Wednesday, October 24, 2007

Rempah Udang

This is a Straits-born Chinese Wedding Speciality and it is a dumpling filled with spicy prawns. Another version is called Pulut Panggang of which the filling is different, dried prawns are used instead of fresh prawns. I was asked by a friend to translate a recipe in malay and it is called Pulut Lepa. I have not heard of this one before and i guessed the name changed cos this filling has fish meat. I have added a picture of the sushi mould used to form the cylindrical shape.


1 1/2 lb glutinious rice - wash and soak overnight
350 ml canned coconut milk(do not shake the can and use only the cream)
1 tbsp sugar
1 1/2 tsp salt
8 pieces pandan leaves tied into a knot


1 lb prawns - peel and chop fine
8 ozs grated coconut
2 tsp coriander powder
8 shallots
1 lemon grass, slice very thinly
3 cloves garlic
pinch of kencur powder
1/2 tsp salt


banana leaves cut into 6" x 3" wash, wipe dry and greased.
Sushi mould


Place glutinious rice in a muslin lined steamer with the pandan leaves. Make steam holes with the handle of wooden spoon and steam over rapidly boiling water for 20 minutes.

Remove glutinius rice into a saucepan. Pour in the coconut milk, salt and sugar and mix well. Cover saucepan and let sit for 5 minutes.

Return to steamer and steam for another 15 minutes until cooked. Cover to keep warm until ready to assemble.

To cook the filling:

Grind shallots, lemon grass, garlic to a fine paste, then add in the coriander powder and kencur.

Fry grated coconut in a very dry pan until brown and frangrant. Do not over-fry until oil is extracted. Put aside.

Heat oil and fry the ground ingredients until fragrant. Add the chopped prawns and salt. Stir well until ingredients become dry. Finally add in the coconut.

To assemble:

Using the sushi mould, press in glutinious rice making a trench for the filling. Put a spoonful of filling in the trench and top with more glutinious rice and press down to form into a cylindrical dumpling.

Remove from mould into a piece of greased banana leave. Roll up the banana leave and fasten both ends with stapler pins. Repeat this process until all rice and filling are used up.

Heat 1 tsp oil in a nonstick pan and pan fry the dumplings until heated through.



Anh said...

Lily, thanks so much for sharing this recipe! My future FIL would love these. I will be trying this out and give to him!

Helen said...

Hi Lily,
Can you please tell me what is 'kencur' ?


lilyng said...


i googled kencur and found this

Kencur: It is sometimes known as lesser galangal. This ginger-like root has a unique, champor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximatley 30 minutes; use ½-1 tsp. of powder for 1-inch fresh root.

in cantonese it is called 'sah keong'

you can omit it if not available

Puspha said...

R u peranakan? Looks so yummy lah.

lilyng said...


sorry, i am hokkien

Little Corner of Mine said...

Finally got to see this rempah udang of yours! Got to say, so smart of you to think of using this sushi mold for your rempah udang. What a great idea!

Anonymous said...


You've done it again! Never thought of using sushi molds for rempah udang!!

Btw, kencur is also known as cukor. Helen might be more familiar with that.


Anonymous said...

the malays call it Pulut panggang.
I miss it very very much.

sunchen said...


thanks for this recipe. my filling always tasted not quite right and the rice turned up very hard and compact. i never know you need to soak it overnight. In indonesia they called it lemper udang/ayam, for prawn /chicken.


karlsfoodie said...

Hi Lily
been reading ur blog for really logn time... thanx for all the valuable information n recipe..

ths kueh kueh is my fav =) any idea wat is use for the Pulut Panggang ??

thank heaps

lilyng said...


the only difference is to sub the fresh prawns with dried prawns and kencur powder with tumeric

lin said...

My auntie sells rempah udang and I like the way she makes it. She makes it into a long roll like sushi roll/ maki. Then cut it into smaller pieces. I love it that way because I get the prawn in the whole piece, not just the middle of rempah udang lol.

GiGi said...

Where did u get your kencur powder? would it be available in Asian market/groceries store?

I did my version of rempah udang last week, but still some how found the taste of the inti is not so...authentic! i didnt add any kencur powder cos i dun know why to get!

If back in Malaysia, where can we get this kencur root? from wet market? TQVM

mei.forever.young said...

Lily, i have tried the chicken lemper version. it is really nice to eat. do you have the recipe? thanks

lilyng said...

mei forever young

i have eaten chicken lemper but i am sure it will be delicious if you sub the prawns for chicken in this recipe

Domestic Diva said...

Lily, I want to make the rempah udang for my sis soon. However, I dont feel like buying the banana leaves as they are really expensive and I am very 'kiem' when it comes to buying leaves for cooking. Can I just make the rempah udang and wrap it in cling wrap after without grilling them?

lilyng said...

domestic diva

the frozen banana leaves in the asian stores cost only 99cents, not so so expensive.

you could use a cake pan. Put a layer of rice, then the filling and then rice. Press it down. Cut into pieces to serve.

ganny said...

hi lily,
i have a stupid question...

what is a muslin lined steamer ?

lilyng said...


muslin lined steamer is to line the steamer with muslin ir cheesecloth so that the rice will not fall through the steamer holes while steaming

Lisa Choo said...

Hi Lily,
Can you tell me how many pieces this recipe yields? I am going to make it for a party and want to make sure there's enoug for everyone. Thanks!

lilyng said...


i am so sorry i can't remember how many pieces. it is actually according to your mold. sometimes for a party, you do not have to cater for everyone.

Anonymous said...

Hi Lily

When I was young, my family and I always visit my grandmother in Trengganu during school holidays and we alway eat heaps of Pulot Lepa, a very popular snack in Trengganu. For the past few months, I have been surfing the web, without much success, for the English recipe. I would really appreciate it if you could post the recipe on your blog.


lilyng said...


have a look at this link, there is a recipe in malay

Anonymous said...

Thanks Lily for the web link but I can't understand Malay... help!


lilyng said...


email me and i will try to translate for you. my email address -

Anonymous said...

Thank you very much Lily... I've just email you :) Sally

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