Steam Oven Recipe: Grilled Glutinous Rice Parcels - Steamed Rice

 

Kuih Pulut Panggang (Grilled Glutinous Rice Parcels - Steamed Rice)

Imagine unwrapping a fragrant parcel of banana leaf to reveal tender, slightly chewy glutinous rice, infused with creamy coconut milk and a hint of salt, all surrounding a spicy-sweet shredded coconut filling. Kuih Pulut Panggang, while traditionally grilled after steaming, gains an incredibly soft and moist texture when the rice is cooked entirely in a steam oven before its brief charring. This method highlights the natural sweetness of the glutinous rice and the richness of the coconut, creating a melt-in-your-mouth experience that's both comforting and tantalising. The subsequent grilling (or pan-frying) adds a smoky aroma that elevates this classic Southeast Asian treat, making it a delightful savoury snack or light meal that appeals to those who enjoy complex flavours and unique textures.

Yields: 10-12 parcels

Prep time: 45 minutes (plus soaking time for rice)

Cook time: 30 minutes (steam oven) + 5-7 minutes grilling

Ingredients

For the Glutinous Rice:

• 2 cups glutinous rice (sweet rice), rinsed thoroughly
• 1 cup thick coconut milk
• 1/2 teaspoon salt
• 5-6 pandan leaves, tied into a knot

For the Spicy Coconut Filling (Serunding):

• 1 cup grated fresh coconut (or unsweetened desiccated coconut, rehydrated with a little warm water)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1-2 dried red chilies, soaked and chopped finely (adjust to spice preference)
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1 tablespoon cooking oil
• 1 tablespoon palm sugar (Gula Melaka), grated or finely chopped
• 1/4 teaspoon salt

For Wrapping:

• 10-12 pieces banana leaves, about 8-10 inches long, softened by passing them briefly over a low flame or in hot water

Instructions & Method

1. Soak the Rice: Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in enough water to cover it for at least 4 hours, or preferably overnight. Drain the rice well.
2. Steam the Glutinous Rice:
• Line a steaming basket with parchment paper or banana leaves.
• In a bowl, combine the drained glutinous rice, coconut milk, and salt. Stir well.
• Pour the rice mixture into the prepared steaming basket. Tuck the knotted pandan leaves among the rice.
• Place the steaming basket in your steam oven. Set the steam oven to 100°C (212°F) pure steam.
• Steam for 30 minutes, or until the rice is cooked through, tender, and slightly sticky.
3. Prepare the Spicy Coconut Filling (Serunding):
• Heat the cooking oil in a frying pan or wok over medium heat.
• Add the chopped red onion and cook until softened and fragrant, about 3-4 minutes.
• Add the minced garlic and chopped chilies and cook for another minute until fragrant.
• Stir in the ground turmeric and ground cumin and cook for 30 seconds.
• Add the grated coconut and cook, stirring frequently, until it is slightly dry and fragrant, about 8-10 minutes.
• Stir in the grated palm sugar and salt. Continue to cook and stir until the sugar has dissolved and the filling is slightly sticky and well combined. Remove from heat and let it cool slightly.
4. Assemble the Kuih:
• Take a piece of softened banana leaf. Place about 2-3 tablespoons of the steamed glutinous rice in the centre of the leaf, pressing it down slightly to create a well.
• Place about 1-1.5 tablespoons of the spicy coconut filling in the centre of the rice.
• Top the filling with another 1-2 tablespoons of steamed glutinous rice, pressing gently to enclose the filling.
• Fold the banana leaf over the rice to form a rectangular or triangular parcel. Secure the ends by folding them underneath or using toothpicks if necessary.
5. Grill the Parcels:
• Preheat a grill pan or outdoor grill to medium heat. You can also use a regular frying pan.
• Lightly brush the banana leaf parcels with a little oil (optional, helps prevent sticking and enhances browning).
• Grill the parcels for 2-3 minutes per side, or until the banana leaves are slightly charred and fragrant. This step is primarily to impart a smoky aroma and slightly crisp the banana leaf.
6. Serve:
• Remove the Kuih Pulut Panggang from the grill and let them cool slightly.
• Serve warm by unwrapping the banana leaf to enjoy the fragrant rice and flavourful filling.

Tips for Success

• Rice Quality: Use good quality glutinous rice for the best texture.
• Coconut Milk: Use thick, full-fat coconut milk for a richer flavour and texture in the rice.
• Pandan Leaves: Don't skip the pandan leaves! They infuse the rice with a wonderful aroma.
• Banana Leaf Preparation: Softening the banana leaves prevents them from tearing when folding.
• Filling Consistency: Cook the coconut filling until it's slightly dry to prevent it from making the rice soggy.
• Spice Level: Adjust the amount of chilli in the filling according to your spice preference.
• Steaming Time: Ensure the glutinous rice is fully cooked and tender before assembling the parcels.
• Grilling (or Pan-Frying): The grilling time is short and mainly for the smoky flavour and to slightly char the banana leaves. Be careful not to burn them. If you don't have a grill, pan-frying the wrapped parcels for a few minutes per side will also work.
• Serving Suggestions: Kuih Pulut Panggang is delicious on its own as a snack or part of a larger meal. It pairs well with a cup of tea or coffee.
• Make Ahead: The steamed glutinous rice and the coconut filling can be prepared ahead of time. Store them separately in the refrigerator. Assemble and grill the Kuih Pulut Panggang when ready to serve.