Lady finger bananas in sticky rice

Lady finger bananas in sticky rice

Xôi cuốn chuối nưong

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This wonderfully tropical snack is widely mailable on the streets of Ho Chi Minh City. Be sure to use small sweet bananas for this dish. If banana leaf is unavailable, you can use foil instead.

Ingredients

Quantity Ingredient
400g glutinous rice
250ml coconut milk
1/2 teaspoon salt
2 tablespoons sugar
6 lady finger bananas
1 banana leaf, cut into 6 pieces
Sweet coconut sauce, optional

Method

  1. Soak the rice overnight in cold water.
  2. The next day, drain and rinse the rice, then place in a rice cooker or saucepan. Mix together the coconut milk, salt and 375 ml water, then pour the mixture onto the rice.
  3. If using a rice cooker, cook the rice according to the rice cooker's instructions. If using a saucepan, cook over medium heat for 20 minutes, or until the rice is just tender. Using chopsticks, stir the sugar through, then allow to cool.
  4. Meanwhile, heat a chargrill or barbecue to medium-high.
  5. Divide the cooked rice into six portions. Take one portion and flatten it out with damp fingers to the size of your hand. Place one whole peeled banana in the centre, then encase it in the rice. Now wrap the banana leaf around it and secure the parcel with bamboo skewers.
  6. Repeat with the remaining rice and bananas.
  7. Chargrill or barbecue the parcels for about 5 minutes on each side, until heated through.
  8. Serve warm, with sweet coconut sauce if desired.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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