Pulut Panggang Recipe (Grilled Glutinous Rice Parcels)

Glutinous rice: This type of rice becomes sticky when cooked and is essential for the texture of the dish.

Coconut milk: Adds a rich, creamy flavor to the rice.

Salt: Enhances the overall taste of the dish.

Sugar: Provides a subtle sweetness to balance the flavors.

Banana leaves: Used to wrap the rice mixture, imparting a unique aroma and flavor during grilling.

When preparing banana leaves for wrapping, it's essential to soften them first to make them more pliable and easier to work with. To do this, briefly pass the leaves over an open flame or dip them in hot water for a few seconds. This will prevent them from tearing when you roll the glutinous rice parcels.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for glutinous rice.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor and creaminess of coconut milk.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami, which can enhance the overall taste.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slightly different flavor profile, which can complement the dish well.

• banana leaves - Substitute with parchment paper: Parchment paper can be used to wrap the rice parcels, though it won't impart the same flavor as banana leaves.

• Allow the Pulut Panggang parcels to cool completely at room temperature before storing.
• Wrap each parcel individually in plastic wrap or aluminum foil to maintain freshness and prevent them from drying out.
• Place the wrapped parcels in an airtight container or a resealable plastic bag to further protect them from moisture and odors.
• Store the container or bag in the refrigerator if you plan to consume the parcels within 3-4 days.
• For longer storage, place the wrapped parcels in a freezer-safe container or resealable plastic bag and store them in the freezer. They can be kept frozen for up to 2 months.
• To reheat refrigerated parcels, unwrap them and steam for about 10 minutes until heated through.
• For frozen parcels, allow them to thaw in the refrigerator overnight before reheating. Alternatively, you can steam them directly from frozen for about 15-20 minutes.
• If you prefer a grilled texture after reheating, you can briefly grill the parcels over medium heat until the banana leaves are charred and the glutinous rice is heated through.

• Steaming method: Place the Pulut Panggang parcels in a steamer basket. Steam over boiling water for about 10 minutes or until heated through. This method helps retain the moisture and keeps the glutinous rice soft and tender.

• Oven method: Preheat your oven to 350°F (175°C). Wrap the Pulut Panggang parcels in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 15 minutes. This method ensures even heating and a slightly crispy exterior.

• Microwave method: Place the Pulut Panggang parcels on a microwave-safe plate. Cover them with a damp paper towel to maintain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure they are evenly heated.

• Pan-frying method: Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or vegetable oil. Place the Pulut Panggang parcels in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and the banana leaves are slightly charred. This method adds a delightful crispiness to the exterior.

• Air fryer method: Preheat your air fryer to 350°F (175°C). Place the Pulut Panggang parcels in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method provides a quick and efficient way to reheat while keeping the parcels crispy.

• Large bowl: Used to soak the glutinous rice in water for at least 4 hours or overnight.

• Steamer: Essential for steaming the soaked glutinous rice for about 20 minutes.

• Pot: Used to heat the coconut milk, salt, and sugar until the sugar dissolves.

• Wooden spoon: Useful for mixing the steamed rice with the coconut milk mixture.

• Banana leaves: Cut into 8x8 inch squares, these are used to wrap the rice mixture.

• Tongs: Handy for handling the banana leaf parcels while grilling.

• Grill: Used to grill the parcels over medium heat until the banana leaves are charred and the rice is heated through.

• Scissors: Useful for cutting the banana leaves into the required size.

Soak overnight: Soak the glutinous rice overnight to save time the next day.

Preheat the steamer: Preheat your steamer while draining the rice to cut down on waiting time.

Use canned coconut milk: Opt for canned coconut milk to avoid the hassle of extracting it yourself.

Prepare banana leaves in advance: Cut and clean the banana leaves ahead of time to streamline the wrapping process.

Batch grilling: Grill multiple parcels at once to save on cooking time.