These caramelised sticky rice and banana parcels are the perfect way to end a Thai BBQ, and while it's not really authentic, you could, if you want, serve them with ice cream too or if you don't have any ice cream to hand then some more thick coconut cream drizzled over is good too. The parcels can be made up to a day in advance.
Grilled Sweet Sticky Rice And Banana Parcels
Serves: 6
Preparation time: 1 hour (plus 4-5 hours to soak rice)
Ready in: 20 minutes
Ingredients:
- 3 regular sized bananas
- 250g of white sticky rice (soaked in cold water for 4-5 hours)
- 250ml of coconut cream (ideally fresh but if using bought ‘coconut milk’ then this is the rich, thicker part)
- 2/3 cup white caster sugar
- 2/3 tsp sea salt
- 2 panandus leaves - optional, but desirable
- 1 packet of banana leaves
- Wooden toothpicks to pin
Method:
- First cook the sticky rice: Put the rice in a heatproof bowl and steam in a steamer over medium heat for about 30 minutes. Turn off the heat and leave the rice in the steamer with the lid on while you prepare the coconut milk.
- Now in a small pan gently warm the coconut milk adding the salt sugar and panadanus leaves. Stir until the sugar and salt are dissolved.
- Turn off the heat then pour the contents of the pan over the warm sticky rice. Use a spatula or spoon to mix the liquid into the rice.
- Cling film the bowl and set aside to allow the rice to absorb the coconut mixture, after 15 minutes remove the cling film, stir the rice again and take out and discard the pandanus leaves (if using).
- Now cut the banana leaves into pieces (the size of an A5 piece of paper) and wipe them with a clean wet cloth.
- Cut the bananas in half lengthways, and again in half. Making 4 pieces per banana.
- Now make a parcel by placing a piece of banana leaf shiny side down and putting a layer of rice about 1cm deep and about the size of one piece of banana in the middle of the leaf. Add two slices of banana and top with roughly the same amount of rice.
- Now fold the sides up and pin with a couple of tooth picks at each end, repeat this process to make 6 parcels. Set aside (or keep in the fridge if using the next day).
- To cook, grill the parcels on a BBQ or griddle pan on a low heat turning every 5 minutes for around 20 minutes, by which point they should be nicely caramelised and delicious!
Singha Beer has worked in partnership with Andy Oliver to bring a taste of Thailand to your home. Singha Beer is brewed using a blend of sweet, earthy and spicy flavours to perfectly complement Thai cuisine.