Pulut Panggang is a delightful Malaysian delicacy that features grilled glutinous rice rolls filled with a savory mixture of spiced coconut and shrimp, all wrapped in fragrant banana leaves.

This traditional dish has its origins in the Malay community and is often enjoyed during festive occasions and celebrations.

To make Pulut Panggang, start by steaming glutinous rice until it is perfectly cooked. Meanwhile, prepare the filling by cooking grated coconut and shrimp with a blend of aromatic spices.

Once the rice and filling are ready, place a portion of the filling onto a layer of glutinous rice, then roll it up and wrap it securely in banana leaves. The wrapped rolls are then grilled over an open flame, imparting a smoky flavor to the dish.

For a personalized touch, you can adjust the level of spiciness in the filling or experiment with different ingredients such as adding chopped herbs or vegetables.

In Malaysia, Pulut Panggang is typically served as a snack or appetizer, often enjoyed with a cup of tea or coffee. It is also a popular choice for picnics and outdoor gatherings.

While Pulut Panggang is a delicious treat, it is important to enjoy it in moderation due to its high carbohydrate content from the glutinous rice and the potential for high cholesterol from the shrimp and coconut.