Pulut Panggang – Famous Malaysian Cuisine

What’s not to love about a dish that can be both savoury and sweet? Pulut Panggang is one of these taste chameleons – its versions may look identical, yet what lies within might partner a curry or a fruit salad!

In the Malay language, “pulut” means glutinous rice and “panggang” means grilled or barbecued. Glutinous rice is cooked in coconut milk, then wrapped tightly in banana leaves and grilled over a charcoal fire to impart a smoky flavour.

The most common pulut panggang has a savoury filling – tomatoes, onions and chilli, or spiced meat, perhaps with such nuts as almonds, cashews and peanuts, or a spicy condiment centre of sambal oelek (chilli) or sambal belacan (shrimp paste). Sometimes it’s a mix of the lot!

It’s a staple of Mamak stalls (local Indian-Muslim eateries), warungs (small local restaurants) and food courts throughout Malaysia, usually served with either chicken curry or beef rendang. Eating Pulut Panggang requires little effort: simply unwrap the banana leaf, scoop some of the warm coconut-infused glutinous rice onto your plate or bowl and enjoy!

Pulut panggang can also be “kosong,” meaning “no filling.” These often appear in desserts: pieces are mixed into fresh fruit salads for a carb twist. The hot, charred parcels can also be unwrapped and doused in palm sugar syrup (gula melaka) or paired with ice cream. The possibilities are endless!

Shop name:
Pulut Lepa Ladang
Sebelah Sekolah Ladang,

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