Nutritional Info

Nutrition Facts

Serving Size 1 (47g)

Calories 159
Calories from Fat 22 (14%)
Amount Per Serving %DIV
Total Fat 2.4g 4%
Saturated Fat 1.4g 7%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 5.5mg 2%
Sodium 3.2mg 0%
Potassium 98.7mg 2%
Total Carbohydrate 30.6g 10%
Dietary Fiber 0.9g 4%
Sugars 0g
Protein 2.7g 5%

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Recipe Description
Individually wrapped sweet rice packages make a fun and elegant presentation at dinner parties. Even better, the banana leaves encase sweet coconut rice that is wonderfully aromatic and pleasing to the palate.
Prep time
1 hr 30 min
Cook time
45 min
Ready In
2 hr 15 min

Ingredients

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Serves To:USMetric
1 Teaspoon(t)  lemon juice
3 Tablespoon(T)  coconut milk, extra
8 Ounce(oz)  chicken, minced
2 Teaspoon(t)  cumin, ground
1/2 Teaspoon(t)  turmeric
2 Teaspoon(t)  coriander, ground
1 Teaspoon(t)  dried shrimp paste
6   curry leaves
3 Clove(clv)  garlic, crushed
2 Tablespoon(T)  oil
3/4 Cup(c)  coconut milk
2 Cup(c)  glutinous rice
3   young banana leaves

Preparation

With a sharp knife, cut away the central ribs of the banana leaves. The leaves will split into large pieces. Cut into pieces about 6 inches square. Blanch in boiling water briefly to soften them, then spread out on a tea towel and cover. Wash the rice, drain and put in a large heavy based pan with 1 3/4 cups of water. Bring slowly to a boil, reduce the heat to very low, cover tightly and cook for 15 minutes. Put the coconut milk and 1/4 cup of water in a small pan and heat without boiling. Stir through the rice with a fork. Transfer to a bowl and set aside to cool. For the chicken filling, heat the oil in a large heavy based frying pan, add the garlic and curry leaves and stir for 1 minute over medium heat. Add the shrimp paste, coriander, cumin and turmeric and cook for another minute. Add the chicken. Cook and break up with a fork for 3 to 4 minutes, or until the chicken changes color. Add the extra coconut milk and continue to cook over low heat for 5 minutes, or until absorbed. Remove the curry leaves. Add the lemon juice and salt and pepper, to taste. Cool. Place 1 heaped tablespoon of rice in the center of each piece of banana leaf and flatten to a 1 1/2 inch square. Top with a heaped teaspoon of filling. Roll the leaf into a parcel and place, seam side down, in a steamer lined with leftover banana leaf scraps. Steam, in batches, for 15 minutes. Serve at room temperature with chopsticks or small forks.

Additional notes

Note: Banana leaves are used throughout Asia to wrap foods for steaming or baking. They keep the food moist and impart a mild flavor. They can be bought at Asian food stores if you don't have access to fresh leaves from a plant.

Tip: This can be made in advance and refrigerated for up to 2 days.

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