Pulut panggang is Indo-Malay for roasted/grilled/baked glutinous rice.
The rice is usually made into a banana-wrapped roll with a core of sambal or serunding kelapa (roasted grated coconut).

I made this batch with the sambal hay bee which I had previously made.

• For the pulut core, I used a 50/50 mix of my sambal hay bee with bought roasted grated coconut.

• Glutinous rice was prepared as a normal batch in a rice cooker except that 200 mL of coconut cream (Kara brand) was added per four cups of rice.

• Mature banana leaves were washed, trimmed, and heated over a flame to soften them prior to use.

• The ends of the rolls were secured with toothpicks.

Here is the first-time-made result after grilling in the oven (you can use a BBQ for a more authentic effect):

Assorted sizes of pulut panggang rolls