Print this page

Close this window

Sweet Banana Rice Thai Tamales

4 Servings

Ingredients:

1-2/3 cups glutinous rice
9 pieces banana leaves, each 7-inch by 9-inch rectangles
4 small firm but ripe bananas, peeled and halved lengthwise
1 cup coconut cream
1/2 cup sugar
1/2 tsp. salt
1/3 canned drained black beans
1/4 cup chopped macadamia nutsor walnuts
1/2 cup drained and sliced canned jackfruit

Cooking:

1. Soak rice in water to cover for at least 2 hours or overnight. Steam rice.

2. Cut one of the banana leaves into strips to make 1/4-inch ties.

3. For coconut cream, open a can of unsweetened coconut milk ( do not shake it first) and spoon the thick cream off the top. In a 2-quart saucepan, combine coconut cream, sugar, and salt; bring to a boil. Remove from heat and add rice; mix thoroughly. Add black beans and nuts. Let stand for 15 minutes.

4. On each piece of banana leaf, place 1/3 cup rice mixture with 1/2 banana and a slice of jackfruit; wrap and secure with banana leaf ties. Place packets in a heatproof dish.

5. Prepare a wok for steaming. Cover and steam over medium-high heat until heated through, 6 to 8 minutes.

Recipe adapted from Asian Favorites by Martin Yan (Ten Speed Press)
Copyright Yan Can Cook. Inc. 2006