500 g sticky rice, soaked in water for at least 3 hours
400 ml coconut milk
½ tsp salt
100 g brown sugar
1 ½ tsp vanilla sugar
1 tbs neutral oil
4 large banana leaves, cut into 20×30 cm rectangles
4 ripe bananas, halved lengthways and crossways
In Thailand this was my favorite breakfast. It is sweet and filling.
This parcel – rolled in a banana leaf – is also a great snack when you need to lift your energy. This recipe is also gluten and lactose free.
Strain the rice and place it in a hot wok or saucepan.
Stir in the coconut milk, salt and sugar and vanilla sugar.
Bring to a simmer and cook for 4-6 minutes, or until the coconut milk has been absorbed and the rice is thick and sticky. Stir the mixture that the rice can not stick to your wok or saucepan.
Stir in the oil, then transfer the mixture to a tray and let it cool for 5-10 minutes.
Soften the banana leaves by laying them on top of a steamer. Stream the leaves on both sides.
Lay a banana leaf on the bench. Place 1 heaped tbs rice in the center of the leaf. Add a piece of banana, followed by another tbs rice on top of the banana. (The banana should be sandwiched between the rice.)
Now fold the sides of the leaves over, as you would a parcel.
Repeat with the remaining banana leaves, rice and banana. If you have softened the leaves properly, you won’t need to use anything extra to secure the parcels. If it is not softened you can use a cord to fix the parcels.
Steam the parcels in a steamer for 30 minutes.