Vegan Pulut Panggang

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I just realised something, my mum’s favourite snack to eat is otak otak wrapped in banana leaf. And my dad’s favourite is pulut panggang… which is also wrapped in banana leaf! The fact that they both love things wrapped in banana leaf makes me smile! Even though these two things look almost identical on the outside, they’re completely different on the inside! My non vegan, super fussy dad approved of this pulut panggang recipe so I’m super happy with how this turned out.

I hope you give this recipe a try, and if you do, don’t forget to tag me on Instagram @thekampungvegan so I can see it and share!

Love,
Elliz

Vegan Pulut Panggang

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Yield: 18

Author: Elliz Azhar

Prep time: 15 MinCook time: 1 HourInactive time: 2 HourTotal time: 3 H & 15 M

Ingredients

Outer Layer

• 500g glutinous rice
• 250ml coconut milk
• 1 tbsp oil
• Salt to taste
• 1 pandan leaf
• 2 large banana leaves
• 36 toothpicks

Filling

• 160g firm tofu
• 1/2 tsp mushroom seasoning
• 1/2 tsp nutritional yeast
• 2 tsp oil
• 4 red onions
• 8 cloves of garlic
• 25g dried chilies, deseeded and boiled for 10 minutes
• 1 thumb size turmeric
• 1 thumb size galangal
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 2 stalks lemongrass
• 1/2 sheet of seaweed
• 1/2 cup water for blending
• 125g of freshly grated coconut
• 1 tsp mushroom seasoning
• 10g coconut sugar or gula melaka (palm sugar)
• Salt to taste
• 2 cups water

Instructions

Outer Layer

1. Rinse and place the glutinous rice into a bowl. Cover with water and soak for 2 hours. 
2. After 2 hours, drain the rice and place into a heatproof bowl. 
3. Stir in salt, oil and coconut milk. Tear pandan leaf into strips and place over the top of the rice.
4. Steam for 25 minutes. 

Sambal Filling

1. Preheat oven to 200°c.
2. Line a baking tray with parchment paper. 
3. Place the tofu onto the tray and season with 1/2 tsp mushroom seasoning, 1/2 tsp nutritional yeast and oil. 
4. Crumble the tofu and spread into an even layer. 
5. Fan bake for 10 - 15 minutes until the tofu is crispy and brown. 
6. Let it cool completely, then crumble the tofu further into little bits. 
7. Into a blender, add onions, garlic, soaked dried chilies, galangal, turmeric, cumin & coriander powder, lemongrass, seaweed and 1/2 cup of water. 
8. Blend to a smooth paste.
9. Heat a large saucepan, wok or pot on medium heat. 
10. Add some oil then pour in the sambal paste. Cook until the paste is dry and fragrant. 
11. Pour 1/2 cup of water and cook until it dries down again. 
12. Then sprinkle in the grated coconut along with the remaining water. 
13. Cook until all the water evaporates, stirring every so often to prevent it from sticking to the bottom. 
14. Add the tofu crumbles and stir through to combine. 
15. Season the sambal with mushroom seasoning, salt, and coconut sugar. 
16. Once the sambal is dry, turn off the heat and let it cool. 

Folding

1. Clean the banana leaves. 
2. Turn on flame of a stove and carefully run the banana leaves over the flame a few times to soften the fibres. You can also steam the leaves instead, or microwave with a wet paper hand towel over top of the leaves. 
3. Cut the banana leaves to 5 x 7" square pieces. 
4. Place 50g of glutinous rice onto the centre of the banana leaf. Press down and flatten with your fingers. 
5. Scoop 20g of filling and spread it the entire length of the rice. 
6. Lift both sides of the banana leaf and press the rice together to form a log. 
7. Tightly fold the banana leaf over the rice log. 
8. Fold the edges down and secure with a toothpick. 
9. Grill on a barbecue until the banana leaf is charred on both sides. 
10. Or cook on a pan on low heat. 
11. Serve hot. 

Recommended Products:

Love Earth Mushroom Seasoning

https://www.thekampungvegan.com/home/vegan-pulut-panggang

The Kampung Vegan

vegan pulut panggang, pulut udang, vegan pulut udang, pulut panggang, pulut panggang utara

side, snack, street food

Malaysian

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