Rich and aromatic glutinous rice rolls are filled with hae bee hiam (dried shrimp sambal/sambal hebi) and then wrapped in banana leaves and then grill to impart that nice aroma from the banana leaves. Now you can make this popular Nyonya pulut panggang or also known as rempah udang at home.
Soak the blue pea flower in hot boiling water. Press the flowers down to make sure they are soaked and let them steep for at least 15 minutes or longer
If steaming the rice on the stove:
Soak the rice for at least 4 hours or overnight. Discard soaking water and transfer to a steaming tray. Bring water in the steamer to a boil. Spread the rice out and add coconut milk, water, salt, and sugar. Stir to combine. Add pandan leaves and kinda push them into the rice. Steam the rice on high heat for 25-30 minutes. Discard pandan leaves. Dot the rice with some blue colors you extracted from blue pea flowers. Fluff the rice and let it cools down before wrapping
If pressure cooking the rice in Instant Pot:
There is no need to soak the rice. Briefly rinse the rice in clean water. Drain off all water. Pour 1 cup of water inside the inner pot. Put the trivet inside. Place the rice in a round pan that will fit inside the inner pot. Add coconut milk, water, salt, and sugar. Stir to combine. Put this on top of the trivet. Add pandan leaves and kinda push them into the rice
Close the lid and turn the sealing valve to "sealing". Set the pressure cooker timer to 30 minutes and then natural release. Carefully unlock the lid, remove the pandan leaves and fluff the rice. Dot the rice with some blue colors you extracted from blue pea flowers. Let the rice cools down completely before wrapping
Wrapping:
Wash and wipe the banana leaves. Cut the leaves into about 10 x 15 cm rectangle pieces. If the leaves are too thick and rigid, you can soften it by holding it above an open fire for few seconds
Lightly brush the leaves with some oil. Scoop about 2 tablespoons of rice onto the leaves. Cover with a cling wrap or parchment paper and use you palm to gently press it down to spread the rice. Put about 1 tablespoon of the hae bee hiam on the middle. Use the banana leaves to help you fold the rice over to cover the filling and continue to roll over to the other side. Make sure the roll is nice and tight. Fold the two ends and secure with toothpicks on both ends. Continue with the rest of the rice and hae bee hiam
Grilling on the pan:
Brush the banana leaves with just a bit of oil and then place on a non-stick pan or grill pan and grill over medium heat until nicely charred on both sides, about 3 minutes or so on each side or until you are happy with the color