Grilled Glutinous Rice with Spicy Filling
Ingredients
Steamed rice
- 1.5 cups [300g] glutinous rice
- 1/2 to 3/4 cup [125g-170g] coconut milk
- knotted pandan leaves (optional)
- 1/2 teaspoons salt
Filling
- 1 cup [160g] coconut flakes
- 3 tablespoons sambal
- sugar & salt to taste
Other
- oil for cooking
- banana leaves, cleaned
Preparation
Place drained rice in a heat-safe bowl along with pandan leaves & salt. Then, steam over high heat for 20-25mins until rice is fully cooked through. Add coconut milk and fluff during the last few minutes of steaming. Once ready, remove pandan leaves & let the rice cool down. (Depending on the rice’s brand & your preferred rice texture, you may need to add water with rice during the first steam)
To make the filling, heat a non-stick pan & toast coconut flakes until golden brown. Push the mixture to the side of the pan & add sambal. Continue to cook until the mixture is well incorporated. Season if needed.
To make the parcels, cut banana leaves into 5X7 rectangles. Brush banana leaf with oil, place about 1/4 cup rice in the middle. Press down slightly to create a small rectangle. Add a spoonful of filling in the middle. Roll & seal both ends with toothpicks or staples or simply tuck the leaves under.
Brush each parcel with oil & grill for 15-20mins, turning occasionally.