Pulut Panggang Rempah Udang (Grill Glutinous Rice with Dried Shrimp)

Pulut Panggang another classic and mouth watering Nyonya delicacies.

They really go down well with a cup of black coffee.
Since i soaked extra glutinous rice when making pulut inti last weekend, I decided to make some pulut panggang (rempah udang as filling) as well.
Ya, my sister (Helena's Kitchen) is right.
When we eat kuih, we always remember the olden days which carry so much memories in our life.
Especially we (my family) have a habit of having some kuih and kopi-o or nescafe immediately after our lunch in my mum's or granny's house.
Dad always kind enough to make kopi-o for us (coz mum said he is good in making kopi).
While my husband, not to forget about him, is pro in making nescafe.
And we, girls (mum, me & my 2 sisters) gather at the dining table talking and eating non stop.
Oh! ya... laughing non stop as well.
Till todate, when we are back in Melaka, we still practise the same thing.
That is why we love kuih so much and it really means a lot to us.
Pulut panggang with rempah udang is my dad's favourite.
But sad to say that i dint make any for him before.
Must make for him next year July when he visit Perth. Promise.
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Recipe : Refer here( Amy Beh's Cookbook) I modified a bit to suit my own taste

Ingredients:

• 120g small prawns, shelled (i used dried prawns)
• 70g grated white shredded coconut, roasted and ground
• 3tbsp fried shallots, pounded
• 1-2 Tbp oil
• Blend spices: 4 shallots, 2 cloves garlic, 1 lemon grass (finely sliced), 1 candlenut, 1.5cm cekor, 1/2 tsp chilli paste, 1 tsp coriander powder
• Seasoning: 1/4 tsp salt, 1/2 tsp sugar, Dash of pepper
• Rice Mixture: 300g glutinous rice, washed and soaked overnight with Bunga Telang juice 1/2 cup, 1.5 cup thin coconut milk, 1 tsp salt, 1 tsp sugar
• 2 banana leaves, scalded, wiped dry, and cut into 15x8cm pieces

Method:

1. Chop dried  prawns finely.
2.  Heat oil in a kuali and fry ground ingredients mixed with chilli paste and coriander powder until fragrant.
3. Add in dried prawns and stir fry till cooked.
4. Mix in roasted coconut and shallots and seasoning.
5. Stir well until ingredients become dry and golden brown. Set aside.
6. Drained rice then combine glutinous rice with coconut milk, salt and sugar, steam for 25-30 minutes or until cooked.
7. Remove from steamer and leave to cool.
8. Take 2 tablespoonful of the cooked glutinous rice and spread it thinly in the centre of a banana leaf.
9. Add 1 tablespoon of filling at the centre of rice.
10. Roll up neatly and secure ends with toothpick or staples.
11. Brush rolls with a little cooking oil. Grill for about 10-12 minutes. Turn the rolls round occasionally.

Note: Pulut rempah udang wrap with banana leaf and grill before serving give a nice strong fragrant to the kuih. Is a must do step for me. Last attempt i dint grill it and some just wrap with cling wrap and turns out not as good as the grill one. So, remember! Get ur banana leaf ready before starts work.