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
INGREDIENTS:
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
METHOD:
- 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.
- Blend onion and garlic in food processor.
- Transfer into a frying pan and saute until some of the moisture is eliminated. Add oil and brown the onion mixture.
- Add all the other filling ingredients and cook until everything is combined and heated through. Adjust seasoning to taste.
- Place 2 Tbsps of the sticky rice on a banana leaf. Form into a flat, rectangular shape.
- Place 1 Tbsp filling in the middle, then roll up like a sushi roll.
- Secure the ends with bamboo toothpicks or staples.
- Lightly grill to release the fragrance of the banana leaf before serving. (Skip this step if using cling wrap.)
