🇲🇾 Malaysia · Food
Pulut Panggang
By eatmundo · August 4, 2026
🇲🇾 MYGrilled glutinous rice rolls filled with a savory, spiced coconut-shredded chicken core. These banana-wrapped treats offer a smoky, fragrant bite that is deeply satisfying.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 500g of glutinous rice in water for 30 minutes, then steam for 20 minutes until semi-translucent.
- 2
Sauté minced chicken with blended shallots, galangal, and 1 tsp turmeric powder in a pan until fragrant.
- 3
Add 200ml coconut milk and 1 tsp salt to the chicken, cooking over medium heat until the mixture is dry and paste-like.
- 4
Lay out banana leaf squares and spoon 2 tablespoons of steamed rice onto each, flattening slightly.
- 5
Place a spoonful of the chicken filling in the center and roll tightly into a cylinder shape.
- 6
Secure the edges with toothpicks and grill over a medium flame for 5 minutes per side until charred.
- 7
Remove the charred banana leaves to reveal the smoky, aromatic rice roll inside.
- 8
Serve warm to enjoy the perfect contrast between the creamy rice and the spiced filling.
Frequently Asked Questions
Can I use regular white rice?+
No, glutinous rice is essential for the chewy, sticky texture that holds the roll together.
Do I need to soften the banana leaves?+
Yes, briefly passing them over a flame makes them pliable and prevents them from cracking during wrapping.
How long can I store these?+
They are best enjoyed fresh, but can be refrigerated for 2 days and reheated in a steamer.
Can I bake them instead of grilling?+
Yes, bake in an oven at 200°C for 15 minutes to mimic the charred, smoky aroma of a charcoal grill.
🇲🇾 MY
