1 cup sweet/glutinous rice(soaked overnight)
1/3 cup grated coconut/coconut flakes (fine size)
1/2 cup water
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
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).
Warning! Do open your kitchen window because the smell will be very strong. Once the ingredients are brown a bit, about 5 min or so, add coconut flakes. I used sweetened coconut flakes. Try to find a fine flakes. If not, dry blend the flakes as fine as you can. Keep the heat low or medium low.
Dry blend the cooked chicken breast. Add the chicken into the pan. Mix everything well and keep stirring all the ingredient until cooked and dry. Season with salt to taste.
Washed or wiped dry with paper towel the banana leaves. I found the banana leaves in the frozen aisle at the Asian grocery market. Cut the banana leaves into 5 inches wide. Spoon the sweet rice onto the banana sheet. Level it out.
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.
Use toothpick to close on both ends. Do the same for the next banana leaf.
Grill the banana leaves with the pulut inside. I just grill it on the stove. The sweet smell from the banana leaves are just delicious. Serve warm.
This will make about 15 servings. Unfortunately, I am the only eater for this delicious Malaysian tradisional dish, so I use freezer to store the leftover. I wish I could share this with Wong, but unfortunately it is not vegetarian, onion and garlic friendly. Sorry Wong! Maybe next time I'll make one for you.