This delightful dish combines the smoky aroma of grilled banana leaves with the sweet and creamy flavors of coconut-infused sticky rice and sweet potato filling. Perfect as a snack or a unique dessert, this treat brings traditional flavors to your table with a touch of creativity.
Ingredients Breakdown
Thai sticky rice is the foundation of this recipe, providing the ideal texture to absorb the creamy coconut mixture. Its slightly chewy consistency pairs beautifully with the smooth and subtly sweet filling made from sweet potatoes, coconut milk, and sugar. Banana leaves play a dual role, imparting a smoky aroma during grilling and locking in the moisture of the sticky rice.
Step-by-Step Preparation
The preparation begins with soaking the Thai sticky rice in hot water, ensuring it softens evenly for a tender yet slightly chewy texture. Once soaked, the rice is steamed in the microwave, creating a perfectly cooked base that is both pliable and fragrant.
For the filling, sweet potatoes are steamed to soften, then mashed into a creamy consistency using a hand mixer. Coconut milk and sugar are blended in, balancing the earthy sweetness of the sweet potato with a rich and velvety finish. The filling is then transferred to a piping bag for easy assembly.
Flavoring the sticky rice involves mixing warm coconut milk with sugar and salt to create a sweet and slightly savory coating. This mixture is poured over the steamed sticky rice, infusing it with a luscious coconut flavor. Allowing the rice to rest ensures that every grain absorbs the mixture fully, resulting in a creamy and cohesive texture.
Assembling the parcels requires precision. A layer of sticky rice is spooned onto a banana leaf, followed by a piped line of sweet potato filling. The banana leaf is wrapped tightly to create a neat and compact parcel, and a second layer of wrapping ensures it maintains its shape during grilling. Toothpicks secure the package, while trimming the edges creates a polished appearance.
Grilling the parcels adds the final touch. Preheating the grill ensures even cooking, and frequent turning prevents burning. The charred banana leaves impart a subtle smokiness that enhances the overall flavor profile.
Recipe Tips
How to select the best banana leaves:
Use fresh or frozen leaves without tears or blemishes for effective wrapping.
Ensuring smooth filling consistency:
Mash the sweet potato thoroughly and blend with the coconut milk until no lumps remain.
Perfect grilling technique:
Rotate the parcels frequently on the grill to avoid burning and ensure even charring.
What to Serve With This Recipe
Pair this dish with slices of tropical fruits like mango or pineapple for a refreshing complement. For an indulgent dessert, serve alongside a scoop of creamy coconut ice cream. A warm cup of ginger tea makes a cozy pairing, adding a hint of spice to balance the sweetness.
Storage and Reheating Tips
To store leftovers, refrigerate the grilled parcels in an airtight container for up to three days. To reheat, use a microwave or steamer to restore their moisture and warmth without compromising the texture.
Frequently Asked Questions
Can I substitute sweet potato with another filling?
Yes, fillings like taro, mung bean paste, or even banana slices can be used.
What can I use if banana leaves are unavailable?
Substitute with parchment paper or aluminum foil, though the smoky aroma will be missing.
How long can the wrapped sticky rice be stored before grilling?
The parcels can be stored in the refrigerator for up to one day before grilling.
This sweet sticky rice in banana leaf is a perfect balance of smoky, sweet, and creamy flavors. Its charming presentation and rich taste make it a memorable addition to any meal or occasion. Try grilling this aromatic treat for an unforgettable culinary experience.
Ingredients
Sweet Potato Filling
130 g sweet potato (net weight)
80 g water
40 ml coconut milk
1 tbsp granulated sugar
Coconut Sticky Rice
200 ml Thai sticky rice
150 ml water
50 ml coconut milk
50 g granulated sugar
1 tsp salt
Banana leaf for wrapping
Instructions
Begin by preparing the Thai sticky rice. Pour hot water (90-100℃) over the rice, ensuring the water level is approximately 3 cm above the rice. Allow the rice to soak for 1 hour.
For the filling, place the sweet potato in a bowl and pour in the water. Microwave the mixture at 600W for 7 minutes and 30 seconds. Once cooked, drain the sweet potato thoroughly. Mash the sweet potato using a hand mixer until smooth. Add the coconut milk and sugar, then beat until fully incorporated. Transfer the sweet potato filling to a piping bag for ease of use.
Drain the soaked rice and place it in a microwave-safe bowl. Pour the water over the rice, cover the bowl, and heat it in the microwave at 600W for 10 minutes.
In a separate bowl, mix the coconut milk with sugar and salt, then microwave this mixture at 600W for 40 seconds. Remove the rice from the microwave and immediately pour the warmed coconut milk mixture over it. Stir to combine, ensuring the rice is evenly coated. Cover the bowl and let the mixture rest for 10 minutes to absorb the flavors.
To assemble, spoon a portion of the coconut sticky rice onto a piece of banana leaf. Pipe a line of the sweet potato filling over the rice. Wrap the banana leaf tightly around the rice and filling, ensuring a snug fit. Place the wrapped rice on another banana leaf and wrap it tightly again. Secure the package with toothpicks and trim any excess banana leaf with scissors for a neat presentation.
Preheat a griller and place the wrapped sticky rice parcels onto the grill. Cook until the banana leaf is charred, imparting a smoky aroma to the dish.
Serve warm and enjoy the delightful combination of sweet potato filling and coconut sticky rice encased in aromatic banana leaf.
Sweet Sticky Rice in Banana Leaf on Grill Recipe
Ingredients
Sweet Potato Filling
- 130 g sweet potato net weight
- 80 g water
- 40 ml coconut milk
- 1 tbsp granulated sugar
Coconut Sticky Rice
- 200 ml Thai sticky rice
- 150 ml water
- 50 ml coconut milk
- 50 g granulated sugar
- 1 tsp salt
- Banana leaf for wrapping
Instructions
- Begin by preparing the Thai sticky rice. Pour hot water (90-100℃) over the rice, ensuring the water level is approximately 3 cm above the rice. Allow the rice to soak for 1 hour.
- For the filling, place the sweet potato in a bowl and pour in the water. Microwave the mixture at 600W for 7 minutes and 30 seconds. Once cooked, drain the sweet potato thoroughly. Mash the sweet potato using a hand mixer until smooth. Add the coconut milk and sugar, then beat until fully incorporated. Transfer the sweet potato filling to a piping bag for ease of use.
- Drain the soaked rice and place it in a microwave-safe bowl. Pour the water over the rice, cover the bowl, and heat it in the microwave at 600W for 10 minutes.
- In a separate bowl, mix the coconut milk with sugar and salt, then microwave this mixture at 600W for 40 seconds. Remove the rice from the microwave and immediately pour the warmed coconut milk mixture over it. Stir to combine, ensuring the rice is evenly coated. Cover the bowl and let the mixture rest for 10 minutes to absorb the flavors.
- To assemble, spoon a portion of the coconut sticky rice onto a piece of banana leaf. Pipe a line of the sweet potato filling over the rice. Wrap the banana leaf tightly around the rice and filling, ensuring a snug fit. Place the wrapped rice on another banana leaf and wrap it tightly again. Secure the package with toothpicks and trim any excess banana leaf with scissors for a neat presentation.
- Preheat a griller and place the wrapped sticky rice parcels onto the grill. Cook until the banana leaf is charred, imparting a smoky aroma to the dish.
- Serve warm and enjoy the delightful combination of sweet potato filling and coconut sticky rice encased in aromatic banana leaf.
