Best 2 Sticky Banana Rice Recipes
Indulge in the delectable Sticky Banana Rice, a Southeast Asian delicacy that blends the tropical sweetness of banana with the aromatic flavors of coconut milk and fragrant pandan leaves. This versatile dish can be enjoyed as a sweet or savory treat, with variations that cater to diverse palates. Embark on a culinary journey with our carefully curated collection of Sticky Banana Rice recipes, ranging from classic to creative interpretations. Prepare to tantalize your taste buds and immerse yourself in the vibrant flavors of this Southeast Asian gem. Each recipe offers a unique take on this beloved dish, ensuring an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- To ensure perfectly cooked rice, rinse it thoroughly before cooking to remove excess starch.
- Use high-quality, fragrant rice like jasmine or basmati for the best flavor and aroma.
- For a richer flavor, toast the rice in a pan with some oil before adding water or broth.
- Add aromatics like garlic, ginger, or lemongrass to the cooking liquid for extra flavor.
- Let the rice rest for a few minutes after cooking to allow it to absorb all the flavors.
- Serve the sticky banana rice with your favorite Asian dishes like curries, stir-fries, or grilled meats.
Conclusion:
Sticky banana rice is a delicious and versatile dish that can be enjoyed as a side dish or a main course. With its sweet and savory flavor, it's sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to serve rice, give this sticky banana rice recipe a try!
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