Spicy Shrimp Paste Glutinous Rice Roll aka Pulut Panggang by Zen Yip

Ingredients for Spicy shrimp paste: 100g dried shrimps, 10 dried chillies (soaked and removed seeds), 2 fresh chilli padies, 2 cloves garlic, 6 cloves shallots, 1 thumb-sized fresh tumeric, 1 thumb-sized roasted balacan

Method: Pound them altogether and blend them. Heat oil and pan-fried them. Add dash of salt and sugar to taste. Let it cool for later use.

Ingredients for glutinous rice: 1 cup of glutinous rice, 1 cup of fresh coconut milk (I bought grated coconut to extract the juice to 1 cup), 6 pieces of pandas leaves, 1/2 tsp salt.

Method: Wash the rice and cook the rice in a rice cooker. Add the coconut milk and pandan leaves together with the rice to cook for 15mins. Once the rice is cooked, let it cool for later use to wrap.

Method for rolling: Prepare banana leaves and cut to a size of 15cm by 12cm. Soaked banana leaves in hot water for 10mins till soft. Let it dried and cooled. Scoop 1 tbsp of rice, flattened it and some spicy shrimps paste to place it at the centre of the rice. Roll it and sealed with toothpicks or staple it on both sides. Bring to grill it in the pan over stove.