VIETNAMESE STICKY RICE BANANA LEAF RECIPES

Steps:

• To make the sticky rice: Place rice in a fine mesh strainer and rinse under running water for 1 minute. Transfer rice to a large bowl, cover completely with cold water, and let soak for 2 hours to overnight. Drain rice into a fine mesh strainer.
• Place coconut milk, 1 cup water, palm sugar, and salt in a large pot or dutch oven and bring to a boil over medium heat. Add in strained rice and stir. Cover pot, reduce heat to low, and cook until rice is tender throughout. Remove from heat.
• To make the tapioca pearls: Place tapioca pearls in a small bowl with 1/2 cup water and let sit for 15 minutes. Drain tapioca into a fine mesh strainer and rinse until cold water.
• Place coconut milk, water, and sugar in a small saucepan and bring to a boil over medium heat. Reduce heat to low, add in strained tapioca pearls, and cook until transparent and tender, about 2 minutes. Remove from heat and add additional sugar and salt to taste. Set aside.
• Cut off a piece of banana leaf approximately 12-inches square. Using a rubber spatula, spread about 1/3 cup of the sticky rice out in an even layer on the banana leaf. Place banana half in center of sticky rice. Fold banana leaf over to encase banana completely in rice. Roll banana leaf closed, fold ends over, and tie each end closed with a thin strip of banana leaf. Repeat with remaining rice, bananas, and banana leaves.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place banana leaf wraps on grill and cook until banana leaves have browned and charred, 7-10 minutes per side. Remove from grill and let cool for a couple minutes. Open banana leaf, spoon on tapioca pearls, and serve immediately.

Steps:

• Unless you've managed to find rinse-free sticky rice (I never have), you'll need to rinse and soak the rice beforehand. Start with the uncooked rice in a large bowl, and add several cups (no need to measure) of cold water. Shake and stir the rice around with your hands; you'll see the water turn white. Drain the water from the rice, and keep repeating this step until the water stops turning completely white. Finally, add water to the bowl to cover the rice and let it soak for at least 6 hours (overnight is best).
• If you have a rice cooker, use it to prepare the rice. If not, add the rice and 1 cup of water to a medium pot. Bring the water to a boil, then cover the pot and turn the heat down to medium-low. Let the rice cooked undisturbed for 20 minutes, then check to see if it is done. Cook longer if needed. When the rice is ready, set it aside to cool.
• In a large pot, combine the coconut milk (make sure to shake the can well before opening) and sugar. Mix over medium-high heat until the sugar is dissolved and the sauce is combined and creamy.
• Add the cooled rice into the pot with the coconut milk mixture. Stir to combine, and continue to cook over medium-high heat until the mixture is the consistency of thick porridge. Remove from heat. You could serve this mixture by itself or with some mango as a dessert rather than continuing with the recipe -- we eat it this way from time to time.
• Peel the plantain and slice it into 8-10 rectangular pieces.
• Rinse the banana leaves and cut them down to around the size of a standard sheet of paper (8.5 in x 11 in).
• To make the khao dome, lay out a single banana leaf (sideways, or wider than it is tall). Plop a small dollop of the rice mixture in the center, then lay a slice of plantain on it, and add another dollop of rice on top of the plantain. Wet your fingers and use your hands to form the rice and plantain into a rectangle (taller than wide, opposite of the banana leaf). Now fold one side of the leaf over the rice, then fold the other side of the leaf back over the rice. Continue to wrap the leaf around the rice until you run out of leaf. Fold the top of the leaf down and the bottom of the leaf up; now you should have a nice little leaf package. You could tie it closed with some string, but I don't think it's necessary.
• You'll need a steaming basket for this step. You can easily pick one up at a local asian market for a few dollars; I think it's a great investment! Stack the khao dome in the steam basket and cover. Fit the basket over a large pot with 2-3 inches of water in it, and heat the water to boiling over high heat. Steam the khao dome for 40 minutes and then remove them from the basket to cool.
• Enjoy! These are great for on-the-go snacking, just peel the banana leaf back and use it to hold the rice.