Sticky Rice Wrapped in Banana Leaf
A fragrant, chewy sticky rice treat steamed in banana leaves. The leaves infuse a subtle aroma while keeping the rice moist and tender. Perfect as a snack or dessert, this traditional Vietnamese dish is surprisingly simple to make at home.
- Total time
- 75 min
- Servings
- 4
- Calories
- 350
- Protein
- 5g
Ingredients
- 2 cups glutinous rice
- 1 cup coconut milk
- 4 leaves pandan leaves
- 2 tbsp sugar
- ½ tsp salt
- 4 large pieces banana leaves
Instructions
- 1
Rinse the 2 cups glutinous rice under cold water until the water runs clear, then soak in water for at least 4 hours or overnight. Drain well before using.
- 2
Tie the 4 pandan leaves into knots and place them in a pot with the 1 cup coconut milk, 2 tbsp sugar, and 0.5 tsp salt. Heat over medium, stirring, until the sugar dissolves and the mixture is warm, about 3 minutes. Remove from heat and let cool slightly.
- 3
Combine the drained rice with the coconut milk mixture in a bowl. Stir well to coat every grain, then let it sit for 30 minutes so the rice absorbs the liquid.
- 4
Prepare the banana leaves by wiping them clean and passing each over a low flame for a few seconds until they become pliable and slightly shiny. Cut into 8 squares about 8 inches wide.
- 5
Place about 0.5 cup of the rice mixture in the center of each leaf square. Fold the sides over the rice to form a neat packet, then fold the ends under to seal. Secure with kitchen twine if needed.
- 6
Arrange the packets in a steamer basket lined with extra banana leaves. Steam over boiling water, covered, for 30 minutes. The rice should be tender and translucent when done.
- 7
Remove the packets from the steamer and let them rest for 5 minutes. Unwrap and serve warm, with extra sugar or coconut milk if desired.
Tools you’ll need
- steamer
- pot
- bowl
- kitchen twine
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