Pulut Panggang 烤香肉松米饭

The filling of the original recipe is spicy but since the children don't like spicy food so I decide to replace it with pork floss.

I am taking part in Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of small small baker.

Recipe from Agnes Chang's Hawkers Delights

Ingredient for glutinous rice:
300g glutinous rice, washed, soaked for 4 hours and drained
1/2 coconut, squeezed 180ml coconut milk
1tsp salt
2 pcs pandan leaves, knotted

Filling: pork floss

16 pcs softened banana leaves and stapler

Method:

1. Glutinous rice: put all ingredients into a steaming tray and steam with high heat until cooked ( about 30 mins). Remove and fluff up the rice. Divide into 16 parts.
2. Shape 1 part glutinous rice into a rectangle on the banana leaf n. Put 2 tsp filling in the centre, roll up tightly in banana leaf . Staple both ends. Trim to the same size.
3. Grill and serve.