One of the best things about travelling around Malaysia is the ability to graze. It’s the same in Vietnam, with the entrepreneurial spirit of people who set-up on street corners and cook up something delicious. A business model based on word of mouth, the skill of execution and more often than not I expect, not having any sort of qualification or license to be there.
Pulut panggang is a Terengganu state snack worth finding, the shape is often like a small sausage, wrapped in banana leaf but they can be flat also.
When you see them on the street wrapped up in a charred banana leaf, much like otak-otak, you might be forgiven for walking straight past because it doesn’t look like anything worth stopping for. But inside is a glutinous rice and dried, slightly spiced fish floss filling. The rice is steamed with coconut milk, which is a much used ingredient in the states of Kuala Terengganu & Kelantan.
It’s a long, time consuming process to make these as they need to be steamed to make the rice glutinous and chewy, cooled and then barbecued to create a smoky, charred taste, it’s a lot of effort for a very small reward as they sell for little more than one ringgit a piece.
In a linguistic sense, the name means roasted glutinous rice, pulut being the glutinous rice portion and panggang being roasted, although it’s technically slowly grilled on a barbecue.
I asked a friend the distinction between panggang and bakar, which is used in the context of grilling fish (ikan bakar) and making toast (roti bakar)
It’s as simple as panggang is cooking over embers, and bakar refers to cooking over flames.
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