A very popular nyonya kuih which is known as Pulut Panggang, Rempah Udang or Lemper Udang - glutinous rice rolls filled with spicy coconut and dried shrimps (or fresh prawns) wrapped in banana leaves and then grilled.
For my convenience, I used sushi mould to make my rice rolls. And since I didn't have any banana leaves, I just served them without grilling. However, nothing beats the traditional Rempah Udang as the grilled banana leaves impart a lovely fragrance.
400g glutinous rice, washed and drained
375ml coconut milk
1 tsp salt
1 tsp sugar
pandan leaves (knotted)
100g dried shrimps, washed, drained and chopped finely
70g dessicated coconut, toasted and ground
1 cup coconut milk
1/4 tsp salt
1/2 tsp sugar
dash of pepper
fish sauce (to taste)
3 cloves garlic
1 stalk lemon grass, sliced
1 tsp chilli powder
- Mix glutinous rice, coconut milk, salt and sugar together. Put in pandan leaves. Steam for about 30 minutes until cooked. Remove from steamer and set aside to cool.
- Heat oil in a frying pan and lightly fry the dried shrimps until aromatic. Set aside.
- Fry the ground ingredients until fragrant. Add in dried shrimps, ground dessicated coconut and seasoning followed by coconut milk. Cook until dry. Set aside.
- Using sushi mould, press in glutinous rice and then put in filling. Cover filling with more rice and press down firmly.
- Unmould the rice rolls and serve them on a plate.