Pulut Panggang with Nyonya Chang Filling (Spiced Minced Meat Filling)
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 cups glutinous rice
- 6 cups water
- 1½ - 2 tsp salt
- 1 Tbsp oil
- 10 g ground white pepper (to taste)
- 50 dried blue pea flowers
- 100 ml water
- 2 Tbsp vegetable oil for frying
- 500 g diced big onions
- 4 Tbsp chopped garlic
- 700 g minced pork or chicken
- 12 dried shiitake mushrooms (soaked in hot water)
- 1 cup chopped parsley
- 1 cup chopped spring onions
- 60 g candied winter melon (diced)
- 60 - 70 g ground coriander
- 15 g five spice powder
- 15 - 20 g black pepper
- 8 g ground nutmeg
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sauce
- 1 ½ - 2 tsp salt
- 2 Tbsp concentrated chicken stock
- If using freshly grounded spices (adjust amount as taste will be stronger. You could use spices like ground cloves and cinnamon.)
- Fillings can be made in advance and refrigerated.
Instructions
- 1
Wash and rinse glutinous rice a few times until water is clear. Add water to rice in a rice cooker.
- 2
Add salt and oil, mix well and turn on rice cooker.
- 3
While waiting for rice to cook, boil dried blue pea flower in water and extract the blue water.
- 4
Once rice is cooked, scoop out and transfer to a bowl.
- 5
Scatter blue pea water over the cooked rice and sprinkle pepper. Mix lightly.
- 6
Mix wet ingredients well in a bowl.
- 7
Pan fry dry ingredients for about 2 minutes.
- 8
Heat pan and add vegetable oil. Fry diced onions until translucent. Add chopped garlic and stir well.
- 9
Add minced pork or chicken and continue to fry.
- 10
Add mushroom water from soaked shiitake mushrooms.
- 11
Add ground coriander, nutmeg and five spice powder and mix well.
- 12
Add diced shiitake mushrooms (that was soaked in hot water). Add chopped spring onions and parsley.
- 13
Add wet ingredients and fry till meat is cooked.
- 14
Finally add diced candied winter melon and mix well.
- 15
Taste and add additional spices and mushroom water, if required. Set aside to cool.
- 16
Lay a piece of softened banana leaf (matt side facing up) and place small pieces of pandan leaf in the centre.
- 17
Spread some cooked glutinous rice evenly on top of the pandan leaves.
- 18
Add filling on top of rice and spread evenly.
- 19
Lift one side of banana leaf, fold over rice and roll into a cylindrical shape firmly.
- 20
Press both ends flat and secure with toothpicks.
- 21
Heat up a griddle pan and place a few wrapped pulut panggang on it.
- 22
Turn over a few times until the banana leaves are slightly charred.