Charred Banana Leaf Sticky Rice Parcels with Spiced Coconut Filling

Pulut panggang is a beloved Malay street snack: glutinous rice cooked in rich coconut milk, sandwiched with a fragrant toasted coconut and dried shrimp filling, then wrapped in banana leaves and charred over a grill. The contrast of crispy, smoky edges against the soft, coconutty interior makes it irresistible. Best eaten warm straight off the coals, these parcels capture the essence of Malaysian home cooking.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 21 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 5 gSugar
• 9 gProtein
• 520 mgSodium
• 340 mgPotassium
• 55 mgCalcium
• 2.6 mgIron
• 9 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the coconut rice

• 2 cups (400 g) glutinous rice, rinsed
• 1 1/2 cups (360 ml) thick coconut milk
• 1/2 cup (120 ml) water
• 1 tsp sea salt
• 2 pandan leaves, knotted
• 1 tsp coconut oil

For the spiced coconut filling

• 1 1/2 cups (150 g) freshly grated coconut (or frozen, thawed)
• 3 tbsp dried shrimp, soaked 15 min and finely ground
• 4 shallots, finely sliced
• 2 red chilies, sliced
• 2 cloves garlic, minced
• 1 tsp toasted belacan (shrimp paste)
• 1 tbsp palm sugar, grated
• 1/2 tsp salt
• 2 tbsp coconut oil

For wrapping and grilling

• 4 large banana leaves, cut into 8 rectangles about 18×22 cm
• Vegetable oil, for brushing
• Toothpicks or thin bamboo skewers

Directions

1. Soak the glutinous rice in plenty of cold water for at least 4 hours or overnight, then drain well.
2. Combine the drained rice with coconut milk, water, salt, pandan leaves, and coconut oil in a heavy pot. Bring to a gentle simmer, cover, and cook on the lowest heat for 20-25 minutes until the liquid is absorbed and the rice is tender and glossy; let rest covered for 10 minutes, then fluff with a fork.
3. While the rice cooks, prepare the filling: heat coconut oil in a wok over medium heat and saute shallots, garlic, and chilies until soft and fragrant, about 3 minutes.
4. Crumble in the toasted belacan and stir for 30 seconds, then add the ground dried shrimp and grated coconut. Toast, stirring constantly, for 6-8 minutes until the coconut turns deep golden and smells nutty. Season with palm sugar and salt, then set aside to cool.
5. Pass each banana leaf rectangle briefly over an open flame or dip in hot water for 10 seconds until pliable; pat dry and brush lightly with oil.
6. To assemble, place a heaped 1/3 cup mound of warm rice in the center of a leaf and flatten into a rectangle about 10×14 cm. Spoon a generous tablespoon of the coconut filling in a line down the middle, then top with another thin layer of rice and press gently to seal.
7. Fold the long sides over the rice, then fold the ends underneath to form a tight flat parcel. Secure with two toothpicks through the seam.
8. Grill parcels over medium charcoal or on a dry grill pan for 3-4 minutes per side until the banana leaves blister and char in spots and the rice feels firm and slightly crisp at the edges.
9. Let parcels rest 2 minutes before unwrapping; serve warm, peeled straight from the leaf so the toasted coconut aroma hits first.

Cook’s Notes

• Soak glutinous rice overnight if possible; uneven soaking leads to hard grains that will not soften during steaming.
• Toast the belacan in a dry pan for 30 seconds before crumbling to wake up its flavor and soften any bitter edge.
• For a vegetarian version, replace the dried shrimp with 3 tbsp of toasted ground peanuts and skip the belacan.
• Use a wire rack over medium coals so the leaves char without the rice steaming from underneath; too high a flame will burn the leaves before the rice warms through.
• Leftover filling keeps 4 days refrigerated and is delicious stirred into plain rice or spooned over toast.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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