Grilled Sticky Rice with Taro Paste and Banana Filling · PrimedTable
Thai🍚 Starches
Grilled Sticky Rice with Taro Paste and Banana Filling
⏱ 90 min🍽 Serves 32
A Thai-style grilled sticky rice cake wrapped in banana leaves with homemade taro paste and ripe banana filling. Sweet, fragrant, and mellow in flavor. Can be prepared ahead and refrigerated, then grilled when needed. Simple to make and suitable for home cooking or selling.
ripe bananachoose banana that is ripe but not overripe1 bunch
banana leaves
approximately 15 cm wide, medium length
~4-6 leavesest.
Steps
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1
Soak glutinous rice in water for 3 to 8 hours depending on the type—new rice for 3-4 hours, older rice or mid-season rice for 6-8 hours or overnight.
2
Rinse the soaked rice 1-2 times until the water runs clear, then drain well.
3
Steam the rice in a steamer or sticky rice cooker for about 20 minutes until fully cooked, ensuring the water level in the steamer is moderate—not too much.
4
Prepare the coconut milk syrup by combining 600 ml coconut milk with 350 g white sugar and 2 teaspoons of salt. Heat over medium heat just until the sugar and salt dissolve—no need to boil.
5
Transfer the hot steamed rice to a large bowl and pour the coconut milk syrup over it while hot. Mix gently with a spatula in one direction so the rice grains absorb the coconut milk evenly without clumping.
6
Cover and let rest for 10 minutes so the rice fully absorbs the coconut milk and becomes tender. After 10 minutes, flip and stir once more, cover again, and let rest another 10 minutes.
7
Peel and wash the taro, cut into pieces, and steam in a steamer for about 15 minutes until fully cooked and soft.
8
While the taro is still hot, place it in a bowl and mash it until smooth—adjust the texture to your preference.
9
Make the taro filling by placing the mashed taro in a non-stick pan with 300 ml coconut milk, 250 g white sugar, and 1 teaspoon of salt. Stir continuously over medium-low heat until the mixture becomes dry and doesn't stick to the bottom. Add more coconut milk if needed.
10
Once the taro filling is done, turn off the heat and let it cool. Peel the banana and prepare it for use.
11
Wipe the banana leaves clean with a damp cloth on both sides. Prepare leaves approximately 15 cm wide and of medium length.
12
Roll the banana leaf into a cone shape. Add about half the sticky rice, then roughly 1 teaspoon of taro filling, a piece of banana, and finally top with the remaining sticky rice. Don't overfill.
13
Fold the banana leaf to wrap the rice—fold the right side first, then the left, and finally fold down the bottom to create a square package. Secure with a toothpick or skewer.
14
Grill the wrapped packages over low heat until the banana leaves are charred and fragrant. If not grilling immediately, refrigerate and take out to grill when ready to eat.
15
Once grilled, unwrap and check that the taro and banana fillings are distinct and intact, then serve and enjoy.
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