Pulut Panggang contains steamed glutinous rice with a spicy sambal or beef/shrimp floss filling wrapped in banana leaf and char grilled. The latter gives the Pulut Panggang its charred aroma and taste. This local delicacy is a traditional Malay / Chinese snack and is usually served at teatime.

Watch the video


The Glutinous Rice:
  • 5 cups glutinous rice, washed, soaked and drained
  • 1 1/2 cup coconut milk
  • 1 teaspoon salt
  • Banana leaves, cut the leaves into rectangles and smoke under a fire to make them soft for wrapping. You will also need toothpicks or stapler pins to secure the ends of the leaves.
The filling:
  • 500 ground beef
  • 4 shallots
  • 3 cloves garlic
  • 2 lemongrass
  • 1-inch ginger
  • 5 to 6 dried red chilies, soaked in a hot water and drained
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 1 teaspoon turmeric
  • 1 teaspoon sugar


Let’s prepare the glutinous rice:
  1. Wash and rinse glutinous rice a few times until water is clear. Soak the rice for 10 to 20 minutes. In a rice cooker, add the glutinous rice, coconut milk, water and salt. Gently stir until the salt is dissolved and turn on the rice cooker. Once rice is cooked, fluff and set aside.
Let’s make the filling:

2. In a wok over medium heat, add the ground beef and let it cook for 5 to 6 minutes until it is fully cooked through. Transfer to a bowl and set aside.

3. In a food processor, combine the dried chilies, shallots, garlic, lemongrass, ginger, sugar, salt, turmeric and water. Blend until it makes a paste.

4. In the same wok, add more oil and saute the paste, turmeric, sugar until fragrant then add the minced beef. Mix well and let it cook for another 4 to 5 minutes.

Let’s assemble:

5. Take a piece of banana leaf and spread 2 to 3 tablespoon of rice in the the middle of the banana leaf; flatten the rice using back of the spoon and place 2 teaspoon of the filling on the rice. Roll the banana leaf right from the bottom (watch the video). Flatten both edges and secure with stapler or toothpicks. Trim excess on the edges and repeat this process. This recipe makes approximately 25 to 30 pieces of Pulut Panggang.

6. On a griddle pan over medium-high heat, grill the pulut panggang until the banana leaves are charred and the glutinous rice has a slight crust. Serve immediately with a cup of hot tea or coffee! Enjoy!

7. You can freeze the uncooked pulut panggang for up to 2 weeks! Only grill it when you feel like having it!

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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