- 1 lb. (500g.) pulut rice (soaked overnight)
- 1 grated coconut (for santan)
- pinch of salt
- cooking oil for brushing
- some banana leaves (dipped into boiling water; cut into 6 inch/15cm. squares)
- 1/4 young grated coconut (use white flesh only)
- 2 Tbs. dried prawns (soaked, drained & pounded)
- 1 1/2 tsp. coriander powder (roasted)
- 2 tsp. sugar
- salt to taste
- 2 buah keras
- 8 small onions
- 2 red chillies (seeded)
- 1/2 in. (1cm.) cube belacan
- 4 Tbs. cooking oil
- Drain soaked pulut rice.
- Add 1 cup water to grated coconut for santan and squeeze out 1 1/2 cups santan.
- Mix drained pulut rice with santan and salt. Steam till cooked (do not allow it to become too soft).
- Dry-fry the young grated coconut over low heat till very lightly browned. Pound till fine.
- Heat 3 tablespoons cooking oil over low heat and fry dried prawns till dry and fragrant. Dish out.
- Heat another tablespoon cooking oil. Mix coriander powder with pounded ingredients and fry till fragrant. Add fried dried prawns, sugar and salt and mix well.
- Place a tablespoonful of pulut rice on one edge of a banana leaf, spreading it along the leaf. Put some filling on it and cover with another tablespoonful of pulut rice.
- Roll up and secure ends with toothpicks. Repeat procedure till all ingredients are used up.
- Brush with oil and grill, for 20 mins. turning rolls periodically.
