Indulge in the irresistible flavors of Thailand with this simple yet sensational Grilled Sticky Rice with Banana recipe. This delightful dessert offers a perfect balance of sweet, smoky, and subtly chewy textures, making it an ideal treat for any occasion. Imagine the fragrant aroma of grilling sticky rice, its slightly caramelized exterior giving way to a warm, soft interior, perfectly complemented by the sweet ripeness of grilled banana. This combination is a true taste of paradise, easily achievable even for novice cooks.
Forget complicated desserts requiring hours of preparation. This recipe uses readily available ingredients and a straightforward method, resulting in a truly authentic Thai experience. Ready to create this delectable dessert? Let's dive into the step-by-step instructions to make your own Grilled Sticky Rice with Banana.
Tools Needed
- Steamer
- Mixing bowl
- Pot
- Pan
- Scissors
Ingredients
- Sticky rice
- Coconut milk: 250 ml
- Salt: 1 teaspoon
- Sugar: 100 grams
- Pandan leaves: 3
- Bananas
- Banana leaves
- Toothpicks
Step-by-Step Instructions
Step 1. Prepare the Sticky Rice and Coconut Milk
- Soak sticky rice in water for 3 hours, then wash it clean and steam it.
- Combine coconut milk, salt, and sugar. Stir until sugar dissolves. Add pandan leaves and simmer until boiling. Turn off heat and set aside.
- Once sticky rice is cooked, add coconut milk gradually to the rice, mixing gently to avoid over-soaking. Let it sit for half an hour to absorb the coconut milk.
Step 2. Prepare the Banana Filling and Banana Leaves
- Peel and cut ripe bananas into 4 pieces.
- Dry banana leaves in the sun until soft, then wipe clean.
Step 3. Assemble and Wrap the Sticky Rice Parcels
- Place sticky rice, banana slices, and more sticky rice in the center of a banana leaf. Wrap tightly and secure with toothpicks.
Step 4. Grill the Sticky Rice Parcels
- Place the wrapped sticky rice on a pan over low heat. Grill for 4-5 minutes per side, ensuring the sticky rice touches the pan for even grilling. Be careful not to burn the banana leaves.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Don't let the sticky rice get cold when mixing with coconut milk.
- If banana leaves are thin, don't let them burn.
Nutrition
- Calories: approximately 400-500
- Fat: 15-20g
- Carbs: 70-80g
- Protein: 2-3g
FAQs
1. Can I use other types of bananas?
Yes! Ripe plantains or even mangoes would be delicious substitutes. Just adjust grilling time as needed depending on the fruit's firmness.
2. What if my sticky rice isn't sticky enough?
Ensure you're using glutinous rice (also called sweet rice) and follow the soaking instructions carefully. Adding a bit more coconut milk to the rice while cooking can also help.
This Grilled Sticky Rice with Banana recipe is a testament to the simple elegance of Thai desserts. Enjoy the delightful combination of textures and flavors—a perfect ending to any meal or a satisfying sweet treat anytime. Now go forth and impress your friends and family with this easy-to-make, incredibly delicious dessert!