Grilled Bananas With Coconut Sticky Rice Recipes

GRILLED BANANAS WITH COCONUT STICKY RICE

Steps:

• Rinse the rice, drain in a sieve, and put into a small, heavy saucepan. Add the water, coconut milk, and salt and bring to a near boil over medium-high heat. Give the rice a stir to loosen the grains on the bottom, and then lower the heat to medium. Let cook, stirring occasionally, for 1 to 2 minutes, or until most of the liquid has been absorbed. Decrease the heat to low, cover, and cook for 10 minutes. Remove from the heat and let stand, covered, for 10 minutes to finish cooking.
• Uncover the rice, fluff it with chopsticks or a fork, and transfer it to a bowl. Add the grated coconut and sugar and mix well. Set aside until cool enough to handle.
• For each packet, put a banana leaf rectangle, with the smoother side up and a short side closest to you, on a work surface. Tear off a long, narrow strip, about 1/3 inch wide, and set aside to use later to secure the packet. Put 1/3 cup of the rice on the center of the leaf. Moisten your fingers with water to prevent the rice from sticking to them and then press the rice into a 5-inch circle. Vertically center a banana on top of the rice. Pull up the long sides of the leaf so that they meet in the middle, pressing gently on the rice so it covers the top of the banana. To encase the banana fully, use your fingers to push and pinch the rice at the ends. You may find it easier to do this if you hold the packet in one hand. Do your best to cover the banana in rice, although thinly covered spots are okay. Once you are satisfied the banana is covered as well as possible, roll up the banana in the leaf, cigar style, to create a 12-inch-long, open-ended tube. Fold the ends of the leaf under to close the packet(they will partially overlap), and then tie the ends down securely with the reserved leaf strip. Repeat to make 5 more packets.
• Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high. Grill the packets, fold side down, for 6 to 8 minutes, or until deeply charred on the underside. Flip each packet over and grill for about 4 minutes longer, or until the second side is lightly charred. Alternatively, position a rack in the upper third of the oven and preheat to 500°F. Arrange the packets on a baking sheet and roast, turning once, for 7 to 8 minutes on each side, or until the packets are gently hissing and the leaves are tinged brown and crispy. (The banana leaf packets may be grilled or roasted about 2 hours in advance and kept at room temperature. Reheat in a 350°F oven for about 10 minutes, or until warm, before serving.)
• Let the packets cool for 5 to 10 minutes before serving. If the packets are blackened and unsightly, open them and transfer the rice-coated bananas to dessert plates. Otherwise, enjoy the bananas directly from the packets. Drizzle about 3 tablespoons coconut sauce over each banana and eat with a fork or spoon.

COCONUT STICKY RICE IN BANANA LEAVES (KHAO DOME)

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

Steps:

• Boil the rice according to the directions on the box or bag.
• Stir in the cream of coconut, bananas, and shredded coconut.