- 500 gglutinous rice, soaked in water overnight
- 400 mlcoconut milk
- ½ tspsea salt
- 200 gcaster (super fine) sugar
- 1 tbspvegetable oil
- 4 largebanana leaves, cut into 20 cm x 30 cm rectangles
- 4 ripebananas, peeled, halved lengthways, then crossways
- Strain the rice and place it in a hot wok or saucepan. Stir in the coconut milk, salt and sugar. Bring to a simmer and cook for 4-6 minutes, or until the coconut milk has been absorbed and the rice is thick and sticky. Stir in the oil, then transfer the mixture to a tray and cool for 5-10 minutes.
- Soften the banana leaves, either over a gas fire, in a hot frying pan, or by steaming or microwaving them for a few minutes. Lay a banana leaf on the bench. Place 1 heaped tbsp of the cooled rice in the centre of the leaf. Next add a single piece of banana, followed by another tbsp of rice on top of the banana – the banana should be sandwiched between the rice. Now fold the sides of the leaves over, as you would a parcel.
- Repeat with the remaining banana leaves, rice and banana. If you have softened the leaves properly, you won’t need to use anything extra to secure the parcels.
- Half-fill a large steamer, wok or saucepan with water and bring to a rapid boil over high heat. Place the parcels in your steamer basket, seam side down, and set it over the pan of water. Steam for 30 minutes.
- Enjoy the sticky rice cakes hot.
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