Sticky Banana Rice Recipes
COCONUT STICKY RICE IN BANANA LEAVES (KHAO DOME)
These tasty treats are something like tamales in their construction (not their taste!) and are great for on-the-go snacking or as a dessert. Don't let the prep time scare you... most of it is soaking time. My dad bought these for me as a special treat from our favorite Laotian restaurant when I was younger, and when I ventured out on my own I tried making them myself. I went through several recipes I found online with no success... I couldn't get the rice as glutinous and soft as the ones from the restaurant! Eventually I broke down and asked the owner what the secret was: cook the rice beforehand, and cook it again with the "sauce" to really get the gluten going. I've made this countless times since, and it's perfect!
Provided by Barucha
Categories Dessert
Time 8h30m
Yield 8-10 khao dome, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Unless you've managed to find rinse-free sticky rice (I never have), you'll need to rinse and soak the rice beforehand. Start with the uncooked rice in a large bowl, and add several cups (no need to measure) of cold water. Shake and stir the rice around with your hands; you'll see the water turn white. Drain the water from the rice, and keep repeating this step until the water stops turning completely white. Finally, add water to the bowl to cover the rice and let it soak for at least 6 hours (overnight is best).
- If you have a rice cooker, use it to prepare the rice. If not, add the rice and 1 cup of water to a medium pot. Bring the water to a boil, then cover the pot and turn the heat down to medium-low. Let the rice cooked undisturbed for 20 minutes, then check to see if it is done. Cook longer if needed. When the rice is ready, set it aside to cool.
- In a large pot, combine the coconut milk (make sure to shake the can well before opening) and sugar. Mix over medium-high heat until the sugar is dissolved and the sauce is combined and creamy.
- Add the cooled rice into the pot with the coconut milk mixture. Stir to combine, and continue to cook over medium-high heat until the mixture is the consistency of thick porridge. Remove from heat. You could serve this mixture by itself or with some mango as a dessert rather than continuing with the recipe -- we eat it this way from time to time.
- Peel the plantain and slice it into 8-10 rectangular pieces.
- Rinse the banana leaves and cut them down to around the size of a standard sheet of paper (8.5 in x 11 in).
- To make the khao dome, lay out a single banana leaf (sideways, or wider than it is tall). Plop a small dollop of the rice mixture in the center, then lay a slice of plantain on it, and add another dollop of rice on top of the plantain. Wet your fingers and use your hands to form the rice and plantain into a rectangle (taller than wide, opposite of the banana leaf). Now fold one side of the leaf over the rice, then fold the other side of the leaf back over the rice. Continue to wrap the leaf around the rice until you run out of leaf. Fold the top of the leaf down and the bottom of the leaf up; now you should have a nice little leaf package. You could tie it closed with some string, but I don't think it's necessary.
- You'll need a steaming basket for this step. You can easily pick one up at a local asian market for a few dollars; I think it's a great investment! Stack the khao dome in the steam basket and cover. Fit the basket over a large pot with 2-3 inches of water in it, and heat the water to boiling over high heat. Steam the khao dome for 40 minutes and then remove them from the basket to cool.
- Enjoy! These are great for on-the-go snacking, just peel the banana leaf back and use it to hold the rice.
STICKY BANANA RICE
This recipe was inspired by the description of the food in a book titled The Airmen and the Headhunters, in which American airmen during WWII were downed in the jungles of Bornea. They survived only by the kindness and generosity of the Dayaks, native Borneans of the inland jungle. This is very sweet, so it makes a good dessert.
Provided by pheebess
Categories Dessert
Time 18m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Boil the rice according to the directions on the box or bag.
- Stir in the cream of coconut, bananas, and shredded coconut.
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- Soak the glutinous rice for at least 4 hours in enough water to completely cover it. Then, drain and rinse it well.
- In a large wok heat coconut milk. Add the coconut sugar and salt, and stir in well. When the sugar melts, add the pre soaked glutinous rice to the sweetened coconut and stir well. Cook slowly for 20 minutes. Remove from the heat and allow to cool completely.
- Wrap some of the sticky rice with half a banana and a few beans in a fold of aluminum foil so it makes a package like a burrito.
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- Wash the glutinous rice by gently swirling in cold water. Drain the rinse water. Repeat this washing process 1-2 more times or until the rinse water is mostly clear. Fill the basin with warm water and let the rice soak for 2 hours.
- Place the 12 inch string down on the work surface, positioned vertically. Place the first banana leaf on the work surface (on top of the string) with the shiny side down and veins running horizontally. Place the second banana leaf on top with the shiny side up and veins running vertically.
- Place the cakes horizontally into the inner pot of a 5 quart pressure cooker. Fill the pot with 10 cups warm water or enough to cover the cakes. Set the cooker to High pressure with a cook time of 45 minutes. (For the Cuckoo ICOOK Q5 Multi Cooker, use the "Meat" mode with the cook time set to 45 minutes.) Start the pressure cooker.
- To Serve: Cut off the string. Unwrap the cake by removing the banana leaves and discarding. Cut the cake into slices using a sharp knife or with cooking twine.
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- For sticky rice, rinse and drain rice and place in a steamer lined with a damp tea towel over a saucepan of boiling water so rice is slightly piled in the centre. Add 2 pandan leaves to the water to perfume the steam, then steam rice, covered, topping up boiling water as necessary, until rice is just tender (20-25 minutes; test grains from the centre for doneness). Meanwhile, stir coconut cream with sugar, 2 tsp sea salt flakes and remaining pandan leaves in a bowl until sugar dissolves (2-3 minutes). When rice is cooked, turn off the heat and add rice to coconut cream mixture. Stir to combine, then return to steamer, cover and stand over hot water until rice absorbs liquid and nearly holds its own shape (2-3 hours).
- For banana paste, simmer coconut cream in a wok (ideally a brass one; see note) over medium heat until beginning to separate (2-3 minutes). Add palm sugar and a small pinch of salt, and stir to dissolve (30 seconds to 1 minute). Stir in banana purée and clove, then gradually add coconut water, and gently stir over low-medium heat until paste pulls away from sides of wok(12-15 minutes). Set aside to cool.
- Heat a charcoal barbecue and burn down to embers, or heat a char-grill pan to low heat, then heat banana leaves over grill or flame until soft and glossy (10-20 seconds). Trim hard edges and discard yellowed parts, then cut 2 leaves into 6 pieces about 20cm x 25cm, and the remaining 2 into 6 pieces about 14cm x 20cm. Wipe pieces on both sides with a clean damp cloth, then place large pieces shiny sides down on a work surface. Place small pieces shiny sides up on top, then spoon 2 heaped tablespoonfuls of sticky rice onto small pieces of banana leaf. Spoon over 2 tsp banana paste, then top with a sliver or two of banana, then spoon another tablespoonful of sticky rice on top. Fold edges of banana leaves inwards to enclose and secure parcels with toothpicks. Grill, turning once, over low heat until fragrant and toasty with strong char-grill marks on the outside (15-20 minutes). Serve warm.
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- Soak sticky rice in plenty of water for at least 2 hours. Then rinse under running water. Toss with a pinch of salt and steam until soft, about 20-30 minutes. Transfer to a clean plate to slightly cool down. Divide into 4 equal parts.
- Cover a clean cutting board (or working surface) with cling wrap. Spread 1 part of the sticky rice thinly on top so that the sticky rice layer is slightly wider than the length of the banana.
- Prepare four pieces of banana leaves, two of which (L pieces) should be as wide as the length of the banana sticky rice roll. The other two pieces (W pieces) should be as wide as the width of the roll so that they can cover the two ends of the roll.
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- Know Your Rice. Sticky rice can be purchased at Asian food stores. Also known as glutinous rice or sweet rice, this type of grain sticks together when cooked.
- Measure and Soak. Measure out 2 cups of sweet rice and place it in a pot. Add 3 1/2 cups water, stir and leave to soak for at least half an hour. An ideal soaking time ranges between 30 minutes and 6 hours.
- Stove or Steamer. After the rice has soaked, add 3/4 teaspoons of salt and stir. You have two options for cooking: On the stove: Place the pot on the stove and turn the heat on high.
- Simmer. Once the rice is simmering, place the lid askew, allowing some of the steam to escape. Simmer for 10 minutes. Continue to 5 of 7 below.
- Check the Rice. After 10 minutes have passed, use a fork to pull the rice aside. Look down into the gap you've made. If all the water has been absorbed, turn off the heat.
- Steam-Cook Your Rice. When all the water is gone, turn off the heat, but leave the pot on the burner. Place lid on tight and allow rice to sit for 8 to 10 minutes, or until you're ready to eat.
- Serve. Sticky rice goes well with stir-fries as well as dishes that have a lot of sauce to them, such as curries, but it is also beautiful and nutritious by itself.
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