How to Make Vegan Pulut Panggang

This is a vegan version of a popular grilled sticky rice in banana leaf snack that I used to sell at numerous markets. The original version contained minced dried shrimp and belacan (shrimp paste) but in this broadcast, I substituted the dried shrimp with minced preserved radish (commonly used in Pad Thai), eliminated the belacan, and used mushroom seasoning granules instead of chicken powder.


Vegan Pulut Panggang


3 Tbsps  minced preserved radish (usually used in Pad Thai)

1 onion, quartered

5 cloves garlic, peeled

3 Tbsps sugar

1 Tbsp mushroom (or any vegetarian) seasoning granules

⅔ cup desiccated coconut

1 Tbsp chilli crush

4 Tbsps oil


2 cups glutinous rice

1 cup coconut milk

1 ½ cups water

½ tsp salt

Banana leaves cut into 4 x 6-inch pieces, for wrapping; alternatively you can wrap them with cling wrap


  1. Combine glutinous rice, coconut milk, water and salt and cook, covered, until done. If using an automatic rice cooker, you will likely need to cook it for 2 cycles.
  2. Blend onion and garlic in food processor.
  3. Transfer into a frying pan and saute until some of the moisture is eliminated. Add oil and brown the onion mixture.
  4. Add all the other filling ingredients and cook until everything is combined and heated through. Adjust seasoning to taste.
  5. Place 2 Tbsps of the sticky rice on a banana leaf. Form into a flat, rectangular shape.
  6. Place 1 Tbsp filling in the middle, then  roll up like a sushi roll.
  7. Secure the ends with bamboo toothpicks or staples.
  8. Lightly grill to release the fragrance of the banana leaf before serving. (Skip this step if using cling wrap.)


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