- 6 cups glutinous rice
- 6 cups water
- 1½ – 2 tsp salt
- 1 Tbsp oil
- 10 g ground white pepper to taste
- 50 dried blue pea flowers
- 100 ml water
- 2 Tbsp vegetable oil for frying
- 500 g diced big onions
- 4 Tbsp chopped garlic
- 700 g minced pork or chicken
- 12 dried shiitake mushrooms soaked in hot water
- 1 cup chopped parsley
- 1 cup chopped spring onions
- 60 g candied winter melon diced
- 60 – 70 g ground coriander
- 15 g five spice powder
- 15 – 20 g black pepper
- 8 g ground nutmeg
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sauce
- 1 ½ – 2 tsp salt
- 2 Tbsp concentrated chicken stock
- If using freshly grounded spices adjust amount as taste will be stronger. You could use spices like ground cloves and cinnamon.
- Fillings can be made in advance and refrigerated.
InstructionsInstructions for Pulut:
- Wash and rinse glutinous rice a few times until water is clear. Add water to rice in a rice cooker.
- Add salt and oil, mix well and turn on rice cooker.
- While waiting for rice to cook, boil dried blue pea flower in water and extract the blue water.
- Once rice is cooked, scoop out and transfer to a bowl.
- Scatter blue pea water over the cooked rice and sprinkle pepper. Mix lightly.
Instructions for Filling:
- Mix wet ingredients well in a bowl.
- Pan fry dry ingredients for about 2 minutes.
- Heat pan and add vegetable oil. Fry diced onions until translucent. Add chopped garlic and stir well.
- Add minced pork or chicken and continue to fry.
- Add mushroom water from soaked shiitake mushrooms.
- Add ground coriander, nutmeg and five spice powder and mix well.
- Add diced shiitake mushrooms (that was soaked in hot water). Add chopped spring onions and parsley.
- Add wet ingredients and fry till meat is cooked.
- Finally add diced candied winter melon and mix well.
- Taste and add additional spices and mushroom water, if required. Set aside to cool.
- Lay a piece of softened banana leaf (matt side facing up) and place small pieces of pandan leaf in the centre.
- Spread some cooked glutinous rice evenly on top of the pandan leaves.
- Add filling on top of rice and spread evenly.
- Lift one side of banana leaf, fold over rice and roll into a cylindrical shape firmly.
- Press both ends flat and secure with toothpicks.
- Heat up a griddle pan and place a few wrapped pulut panggang on it.
- Turn over a few times until the banana leaves are slightly charred.
- The banana leaves can be softened by heating over the griddle.
- The Pulut Panggang can also be cooked using an Airfryer instead of a griddle pan.