Rice and Vegetable-stuffed Banana Leaves
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 12 min.
Ready in
Ingredients
for
4
- Ingredients
- ½ cup Basmati rice
- 1 ½ cups water
- 1 whole Banana leaf (8 pieces each approx. 8 by 10-inches)
- 1 pc fresh ginger peeled and finely chopped (about 1 1/2-inches)
- 1 clove garlic cloves (peeled and finely chopped)
- ¼ cup Bean sprout
- 1 bunch scallions (washed and sliced into rings)
- 1 red Bell pepper (washed; seeded and finely chopped)
- 2 Tbsps Oil
- ½ cup fresh Mangoes (finely chopped)
- ¼ cup unsalted Peanuts (coarsely chopped)
- 4 sprigs fresh cilantro (washed and finely chopped)
- ½ cup sweet Chili flakes (divided)
- wooden Toothpick (soaked in cold water for 30 minutes or more)
- Oil (for brushing)
Preparation steps
1.
Rinse rice in a colander under cold running water. Bring 1 1/2 cups water to a boil and add rice. Cover and cook on low heat for about 15 to 20 minutes, or until the water is absorbed and the rice is light and fluffy.
2.
Using scissors, cut the banana leaves into 8 pieces and blanch in boiling water for about 45 seconds; plunge into ice cold water to stop the cooking process. This makes the leaves soft and pliable.
3.
Heat 2 tablespoons oil in a wok or skillet. Add the ginger and garlic; stir-fry for 1 to 2 minutes until fragrant. Add the bean sprouts, green onion, and peppers; stir-fry for 2 to 3 minutes, stirring constantly.
4.
Add the the stir-fried mixture to the rice along with the chopped mango, peanuts, and cilantro. Drizzle sweet chili pepper sauce to taste into the rice mixture, reserving the remaining sauce for dipping.
5.
Lay a piece of banana leaf on a cutting board or mat dark side down. Place a scoop of prepared rice and vegetable mixture in the center of the leaf and fold over the sides. Fold over the top and bottom ends of the banana leaf to enclose the rice mixture. Secure each end with prepared wooden toothpicks. Repeat the process for remaining 7 pieces.
6.
When ready to cook, prepare the grill for direct grilling. Preheat grill to high heat.
7.
Brush each banana leaf packet with oil and place on the hot grill grate and grill until the banana leaves are browned and the rice mixture is heated through, 3 to 6 minutes per side. Transfer to a serving platter. Remove toothpicks, slice and serve with sweet chili pepper dipping sauce.
