Grilled Stuffed Glutinous Rice Parcels
Ingredients
- 1 cup glutinous rice
- 1/4 to 1/2 cup coconut milk
- few pandan leaves
- banana leaves
- 1/2 teaspoon salt
Filling
- 1 cup finely shredded coconut
- 3 tablespoons sambal
- sugar to taste
- salt to taste
Preparation
Soak the glutinous rice for at least 4 hours or overnight.
Tie 2-3 pandan leaves into a knot.
Place a large banana leaf in a steamer and add the soaked rice and pandan knot. Steam for 15 minutes.
After 15 minutes, stir in 1/4 cup coconut milk and 1/2 teaspoon salt, then continue steaming for another 15-25 minutes until the rice is soft. Add up to another 1/4 cup coconut milk for more flavor if desired.
Optionally, add butterfly pea flower juice for coloring.
Heat a non-stick pan and toast the finely shredded coconut until lightly browned.
Stir in 3 tablespoons sambal and cook until well combined. Taste and add sugar and salt if needed.
Cut banana leaves into rectangles approximately 5x8 inches.
Place 1/4 cup of the cooked rice in the middle of a banana leaf rectangle, wet fingers with water, and spread the rice into a thin layer.
Add 1 tablespoon of the filling in the middle, bring the rice together to close the gap, roll into a log, and seal both ends with toothpicks.
Grill the wrapped rice until charred marks appear. Optionally, brush oil on banana leaves before grilling for a smokier flavor.