Thai Grilled Sweet Sticky Rice With Banana Filling Recipes

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

THAI STICKY RICE

Steps:

• Place rice in a large bowl and add enough room-temperature water to cover by 1 inch. Soak at least 4 hours and up to 10. Once rice has soaked, rinse rattan basket to dampen, then set upright in a colander. Rinse cheesecloth to dampen, then line the inside of the rattan basket in an even layer (there will be overhang). Set aside.
• Drain rice by slowly pouring off the water; when most of the water is gone, run the tap gently over the rice to rinse it, letting the water overflow from the bowl. As the tap runs, use your hand to gently stir the rice. The water will be cloudy at first, but it will become almost clear after 2-3 minutes. At that point, drain the rice in the sink using the cloth-lined basket fitted over the colander (discard the rinsing water). Add water to the steamer pot to a depth of 2 inches. Add pandan leaf, then bring water to a boil over high heat, 5 minutes.
• Tie the cheesecloth into a bundle so the rice is completely enveloped. Place the rattan basket on top of the steamer pot. Reduce heat to medium, and place a pot lid that fits snugly inside the steamer directly on top of the rice bundle. Allow the rice to steam for 15 minutes.
• After 15 minutes, remove pot lid. Use tongs to flip the cheesecloth bundle, so the top of the bundle now rests against the bottom of the basket. (Use the lid for assistance if necessary.) Replace the lid and steam for 15 more minutes.
• After a total of 30-35 minutes of steaming, remove rice cooker from heat. Serve immediately, or place rice bundle in an insulated container (such as an ice bucket) to maintain the heat, keeping the container covered until ready to serve, up to 1 hour.

THAI GRILLED SWEET STICKY RICE WITH BANANA FILLING

Steps:

• Fill the steamer pot with water as full as you can without the bottom of the basket touching the water and set the pot over high heat. Drain the rice, being careful not to break the grains. When the water boils, place the rice in the bamboo basket and rest the basket in the top of the pot. Steam the rice over rapidly boiling water, stopping when it has barely turned glossy and is still dry (it will be cooked again), about 20 minutes. Remove from the heat.
• While the rice is still hot, combine the coconut cream, coconut milk, coconut oil, sugar, and salt in a 2-quart saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and stir in the hot sticky rice, making sure every grain is separate and coated with the coconut syrup. The mixture will appear soupy at this point, but don't panic. Cover the pan tightly and leave the rice undisturbed at room temperature for 1 hour.
• Meanwhile, wipe the banana leaves clean with a damp cloth, then cut into 12 pieces, each 12 by 10 inches, with the 10-inch side parallel to the leaf grain. Have ready 24 toothpicks.
• After an hour, the rice will have absorbed the hot coconut syrup, cooled, and become firmer. At this point, it should be fully cooked but not soft, and tender enough to eat. Use a butter knife to divide it, directly in the saucepan, into quarters. Then divide each quarter into three equal wedges. Lay a piece of banana leaf, dull side up and with a long side facing you, on a work surface. Place a portion of the sticky rice in the center of the leaf. Use your fingers to form the rice into a flat, oblong bed parallel with the grain of the leaf. The bed should be about the length of a banana half and twice its width. Press a banana half firmly into the center of the rice bed. Using your fingers, gently fold the overhangs of the sticky rice over the banana half and manipulate it so it covers the banana entirely. With the banana leaf positioned in such a way that its grain is perpendicular to your body, lift up the left edge of the leaf and fold it along the grain over the filled sticky rice, tucking it in tightly. Continue to roll from left to right, forming a compact packet. Secure each end with a toothpick, positioned as close to the rice as possible. Trim off the overhangs, leaving only about 1 inch on each end. Repeat with the remaining banana leaves, sticky rice, and banana halves.
• To grill the packets, light natural wood charcoal and allow it to burn until you have low coals under a heavy layer of ash. Grill the packets directly over the coals, flipping them every 5 minutes, until the leaves are thoroughly charred and the packets are heated through. This should take 35 to 45 minutes. Alternatively, place an oven rack in the lowest position in the oven and preheat the broiler (if your broiler is adjustable, set it at low). Arrange the banana packets on a large sheet pan, place the pan on the oven rack, and broil the packets, flipping them every 5 minutes, until the leaves are charred and the packets are heated through, about 40 minutes (fewer, if your broiler automatically sets at high). Leave the packets to cool for about 15 minutes before serving.
• Leftover packets can be frozen, then thawed overnight in the refrigerator and baked in a preheated 350°F oven until softened and heated through, 30 minutes.

STICKY RICE WITH MANGO AND LIME

Steps:

• Rinse rice well under cold water, then drain.
• Place rice and water in a saucepan over medium heat and bring to the boil.
• Allow rice to simmer until almost all liquid has been absorbed.
• Remove pan from heat and pour coconut cream over rice.
• Cover rice and allow to stand for 5-7 minutes or until coconut cream has been absorbed.
• Stir sugar through rice and set aside.
• Place banana leaves in boiling water for 1-2 minutes or until they are soft.
• Divide rice into 6 portions.
• Spread half of each portion over the middle of the banana leaf.
• Top rice with a sprinkling of mango, lime rind and juice, and palm sugar.
• Cover filling with remaining portions of rice.
• Roll up leaves and secure with toothpicks.
• Place leaf packages on a hot barbecue or char grill and cook for 2 minutes on each side or until rice is heated through.
• Serve warm or cold.