Ingredients:
  • 1 cup sweet/glutinous rice(soaked overnight)
  • 1/3 cup grated coconut/coconut flakes (fine size, or homogenise flakes in a processor to a fine grade)
  • 1/2 cup water

The filling:
  • 1/2 cup grated coconut
  • 1 chicken breast
  • 1 medium onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon driend shrimp (udang kering)
  • 1/4 teaspoon powdered lemon grass(serai)
  • 1/2 tablespoon crushed red pepper
  • 1/2 tablespoon powdered coriander
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin
  • 1/2 tablespoon black pepper
  • salt to taste
  • 1 inch galangal root (lengkuas) use whole
  • 1/3 cup olive oil to stir fry filling.
  • A few sheets of banana leaves
  • some toothpicks.


Method:
  1. On low heat cook sweet rice in a pot until soften. Mix 1/3 cup of grated coconut into the rice and stir. Add a pinch of salt and cover the pot.
  2. For the filling, dry blend onion, shrimp and garlic. In a saucepan, heat olive oil. Fry the blended ingredient with lemon grass powder, powdered coriander and coriander seeds, cumin, black pepper, crushed red peppers, galangal root(whole).
  3. Once the ingredients are browned, about 5 min or so, add coconut flakes. Keep the heat low or medium low.
  4. Dice the chicken breast finely or mince the meat. Add the chicken into the pan. Mix everything well and keep stirring all the ingredients until cooked and dry. Season with salt to taste.
  5. Wipe the banana leaves. Cut the banana leaves 12 cm  (5 in) wide. Spoon the sweet rice onto the banana sheet. Level it out.
  6. Then spoon in the filling on top of the sweet rice. Smooth it.Use both hands and hold each side of the banana leaf lengthwise. Bring both sides together.
  7. Use toothpick to seal both ends. Repeat for the remainder .
  8. Grill the banana leaves with the pulut inside.   Serve warm.