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Pulut Panggant

This dish, originally from Brunei, is made throughout east Asia.
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Course Appetizer, Breakfast, Dinner, Main Course, shrimp
Cuisine Brunei

Ingredients
  

Rice

  • 2 cups Glutinous (sweet) rice
  • 1 TBSP Honey
  • ½ tsp Sea Salt
  • 14 Ounces Coconut milk (pure)
  • 14 Ounces Water

Shrimp & coconut mix Filling.

  • ½ cup Dried Shrimp
  • 3 Shallots diced
  • 1 inch Ginger chopped
  • 2 Lemon grass stems
  • 2 TBSP Honey
  • 1 tsp sea salt
  • 1 tsp turmeric
  • 2 TBSP Peanut oil or other vegetable oil
  • 1-2 Birdseye Chilis, chopped fine Depends on how spicy you want the dish.
  • 2 cups unsweetened coconut

Assembly

  • 6 TBPS Peanut oil or similar oil

Instructions
 

Rice

  • Place the rice in a bowl and cover with water. Leave for 6 hours.
  • Once soaked place the rice in a strainer and drain well.
  • If using a rice maker, add the rice, salt, honey, coconut milk and water.
  • Set the rice maker on glutinous rice, if you have that settting. Otherwise place in a pot, and cook over medium low heat. Cook until the rice is al dente.

Shrimp & Coconut mix Filling.

  • Place the shrimp in water for a good 20 minutes. Drain and save the water. Roughly chop the dried shrimp.
  • Chop the shrimp and place in a small food processor bowl. Add the shallots, garlic, lemongrass, ginger, honey, sea salt and turmeric. Process until the mic is a smooth peanut butter consistency.
  • Place the peanut oil in a fry pan. Add the shrimp paste and the chilis. Fry until very fragrant.
  • Add the coconut and continue to fry. Use some of the shrimp water to keep the mix moist. Add the chilis and continue to fry.
  • Remove the cooked coconut shrimp mixture and place in a bowl.

Assembly

  • Cut the leaves into rectangles, about 4 x 6 inches. Clean them with paper towels, then plunge them into boiling water for a couple of minutes to make them pliable.
  • Remove the leaves from the boiling water, and lay out on a clean flat surface. Cut the fibrous side from the leaf.
  • Place about 2 TBPS of the glutinous rice onto the leaf. Then about 3 tsp or more of the coconut mix o top of the rice.
  • Roll the banana leaf similar to rolling up a sushi roll.
  • Once rolled up, fold over the ends and fix with a tooth pick.
  • Place 2 TBPS of the oil into a fry pan. Then add 4-5 of the banana rolls. Do not crowd the fry pan.
  • Fry them about 5 minutes each side, until the banana leaves are well browned.
  • Place them on paper towels. Serve warm or hot.
  • Once cooked these can be warmed in the oven.
Keyword Banana leaves, Brunei, Coconut, glutinous rice, Malaysia
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