sticky rice with taro, photo by PH Morton
Sticky Rice With Taro Recipe
This is a Vietnamese recipe and tasted like rice dessert familiar to Oriental palates.
500 g sticky rice (malagkit, glutinous or pudding rice)
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
200 g taro, diagonally sliced, cut into chips and boiled for 2 minutes, drained
1 ripe banana or plantain, sliced
Soaking the rice overnight in water would make the grains swell up quicker to cook.
Rinse and drain the soaked rice and cook with the warm water. Add a pinch of salt to boiling rice. Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.
Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.
Pour the coconut syrup mixture over the sticky rice and mix well.
Using another pan, boil the banana and taro, and when soft, drain and mash.
Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.
Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the mash banana and taro.
Repeat the same process with the remaining rice, banana and taro. Fold into parcels and steam for 35 minutes.
Tip: use strips of banana leaves, which by the way is so easy to pull apart, to tie in and secure the little parcels prior to steaming.