RICE WRAPPED IN BANANA LEAVES RECIPES

Name: Steamed Sticky Rice and Pork Wrapped in Banana Leaves
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 and 1/2 cups sticky (glutinous) rice (cooked with the minimal amount of water); 2 tablespoons cooking oil; 200 to 300 grams cooked pork belly (cut into half-inch cubes); 4 cloves garlic (minced); 3 shallots (or 1 to 2 onions, finely sliced); 1 half-inch piece ginger (grated); 1 star anise; 4 to 6 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons tamarind paste ((or use tamarind juice)); 2 tablespoons palm sugar ((brown sugar may be substituted)); 10 shiitake mushrooms (stems discarded and caps thinly sliced); banana leaf (trimmed, wilted and cut into 10-inch squares)

STEAMED STICKY RICE AND PORK WRAPPED IN BANANA LEAVES

Steamed Sticky Rice and Pork Wrapped in Banana Leaves image

Provided by Connie Veneracion

Total Time 80 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 and 1/2 cups sticky (glutinous) rice (cooked with the minimal amount of water)
2 tablespoons cooking oil
200 to 300 grams cooked pork belly (cut into half-inch cubes)
4 cloves garlic (minced)
3 shallots (or 1 to 2 onions, finely sliced)
1 half-inch piece ginger (grated)
1 star anise
4 to 6 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons tamarind paste ((or use tamarind juice))
2 tablespoons palm sugar ((brown sugar may be substituted))
10 shiitake mushrooms (stems discarded and caps thinly sliced)
banana leaf (trimmed, wilted and cut into 10-inch squares)

Steps:

Heat the cooking oil in a wok or frying pan. Add the pork and cook until the edges start to brown. Add the garlic, ginger, star anise and shallots. Continue cooking until fragrant, about a minute.
Pour in the soy sauce, oyster sauce and tamarind paste (or juice). Stir in the palm sugar. Stir fry for about a minute.
Add the sliced mushrooms. Stir fry for another minute. Taste and adjust the seasonings, if needed.
Divide the rice and filling into four portions (don’t forget to discard the star anise in the filling!).
Place two pieces of banana leaf one on top of the other, shiny sides up.
Spread one portion of rice on a piece of on the banana leaf. Top with a portion of the filling. Wrap securely. Take another piece of banana leaf and wrap again. Tie up the parcel. Repeat with the remaining three portions of rice and pork.
Place the parcels in steamer baskets. Steam for 40 minutes.
To serve: Unwrap, sprinkle with crisp onion slices and sliced shallots.

RICE IN BANANA LEAVES (LONTONG) | GLOBAL TABLE ADVENTURE

Rice in Banana Leaves (Lontong) | Global Table Adventure image

Lontong represents everything I love about food around the world. While we share similar staples – rice, potato, pasta, beans – it is the seasoning and the preparation which gives each country a unique spin. In the case of lontong, banana leaves infuse long grain rice with an earthy, grassy flavor. The result is mild “other-worldliness” – and insane, instantaneous addiction. I totally get why lontong is adored throughout Indonesia. Serve at room temperature or chilled.

Provided by Sasha Martin

Prep Time 30 minutes

Cook Time 2 hours

Yield 4-6 people

Number Of Ingredients 7

Ingredients

2 cups white rice ((long-grain))
2 cups water
2 cups coconut milk ((or 2 cups water))
banana leaves
salt
pepper
toothpicks

Steps:

Add rice, water, salt, and pepper to a pot and bring to a boil. Reduce heat, cover and simmer for about 15 minutes. Remove from heat, uncover and let cool slightly.
Roll banana leaves around a tube (an empty paper towel roll works perfectly) and secure end with a toothpick. Make them no taller than your pot. You can adjust the height by leaving more – or less – hanging off the end of the tube.
NOTE: There are two edges to a banana leaf – a tough edge with a light colored band and a soft end. You need to fold the soft end, so leave that hanging off the roll.
Next, stuff banana leaves with rice mixture, tamping it in to make a nice firm roll.
Steam, with toothpick end down, in a tall pot for about 2 hours. The banana leaves will turn a brownish green.
Let cool and unwrap. Slice into discs and serve at room temperature or cold.

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