@AdrianLunsong We do have a very similar dish to pulut panggang named lemper, which comes in grilled and non-grilled version. Maybe they are siblings to each other! 
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@Lusianaa You are correct: your lemper is definitely very similar to the pulut panggang. I wonder if Malaysia has a proper equivalent to the nasi bakar then? @StephenAbraham , I need your immense knowledge on all things Malaysian!
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Ohā¦ so sad @AdrianLunsong ,
Looking at the photo, I am smelling greatā¦ as a pure vegetarian, we have many dishes looking like thisā¦ We do it even in jackfruit leaves - this also gives a good flavour.
As I told you, I am just on the other pole for cooking; but my wife (& my mother-in-law) are awesome cooks.
So, we too make a staple dish, looking similar to your pandan leaves wrapped dish (which you have shown in your Photo) (we call Rambha leaves in Malayalam). Let me try to show you a shot, later.
This is another special, coconut oil-friend dish, using sliced Kerala Banana; but, this is a sweet Snack.
Regards.
Sorry for being late - I know the shot is slightly shaky.
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@TravellerG Thanks for the share! Is that like a banana fritter? I miss those (although they are a bit oily) and we also have yam and sweet potato fritters! All very yummy, of course!
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Though I am not a fit person to answer your valuable question, let me try to explain this wayā¦
Kerala Pazham Pori:
Basically Kerala Banana is very different from other Bananas - Here is what wiki has to tell you.
The word "Fritter " definitely come close - but in Kerala Pazham Pori, the banana is not BATTERED; instead, the sliced pieces are used.
With the super inspiration from you, I have taken a time slot from my wife to prepare a few Pazham Pori, tomorrow - I hope you will like it - if so then I shall be publishing my first Food recipe in my life.
Expecting your supports, dear friend @AdrianLunsong
Thanks for all your suports
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You have a very BUSY kitchen indeed @AdrianLunsong !!!
Finally I could see the behind the scene photos of this awesome series
Later when you become an International Chef, you will need a kitchen assistant for sure 
Well done for the moss pudding! Looks so beautiful! I look forward to watching the edited version.
Btw, Iām curious. Does your cat taste your homemade cooking as well? Heheheā¦
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@AdrianLunsong about āNasi Bakarā, we donāt have a local equivalent dish like that, although since we have many Indonesian Immigrants, I wonāt be surprise if some small pockets of minority ethnic community has it.
However, we do have a nyonya kuih (pastry) which is called āRempah Udangā which is sticky glutinous rice with ground dried shrimp wrapped in banana leaf and grilled over charcoal, not meant for a staple meal, but rather just a pastry type food.
Check out my previous connect post which I stuffed myself with 13 nyonya pastries in 1 go 
And also, here is a Google search list for pictures of āRempah Udangā (iād rather not screenshot, so just click on the link)
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@TravellerG Thereās always a first for everything! Feel free to share your Pazham Pori for us all to learn and enjoy! I hope the cooking method does not use too much oil. Deep frying stuff is not easy for me because it usually gets very messy and oily everywhere, plus Iām hugely petrified of accidents involving hot oil! Yes, I am weird! Lol!
@Velvel Yes, my kitchen gets really chaotic when I have it set up for Local Guides Kitchen! What you see in the photos is still the āsimpleā version. Sometimes, I would bring cushions from my sofa to place along the walls and hard surfaces to try and minimise echo (thereās a lot of hard surfaces in my kitchen to bounce off sound!).
@StephenAbraham ooohā¦ another new name to me but itās the same dish that Iām familiar with. Thereās so many different names to call the same dish 
My brain feels like it will pop at times!
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Though oil is involved, I donāt think this will make things messyā¦
However, Iām trying for a trialā¦
I request you to kindly reject, if not suitableā¦
Iām preparing the draft & shall pinkish in 3 to 4 daysā¦
I never dreamt that I will ever write a recipe postā¦
Thanks to you, our @FalguniP , @RosyKohli and others who inspired meā¦
Requesting your pardon in advance for all the mistakes.
Most sincerely
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Thanks for the recap I was wondering how u manage going live, making food, reading chat, reading recipe & making listen to instructions & talking. My god great. Multiple talent u have. Enjoyed watching u. We donāt get pandan leave ā¦ Canāt try this receipe. But it looks yummyā¦ Thanks @TravellerG for tagging me.
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@RosyKohli Thanks very much! Pandan leaves is also known as rambha (thanks to @TravellerG for this bit of info). Maybe something that you can try to find. The flavour/aroma is lovely!
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Even in Tamil we call it āRAMPA ILAIā, am I right. @Gurukrishnapriya ?
Thanks for mentioning my name, dear @AdrianLunsong .
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@Lusianaa The video is finally done and published! Phew! Sorry for the delay but it took a while to trim a very long session into 45 minutes! Enjoy and thanks once again!
@FalguniP @Nyainurjanah Just tagging you both in case youāve been waiting for this to come out!
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Love the result @AdrianLunsong ,so tempting ,! Superb . I should be making this agar agar for iftar but so poor just too tired when back home in the evening LOL
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@AdrianLunsong Yay!!
I loved the pictures and presentation you have shared here 
It looks really tempting, after watching all the episodes I feel you have a super power of master chef 
You made every dish so delicious and yumm even while watching everyone was hungry
Your cute assistant for making this dessert adds more fun.
@Nyainurjanah already made her version and I loved it too
I wish I could taste it 
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@AdrianLunsong woohoo! Thanks a lot for the update! Will watch it as soon as possible 