Grilled rice in banana leaves #Asia food. Pulut panggang literally translate to English as "Grilled Glutinous Rice in Banana Leaves". This kuih is made with pulut rice, grated coconut, dried prawns, coriander and belacan. Delicious Malay kuih wrapped in banana leaves.
The banana sticky rice rolls are then wrapped in banana leaves and grilled until the outside is golden.
We like to eat it hot off the grill with coconut sauce and Start with soaking the sticky rice in plenty of water for a couple of hours, and then steam until soft.
Slice into discs and serve at room temperature or cold.
You can cook Grilled rice in banana leaves #Asia food using 23 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Grilled rice in banana leaves #Asia food
- Prepare 4 scoop of cooked rice.
- You need 8 leaves of Banana.
- Prepare 200 gr of Steamed fish/boiled chicken.
- Prepare 1 of cayenne pepper (chopped).
- Prepare 3 of red chili pepper.
- Prepare 4 of onions (chopped).
- You need 9 of red onions (chopped).
- Prepare of Salt and pepper.
- It's of Buillon powder.
- Prepare of Sugar.
- You need 8 of Toothpicks.
- It's 3 of long beans.
- You need 1 of Carrot.
- It's 4 leaves of lemon basil/kemangi leaves.
- Prepare 1 of laos galanga.
- You need 2 of candlenut.
- You need 4 of quaill eggs (boiled).
- You need of Frying oil.
- Prepare of Water.
- Prepare 2 of Tomatoes.
- Prepare 4 slices of cucumbar.
- Prepare 4 of cayenne pepper.
- It's of Serundeng/fried coconut flakes (optional).
Wrap in the banana leaves and grill. Be careful not to cook over too high a heat or for too long or the rice can become tough. Coconut Rice Stuffed Red Snapper Wrapped In Banana Leaves, Chile Skate Roasted In Banana Leaves, Chile… Grilled Fish In Banana Leaves lime wedges, coriander and steamed rice. See more ideas about Banana leaf rice, Banana leaf, Rice wraps.
Grilled rice in banana leaves #Asia food instructions
- Break apart the boiled chicken or fish u have, into small bite size with your hands or a fork..
- This is how the ingredients look alike.
- Cut banana leaves into 2 sizes: 20 cm and 15 cm in width (approximately).
- Heat pan with about 2 tbsp oil in a medium heat then add 2 chopped garlic, stir fry until fragnant then add 4 chopped red onion and cayenne pepper. Then add boiled fish or chicken n add 1/2 part of small laos galangal and 1 candlenut. Stir fry it then add a pinch of salt n pepper, a pinch of sugar, a pinch of buillon powder and about 1/2 tsp black soy sauce. Stir fry it n Test taste..
- In another pan, stir fry chopped 2 garlic, chopped 5 red onions, 1/2 part of small laos galangal, chopped carrot and chopped long beans then Stir fry at abot 30second then add about 1 liter of water. Rest for about 1 minute. Then set aside.
- Prepare the sambal. Fry tomatoes, candlenut n cayenne pepper for 30 second then Blend tomatoes, 1 candlenut, 2 cayenne pepper, a pinch of salt n sugar. Then set aside. Btw i use stone here not blender lol.
- Take 2 banana leaves, each 20 cm and 15 cm wide and lay them flat on the table Put the smaller leave on top of the bigger leave.
- Next, add 1 to 2 tbsp of fish or chicken on top of the rice then add chopped beans n carrot, quaill egg, add serundeng(fry coconut flakes) if u have,add sliced cucumbar n sambal, add kemangi/lemon basil..
- Fold the left side of the banana leaves and bring to the center. Then fold the right side of the banana leaves on top of the left side, make sure the parcel is fold tightly. Secure the top side of the folded banana leaves with a tooth pick. And secure the other side of the folded banana leaves with same technique..
- Grill it!! I grill it on stove lol. For about 10 minutes. Dont forget to make every side grilled.
- Best serve warm/hot.
Coconut Rice Filling Wrapped In Banana Leaf, Arem-arem is one of unique dish from Indonesia , It is a Banana Leaf Grilled Fish with Asian-ish Romesco — Jun & Tonic. Like pigs in a blanket, but with fish, and leaves as blankets. But the best banana-leaf-wrapped dish I've tried is a Parsi one: Patra Ni Machhi, or flaky white fish coated with a spicy coconut chutney. Serve hot with basmati rice and grilled scallions. Let each diner delight in breathing in that gust of grassy, aromatic steam as she unwraps her own parcel.
