From West KalimantanRice, Noodles & Staples
Pengkang (Grilled Sticky Rice with Dried Shrimp)
Pengkang
Glutinous rice filled with dried shrimp, wrapped in triangular banana leaves, clamped with bamboo strips and grilled. A specialty of Peniti, Mempawah.
- Time
- 2 hr
- Serves
- 8 people
- Origin
- West Kalimantan
- Type
- Rice, Noodles & Staples
Ingredients
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Filling
How to Make
Steam the rice 20 minutes, then mix with the coconut milk and salt. Steam 20 minutes more until cooked.
Fry the dried shrimp with the ground shallots, garlic, pepper and sugar until dry.
Place rice on a banana leaf, add the shrimp filling and cover with more rice.
Fold into a triangle and clamp two parcels together with bamboo strips.
Grill over charcoal until the leaves are dry and fragrant.
Serve with kepah sambal or shrimp-paste sambal.
Kitchen tip
Pengkang is best eaten warm with kepah (clam) sambal.
Questions
Where does Pengkang (Grilled Sticky Rice with Dried Shrimp) come from?
Pengkang is a traditional dish from West Kalimantan (capital: Pontianak), in the Kalimantan (Borneo) region of Indonesia.
How long does Pengkang (Grilled Sticky Rice with Dried Shrimp) take to make?
It takes about 2 hr in total to make 8 servings, including preparation.
What is the secret to a good Pengkang (Grilled Sticky Rice with Dried Shrimp)?
Pengkang is best eaten warm with kepah (clam) sambal.