Cambodian Grilled Banana Sticky Rice

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess

Soak 3 cups of sticky rice overnight.

Boil banana leaves for a few seconds to soften them.

Shred 1 1/2 cups of coconut.

Prepare toothpicks for securing the wrapped bananas.

In a pot, combine 1 tablespoon of coconut oil, 1 1/2 cups of coconut milk or cream, 1/4 teaspoon of salt, and 1/4 cup of sugar. Mix well.

Add the soaked sticky rice to the mixture and stir to combine, allowing the rice to soak up the coconut sauce for a few minutes without cooking it completely.

Turn off the stove and let the rice cool down.

Slice the Asian bananas in half and flatten them slightly.

Wipe the wet banana leaves with a paper towel.

Place a piece of banana leaf down, add a spoonful of the sticky rice mixture, and spread it out.

Place a piece of flattened banana on top of the rice.

Add a bit more rice on top to cover the banana.

Roll the banana and rice mixture up in the banana leaf until you can't roll anymore.

Secure the ends with toothpicks, poking through the rice to hold it together.

Repeat the rolling and securing process for all the banana sticky rice wraps.

Place the wrapped banana sticky rice on the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens