Asian Rice, Noodles and Snacks Recipes - Indonesian Prawn-stuffed Glutinous Rice Rolls (Pulut Panggang) Recipe

Ingredients

• 1/2 lb. (250 g.) glutinous rice (washed & drained)

• 2 cups santan/coconut milk

• 1/2 teaspoon salt

• 1 tablespoon cooking oil

• 1/2 lb. (250 g.) prawns (shelled, deveined & minced)

• 1/4 lb. (125 g.) grated coconut (dry-fried & ground)

• 1 teaspoon sugar

• salt to taste

• banana leaves/foil (for wrapping, steamed)

Ground Ingredients:

• 1/4teaspoon terasi/dried shrimp paste

• 2 buah keras/candlenuts

• 6.8 shallots      

• 1/2 teaspoon ground black pepper

• 1 red chili (seeded)

• 1 dessertspoon ground ketumbar/ground coriander

Serves 6-8

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Method:

1. Combine glutinous rice, coconut milk and salt. Steam over boiling water till all liquid is absorbed.

2. Heat oil and fry ground paste for 1-2 minutes.

3. Put in prawns and fry till color changes.

4. Add ground coconut, sugar and salt. Mix well and remove from flame. Drain away excess oil.

5. On a piece of steamed banana leaf or foil, pat out a portion of the steamed rice to form a 3 x 1-inch (8 x 2.5-cm.) base. Make each about 1/4 inch (6 mm.) thick.

6. Spread a teaspoonful of the prawn filling along the centre of the rice bases. Fold over to enclose filling. Roll up leaf or foil to form a cylinder. Secure open ends with toothpicks.

7. Grill rolls under a slow grill for 20-30 minutes. Serve warm or cool, in the wrappers.