Banana sticky rice w/cinnamon coconut sauce Recipe

Banana sticky rice w/cinnamon coconut sauce

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Ingredients

Rice mixture 1 cup coconut milk 1 cup water 1 cup glutinous rice (uncooked) 1/2 cup brown sugar 1/2 cup white sugar 1 tsp. salt 2 bananas

Dipping sauce 1 cup coconut milk 1 tablespoon flour 2 tablespoons white sugar 1 tsp. cinnamon 1/2 tsp. vanilla extract dash of cayenne

Topping 1/2 cup shredded coconut 1/4 cup sliced almonds 1 tablespoon sesame seeds

How to make Banana sticky rice w/cinnamon coconut sauce


Begin by heating sugars, salt, 1 cup of coconut milk, 1 cup of water, and 1 cup of rice in a pot over medium heat. Stir rice while bringing to a full boil, then partially cover and cook for 20 minutes or until moisture is fully evaporated. Leave pot on the stove but turn off the burner. Give the rice a stir. Place the lid fully on the pot and allow the rice to self steam for 10 minutes. Remove lid and allow to cool to room temperature.

Take a piece of foil about 1 foot wide and place half the rice mixture onto it, creating a square about 1/2" thick. The rice should be the same length as your banana. Place banana at one end of rice and use the foil to roll the banana up until the sticky rice is fully wrapped around the banana. Seal both ends and place into a steamer. Repeat with remaining mixture and banana. Steam over medium heat for 20 minutes. Remove and allow to cool to room temperature. I placed mine into the freezer for about 30 minutes.

To create the dipping sauce, combine the remaining cup of coconut milk, flour, cinnamon, vanilla, cayenne and 2 tablespoons white sugar. Bring to a boil and stir until thickened, about 2 minutes. Remove from heat and allow to cool.

For the topping, place coconut, almonds, and sesame seeds on a rimmed baking sheet. Bake in a 350 oven for 7-10 minutes, or until mix becomes lightly browned.

I tried unwrapping one of the rice rolls and realized it probably wasn't going to work. It was very sticky and started to fall apart. I rolled it back up in the foil, then used a sharp knife to slice it into pieces. The foil gave it the stability it needed and cutting was much easier. Before serving, I sprinkled the tops with a bit of the topping. You can either drizzle the top with sauce or dip the roll into the sauce.

  • aberweger
    aberweger says

    i looove all of the ingredients.. and it looks soooo good!!!

  • williama9
    williama9 says

    Thank you, aberweger! I can hardly wait to make it again.

  • KamanKaman
    KamanKaman says

    Looks and sounds delicious. I bet its super fragrant and super yummy!

  • Panda5
    Panda5 says

    oOo so preety!

  • iconsam
    iconsam says

    Man, this looks so good. I used to have stuff like this in the Philippines all the time...

  • Agimolto
    Agimolto says

    I like the idea, sounds good...Sort of like a Banana/Coconut Maki Roll...LOL...Maybe omitting the coconut milk from the Sauce could be an idea since youve already got it in the rice...I think making a toffee/cinnamon Sauce could be the bomb...Any how very creative. P/s the rice you used is the Sticky glutinous thai sticky rice right?

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