-12 ripe bananas
-1/2 tsp salt
-200g sugar (adjust to desired sweetness)
-1kg (4 cups sweet-rice aka glutinous rice)
-1 can coconut milk (400ml)
-200g shredded coconut (optional)
-100g mung beans (peeled and split kind, optional)
-pandan leaves (optional)
-banana leaves
-tooth picks
Getting Ready:
Rinse and soak rice in coconut milk and enough water to cover the rice by about 4 inches for at least 4 hours. Roast mung beans in a pan, stirring constantly until brown. Peel bananas and gently mix with salt and 100g sugar.
Wrapping:
Lay 2 pieces of banana leaves on a flat surface, add about 4-5 tbs of the rice. Lay a banana on top and cover with more rice. Top with a pandan leaf before folding the top and bottom sides over the rice to completely cover it. Secure the ends with toothpicks.
Steaming and Grilling:
Steam on high heat for about ½ hour, broil for about 10 mins (or grill) or just until the leaves begin to brown. Serve warm.
Note:
Serve with coconut milk and crushed toasted peanuts for more pleasure. Can add 2 tsp pandan extract to rice if pandan leaves are not available. If banana leaves are not available; use foil instead. However, remove the foil before grilling. These can be made ahead of time through the steaming process. Freeze thaw and grill right before serving. If done correctly the banana should have a redish-violet color.
10:39 PM |
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hi
how can i made banana r red?
plz ?
the red color of the banana is due to the long process of cooking, and 'marinating'.
Hi,
may I know what kind of bananas to use? the normal ones, baby bananas or plantains?
thanks!
you're probably expecting me to tell you to use a certain type of banana... but that's not what this site is about, It's about playing with your food and experimenting. This site and the recipes posted are meant to inspire others to be creative and come up with their own recipes NOT to strictly follow the recipes posted.
do you think I could replace coconut milk by water?
Play with your food!
whenever i buy these from the store, they have black beans in the glutinous rice that give the dessert a nice texture. i was wondering, if i added black beans to the rice, would i have to cook the beans beforehand or just soak them? or just mix them in?
just wondering if you knew, so i didn't mess up a whole batch of goodness by having raw beans. thanks!
ps. i really like your blog! stumbled across it, and it helps me make the viet desserts i love. my reading and understanding of vietnamese ingredients is limited, so this helps a lot. i've even shared the blog with my parents!!
Sophia,
I would suggest, soaking and cooking and washing the beans before adding them to the rice.