Friday, May 31, 2013

Pulut Udang/ Savoury Glutinous Rice

...I continue with my Malaysian eating saga from last week Deep Fried Hippos aka Cucur Badak to another favourite of mine ~ Pulut Udang.

Savoury-Glutinous-Rice

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I had some leftover of the spicy coconut filling from Cucur Badak (last week post).
... that is one thing that I must learn to do, cook just the right amount or as the Chinese saying : 'ngam-ngam'... hence no leftover.

Looking down at the container half full with the 'spicy coconut filling' in my hand... I was thinking ... 'what else can I do with this?' thinking
One idea came to mind.idea.. spread that spicy coconut onto a slice of white bread and savour every bite, which, I did, hmmm... after that??; what else can I do with this 'filling' that everyone will enjoy to eat at the same time ?

Rummaging through my fridge, I found a packet of glutinous rice ....big grin


Pulut-Udang

Most of our afternoon delight, finger food or as I called it our Malaysian Bites (click here to view my Malaysian Bites gallery on Pinterest) are made from the very basic ingredients like coconuts (and its by product), glutinous rice, rice flour, spices, chillies ... as these items are found in abundance in Malaysia. 

And the cooking method is simple ~ either deep fry, boil, steam or char grilled or combination of the last two.

Pulut Udang or Pulut Panggang (depending from which states in Malaysia one is from...I hailed from Kedah so its Pulut Udang for me smug), ~ steamed glutinous rice with savoury coconut filling, roll in banana leaves, then cook for the second time over open fire.
'Chargrilling' pulut udang will create a slight crust on the rice as well as the aroma banana leaves impart onto the food is heavenly.




Pulut Udang/ Savoury Glutinous Rice  
click here to print recipe


500g glutinous Rice - soaked overnight
400 ml or 1 can of coconut cream
100 ml water
salt
2 pandan leaves - washed and knotted
Banana Leaves - washed, wiped clean
some toothpicks

Filling
75 g shredded coconut (in dried forms from grocer)
20 g dried shrimps
75 g shallots
2 lemongrass stalks – finely chopped
10 pieces dried chillies – washed and soaked
¼ teaspoon coriander seeds- ground
¼ teaspoon fennel- ground
¼ teaspoon cumin- ground
¼ teaspoon turmeric
10 g galangal
3 tablespoon sugar (to taste)
200 ml coconut cream
Salt to taste

Cooking Glutinous rice...
  1. Washed and soaked glutinous rice overnight.
  2. drain off the water and leave it to stand in colander for at least 30 minutes. 
  3. Transfer the glutinous rice into a rice cooker (I used a rice cooker with multi function buttons). 
  4. Mix coconut cream with water and salt. 
  5. Stir well. 
  6. Add knotted pandan leaves into the pot. 
  7. Add coconut cream.
  8. Cook (following the rice cooker instruction). 
  9. Once cook stir thoroughly to  ensure that the glutinous rice is evenly cooked.
  10. Leave it to cool
Make the Filling in advance....
  1. Blend dried chillies, galangal, lemongrass, spices, turmeric, shallots and dried shrimps with 3 tablespoon of oil. 
  2. Heat up 2 tablespoon of oil in a wok. 
  3. Saute the blended ingredients above until aromatic. 
  4. Add in dried shredded coconut, coconut cream and salt to taste. 
  5. Stir for 5 minutes until the mixture is well mixed. 
  6. Add sugar and give it a good stir. 
  7. Transfer to a bowl and leave it to cool.

Lets wrap Pulut Udang...(scroll down for photos on "how to")
  1. Cut the banana leaves into a 6 inches by 8 or 10 inches (actually depending on your preferred size)
  2. Spread glutinous rice in the middle of the leaf, top up with filling. 
  3. Bring the 2 sides of banana leaves together and making sure that the filling is wrapped within the rice... just like making sushi. 
  4. Fold 
  5. Secure both ends with toothpicks. 
  6. Start the BBQ and flame grilled until the banana leaves are charred and the glutinous rice has a slight crust. 
  7. Serve immediately.















19 comments:

  1. Scrumptious and flavorful! That filling is wonderfully spicy.

    Cheers,

    Rosa

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  2. Hi Lisa
    Pulut udang is my no. 1 "snack" break. Whenever I go to the kueh shop, this is a must for me to buy. (Selling here 1pc is 0.80cents). Oh, you can get banana leaves easily there or you plant your banana tree at your home. It must be costly selling there, right?

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    Replies
    1. I bought frozen banana leaves from Asian grocer...selling for AUD$10/kg. Used to grow one but after years of tener loving care, still refuse to give me bananas :(

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  3. Hi Lisa, wah... my favorite too. Yours look extremely good especially the filling. Kasi pass sikit sini....LOL

    Have a lovely weekend, regards.

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  4. That looks so delicious...I know I would love this as a snack.

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    Replies
    1. Its easy to make Sarah if you can get the ingredients from Asian grocer :D

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  5. Just bought 2kg glutinous rice :-) Coconut filling sounds really amazing.

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  6. Ah Lisa I love this look really interesting I have made filling stuff in some leaves (from grapes) but never like this!
    Im following you!

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  7. I have seen these in singapore but never tried them. You dish looks so tempting & will try them soon. You have a very nice blog & happy following you.
    www.korporate2kitchen.com

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  8. Hi Lisa! I've never tried this but I love glutinous rice and this sure looks good! ... and I love your BBQ grill!

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  9. Oh My Goodnesss!!! I am so making these ... one day...must go find banana leaves in my asian grocer.. LOL

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  10. I bet this would make a great dinner! I have always wanted to cook something in banana leaves, as it seems like a great cooking vessel.

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  11. Lisa,
    This is my favourite! Haven't had it for too long, thanks for sharing this recipe!

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  12. This was a very educational post! I don't think I ever tried this but, boy, do I want to!!!!

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