Rempah Udang (Pulut Panggang)

This is a fantastic tea time snack. I have been longing for this for a long time. The only thing that stop me from making this is because of banana leaf. You need the banana. The smell of burnt banana leaf imparts the rempah udang with a smoky flavour. Many thanks to Gina for sharing her banana leaf that she grows in her garden. We met-up recently & have a go at our rempah udang making session. Also thanks to Ling, who helps us to grill the ready one. She says that it brings back her childhood memory where she used to help her grandma making this kuih for a living.
We are going to have more of this session girls!

Ingredients:

• 300g glutinous rice, washed, soaked overnight and drained
• 200ml thick coconut milk
• 1 tsp salt
• 1 tbsp sugar
• 1 banana leaf, cut into 20 pieces (of 14x12cm rectangles), scalded to soften and wiped dry

Filling:

• 125g white grated coconut
• 50g dried prawns, soaked, drained and pounded finely
• 1 tbsp oil

Ground finely (A):

• 1 tbsp coriander powder
• 1 small piece cekur root (sar keong)
• 1 clove garlic
• 5 shallots
• 2 red chilli, seeded

Seasoning (B)

• 1/2 tsp pepper powder
• 3 tsp sugar
• 1/2 tsp salt or to taste
• 3 tbsp water

Method

Mix coconut milk with salt and sugar. Add to the glutinous rice and steam for 30 minutes.

Pan fry the grated white coconut until evenly browned then pound until fine (kerisek). Heat oil in a wok and fry ingredients (A) until fragrant. Add the dried prawns, seasoning (B) and kerisik.

Dish out and set aside to cool. Place 2 tablespoonful of glutinous rice in the centre of a banana leaf. Spread one tablespoonful of filling in the centre and top up with another tablespoonful of rice. Wrap each roll firmly in the banana leaf, press the ends together and secure the ends with staples. Pan-grill the rolls in a frying pan, to brown the banana leaves all over, until aromatic.