Glutinous Rice & Bananas
Submitted by smpurc
Sticky rice steamed in foil with sweet bananas and red adzuki beans in coconut milk. A traditional Southeast Asian sweet snack.
YIELD
20 servingsPREP
1 hrsCOOK
1 hrsREADY
1Sticky, sweet, and wrapped like little presents.
Glutinous rice cooks in rich coconut milk until every grain is infused with sweetness, then gets bundled in foil with banana quarters and earthy adzuki beans.
Steam them up and serve warm or at room temperature.
These portable treats are perfect for picnics, lunchboxes, or anytime you crave something sweet and satisfying.
Kitchen Tips
- Soak the rice at least 6 hours or overnight for the proper sticky texture
- Stir constantly when cooking in coconut milk to prevent scorching
- Seal the foil packets tightly so no steam escapes during cooking
Ingredients
Directions
Wash the rice.
Cover with 10 cups water and soak for at least 6 hours or overnight.
Drain Simmer adzuki beans in 3 cups water over medium heat for 40 minutes.
Cook until they are tender but not mushy.
Put coconut milk in a large pot.
Add salt and sugar and bring to a boil over medium heat.
Add the rice and cook, stirring constantly, until all the milk has been absorbed.
Cut bananas in half lengthwise then cut in half crosswise.
Put 2 tablespoons rice in the middle of each piece of foil.
Flatten and place a banana quarter on top.
Arrange adzuki beans around the edges.
Cover with another 2 tablespoons rice.
Flatten to cover the banana. Bring two long sides of the foil up to meet above the rice.
Fold twice and press down on the rice.
Steam over medium heat for 20 to 25 minutes.
Serve warm or at room temperature still in wrapper.
Comments
