Banana Sticky Rice Cakes
Sweet, chewy sticky rice cakes wrapped around ripe banana and steamed in pandan leaves for a fragrant, comforting treat.
- Total time
- 45 min
- Servings
- 4
- Calories
- 250
- Protein
- 4g
Ingredients
- 1 cup sticky rice
- 2 ripe bananas
- ½ cup coconut milk
- 2 tbsp sugar
- ¼ tsp salt
- 6 pandan leaves
Instructions
- 1
Soak the 1 cup sticky rice in water for at least 30 minutes, then drain well.
- 2
Mix the drained rice with 0.5 cup coconut milk, 2 tbsp sugar, and 0.25 tsp salt in a bowl.
- 3
Cut the 2 bananas into halves lengthwise, then each half crosswise to make 8 pieces.
- 4
Place a banana piece on a pandan leaf, top with about 2 tbsp of the rice mixture, and wrap tightly, folding the ends under.
- 5
Steam the wrapped cakes over boiling water until the rice is tender and translucent, about 25-30 minutes.
- 6
Let cool slightly before unwrapping and serving warm.
Tools you’ll need
- steamer basket
- mixing bowl
- knife
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