Malaysian finger food of glutinous rice and spicy coconut and prawn filling

    

 

What is Pulut Udang?

Pulut udang is Malaysian savoury finger food. 
Loosely translated, it is known as Charred Savoury Glutinous Rice.

Basically it is cooked creamy glutinous rice filled with spicy prawn sambal, wrapped in banana leaves and cooked again on barbeque pit.

The later will give this pulut udang its 'charred' aroma and taste, as banana leaves caught fire and burnt!
Some part of pulut udang will have that crispy (but not burnt) glutinous rice spot.
This is the yummy part (for me :D )

 

Preparation work prior making Pulut Udang?

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.

You can start making the spicy prawn sambal following the recipe in the Cucur Badak post.

Cook glutinous rice as per recipe down below.

How to Make Pulut Udang?

List of ingredients are listed in the printable recipe card below.

However, I upload a photo showing how to fold and wrap pulut udang.
This is not the best photo, I will update once I make pulut udang again in the near future.

 
Once you have the spicy prawn sambal and cooked glutinous rice.
Washed and cut banana leaves in rectangle (detail can be found in the recipe card below)
Spread cooked glutinous rice, top with spicy prawn sambal, wrap in banana leaf and secure both ends with tooth picks

 
Cook pulut udang on the barbeque for that extra smoke taste and aroma.

How long can I keep pulut Udang?

Pulut udang is best enjoy when it is hot or warmish if you prefer.

But if there is any left over, if you are living in cold countries than it is ok to leave at room temperature but if you are living in warm / hot countries, it is best to store them in an air tight container and place them in the fridge.

Advisable to consume within 3 days after.

 

 Other Malaysian delights that you might wish to try :)

• Turnip cake
• Pulut Sambal
• Yam Cake
• Beef Curry Puff
• Chicken Xiu Bao
• Kuih Cara

 

What I wrote 31st May 2013.

One idea came to mind... 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 ....

Most of our afternoon delight, finger food or as I called it our Malaysian Bites  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 ), ~ 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.