Skip to main content
Fig. 3 | Journal of Ethnic Foods

Fig. 3

From: The diversity of traditional Malay kuih in Malaysia and its potentials

Fig. 3

A visual representation of pulut panggang. A cross-sectional view of the kuih reveals the savory filling made with grated coconut, dried shrimps, chilies, and herbs and spices that include turmeric which imparts the golden yellow hue. Banana leaf pieces are used to wrap the filled glutinous rice logs and pinned with short bamboo skewers at both ends before grilling. The aroma of banana leaf charred by the grilling heat infuses the pulut panggang giving kuih a dynamic savory flavor apart from the usual sweet kuih

Back to article page
\