Remaking glutinous rice traditional kueh

Pulut panggang and pulut serunding kelapa are two similar savoury kueh that I love as a child. Pulut panggang contains glutinous rice with a spicy grated coconut and dried shrimp centre, wrapped in banana leaves and grilled, hence the name panggang. Pulut serunding kelapa is a simplified version (I assume) as the steamed glutinous rice is formed into balls and coated with spicy grated coconut before serving.

Recently the two young children at home took a liking to these kuehs, but the problem is most commercially prepared version are spicy, and some have dried shrimps, which the two children are allergic to. Thus I have to modify the recipe so that they could enjoy these traditional favourite, and added a healthy twist, which is typical of what a dietitian mum would do :) They are also vegan and gluten free!

Black glutinous rice is less processed compared to the usual glutinous rice, meaning the bran that contains insoluble dietary fibre, remains intact and eaten. Dietary fibre adds bulk to digestive waste, coupled with adequate fluid intake to prevent constipation, while increase satiety, meaning you feel full faster and stays full for longer (good news to the weight conscious). Due to less processing, black glutinous rice is also rich in vitamin and minerals, especially manganese, phosphorus, magnesium and selenium which are vital to an array of processes in your body; including keeping strong bones and teeth, helping body process cholesterol, protein and carbohydrates among others. Black glutinous rice is also rich in antioxidant, especially anthocyanin, thanks to its purple skin. Anthocyanin, is a water soluble antioxidant responsible for the colours, red, purple and blue in fruits and vegetables. They possess antioxidative and antimicrobial properties which helps in protecting against infection, improve vision, lower risk of heart disease and cancer when taken as part of a healthy balanced diet.

Besides black glutinous rice, a combination of local spices such as lemongrass, turmeric, onion, ginger, coriander adds to the range of antioxidants available, on top of the extra flavour and aroma to the dish. The process and preparation can be broken down into a few days to suit the schedule of a busy household - the grated coconut filling can be made up to a week in advance and chilled till ready for use, banana leaves can be washed and scalded and kept frozen till required. Just remember to soak the glutinous rice for at least 4 hours ( I like to soak the black glutinous rice for 4 hours, then leave for another 8 hours to sprout before using, to improve the absorption of minerals by the body). I like to use freshly squeezed coconut milk, but you may use pasteurised or UHT packed coconut milk for convenience. I cook the glutinous rice using rice cooker, to save time and effort, but please feel free to use steaming method, or pressure cooker depending on preference.

Please give this recipe a try, it is a healthy addition to breakfast, also suitable to be packed as a snack on the go, for party and picnic too!

Pulut Panggang and Pulut Serunding Kelapa

Ingredients (makes about 20 pieces):

• 1 cup glutinous rice

• 1 cup black glutinous rice

• 2 cups water

• 1/2 cup fresh coconut milk

• 1.5 teaspoon salt

• 3 teaspoon brown sugar

• 4 pandan leaves

• 1 bundle banana leaves

• Toothpicks or thread to secure the ends of pulut panggang

Filling

• 2 cups grated coconut

• 1/2 tablespoon coriander seeds

• 1/2 tablespoon fennel seeds

• 4 shallots

• 1 whole bulb garlic

• 1 thumb size ginger

• 1 stalk lemongrass

• 1 thumb size fresh turmeric

• 5-6 dried chillies (remove seeds and soak to soften) - I omitted, to suit the children's tastebud

• Salt and sugar to taste

• Oil for sauteeing the spices

Method

1. Wash and soak glutinous rice for at least 4 hours or overnight. If you choose, you may soak black glutinous rice separately for 4 hours, drain the water and close to let it sprout for 8 hours before cooking. Drain and set aside.

2. Wash banana leaves and scald with boiling water to soften. This prevents leaves from getting torn when wrapping. Wipe or air dry for later use.

3. Cook glutinous rice with water in rice cooker.

4. While rice is cooking - in a saucepan, heat coconut milk with pandan leaves, salt and sugar till aromatic. When rice is done (after about 30mins), pour the coconut milk mixture into rice and stir to mix. Let the rice absorb the coconut milk in keep warm function of the rice cooker for another 20 minutes. Allow to cool slightly before assembling.

For filling

1. Grind coriander seeds, fennel seeds, shallots, garlic, ginger, lemongrass, turmeric and dried chillies (if using) with a bit of water till it forms a paste.

2. In a wok, heat oil and saute the paste in medium heat, till aromatic. Turn to medium low heat and continue stirring and cooking till oil separates from the paste. Stir in grated coconut and mix well, cooking for another 10 minutes. Season with salt and sugar and keep for later use.

To assemble Pulut Serunding Kelapa

1. Roll the cooked glutinous rice into balls, about 1/2 a palm size.

2. Put the spiced grated coconut in a plate and roll the glutinous rice balls to coat.

3. Flatten the balls after they are coated with grated coconut and serve warm or at room temperature.

Pulut panggang

1. Cut banana leaves to about 10cm x 6cm size.

2. Spread 2-3 tablespoon of cooked glutinous rice on the leaf and flatten.

3. Slowly place 1-2 tablespoons of spiced grated coconut in the middle and roll the banana leaf with some pressure to compact the rice.

4. Secure the ends with toothpick or tie with a thread. Repeat with the rest.

5. Heat a pan and grill the rolled pulut panggang for 10 minutes, turning occasionally to ensure even heat distribution. You may also choose to grill in oven for 10 minutes.

6. Serve warm or at room temperature and enjoy!

* Leftovers can be kept in fridge for up to 3 days.