Pulut panggang is a traditional Malay snack that is primarily made of glutinous rice and grated coconut.
Traditionally, it is rolled in banana leaf and grilled over charcoal but it has also become common practice to roast them in the oven. Before rolling the banana leaves, be sure to wilt them either by scorching them over an open flame, steaming or boiling them. After rolling out the cooked rice, you may roast the rolls immediately or freeze them for thawing and roasting later.
For the filling, grind shallots, garlic, lemongrass, chilli flakes, fennel, coriander and salt into a fine paste in an electric mill. Heat cooking oil to fry dried shrimp until fragrant. Add spice paste to saute until the oil splits. Add grated coconut, sugar and water and saute until dry. Set aside to cool completely.