Grilled banana in sticky rice (chuoi nep nuong)

Instructions

1. Step 1

   Rinse 400 g glutinous rice well, then soak it in cold water for about six hours or overnight. Rice that has soaked long enough steams evenly into tender, chewy grains with no hard centers. It is ready when a grain crumbles easily when pinched between two fingers.

   Suggested time: about 360 minutes.

   Mark step 1 as done

2. Step 2

   Drain the rice, toss it with 3 g salt and steam it in a steamer basket over high heat for about 30 minutes, gently fluffing it once halfway through. Fluffing lets the steam reach every layer so all the rice cooks at the same time from top to bottom. It is done when the grains are translucent and chewy with no hard core when you taste one.

   Suggested time: about 30 minutes. High heat.

   Mark step 2 as done

3. Step 3

   Tip the hot rice into a bowl, pour over 150 g coconut milk with 30 g granulated sugar dissolved in it and mix gently, then cover and let it soak for about ten minutes. Hot rice absorbs the coconut milk quickly, so the grains turn glossy and rich and hold together well around the bananas. It is ready when the grains are shiny and smooth and press together into a compact ball.

   Mark step 3 as done

4. Step 4

   Peel 720 g ripe bananas; if they are large, press them gently to flatten them a little, then sprinkle them with a pinch of salt. Flattening helps the sticky rice wrap evenly around the banana and lets it heat through to the center quickly. They are ready when they are cleanly peeled, whole and a creamy yellow.

   Mark step 4 as done

5. Step 5

   Lay out a piece of plastic wrap or a banana leaf softened over a flame, spread a layer of sticky rice about one centimeter thick, set a banana in the middle and roll the rice around it to enclose it completely, then wrap it in two more layers of leaves and tie both ends. The thick layer of leaves keeps the rice from burning on the grill and adds a lovely leafy aroma. Each roll is ready when it is firm, the rice covers it completely and no banana shows at either end.

   Mark step 5 as done

6. Step 6

   Grill the rolls over glowing charcoal or in an oven at 200°C for about 20 to 25 minutes, turning them every few minutes. The heat crisps the sticky rice inside to a light golden color while the banana softens and turns very sweet. They are done when the outer leaves are evenly charred and smell of toasted rice.

   Bake at 200°C for about 20 to 25 minutes.

   Mark step 6 as done

7. Step 7

   Dissolve 10 g tapioca starch in a little water and add it to a saucepan with 300 g coconut milk, 50 g granulated sugar and a pinch salt, stirring over low heat until it simmers gently. The tapioca starch thickens the coconut milk so it clings to each slice. The sauce is ready when it is as thick as pouring cream, smooth, white and glossy.

   Low heat.

   Mark step 7 as done

8. Step 8

   Remove the outer leaves, cut the rolls into thick rounds and arrange them on a plate, then spoon the coconut sauce over and sprinkle with 40 g coarsely crushed roasted peanuts. Eaten warm, the rice is at its chewiest and the banana stays soft and sweet. The plate is ready when each cut slice shows golden banana surrounded by white sticky rice with a toasty golden edge.

   Mark step 8 as done