Pulut Panggang aka Glutinous Rice Roll

Ingredients:
300g glutinous rice
50ml thick coconut milk
1 tsp salt
2 banana leaves (12x15cm)

Filling:
75g dried shrimp ~ soaked & chopped
200g grated coconut ~ toasted till golden brown
*20 dried chilies ~ soaked
*2 lemongrass
*2-3cm fresh turmeric
*10 shallots
*5 cloves garlic
1 tsp salt
2 tbsp sugar
10 tbsp water

Directions:

1. Rinse glutinous rice & soak in water for 1 hour.  Steam for 30 mins.
2. Mix coconut milk with salt & add to steamed glutinous rice gradually.  Set aside to cool.
3. Toasted the grated coconut in a dry pan till fragrant & sets aside.
4. Heat 5 tbsp cooking oil & saute the blended paste till fragrant.   Add chopped dried shrimp, toasted coconut, salt, sugar & water.  Stir till fairly dry then divide into 14 portions.
5. Rinse banana leaves & toast them in a dry pan till soft.
6. Spread glutinous rice on banana leaves, add filling & roll into a long log, secure both ends with toothpicks.
7. Coat frying pan with some oil & grill the wrapped rice rolls over low heat till fragrant.

Note: (*) put all in the blender & blend into a smooth paste.