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Wash the sticky rice thoroughly under running water until the water runs clear.

Soak the washed sticky rice in water for a minimum of 4 hours, or preferably overnight.

Completely drain the soaked rice.

In a bowl, combine the drained sticky rice with 200 ml coconut milk, 2 tablespoons of sugar, and 1/2 teaspoon of salt.

Add 1 teaspoon of pandan paste to the rice mixture.

Mix all the ingredients together very well until evenly combined.

Steam the pandan sticky rice mixture for 20 minutes.

Once steamed, fluff the rice with a fork.

Peel the ripe bananas.

Cut each banana in half lengthwise.

Lay out a piece of plastic wrap or a banana leaf on a flat surface.

Spread a thin, even layer of the prepared pandan sticky rice onto the plastic wrap or banana leaf.

Place one half of a banana on top of the sticky rice layer.

Carefully fold the sticky rice over the banana, encasing it completely and shaping it into a log.

Roll the entire assembly tightly in the plastic wrap or banana leaf to form a compact log.

Repeat this process for all remaining banana pieces.

Grill the sticky rice banana logs over charcoal (or on a grill pan). Turn them frequently until they are crispy and slightly charred on all sides.

In a pot, combine 1/4 cup of tapioca pearls with 1 cup of water.

Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the tapioca pearls become translucent.

Add 200 ml coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt to the pot with the tapioca pearls.

Stir well and continue to simmer for another 5 minutes, or until the sauce slightly thickens.

Using scissors, cut the grilled sticky rice banana logs into bite-sized pieces.

Place the cut pieces into a serving cup.

Pour the warm coconut tapioca sauce generously over the sticky rice.

Garnish with roasted peanuts before serving.


Wash the sticky rice thoroughly under running water until the water runs clear.

Soak the washed sticky rice in water for a minimum of 4 hours, or preferably overnight.

Completely drain the soaked rice.

In a bowl, combine the drained sticky rice with 200 ml coconut milk, 2 tablespoons of sugar, and 1/2 teaspoon of salt.

Add 1 teaspoon of pandan paste to the rice mixture.

Mix all the ingredients together very well until evenly combined.

Steam the pandan sticky rice mixture for 20 minutes.

Once steamed, fluff the rice with a fork.

Peel the ripe bananas.

Cut each banana in half lengthwise.

Lay out a piece of plastic wrap or a banana leaf on a flat surface.

Spread a thin, even layer of the prepared pandan sticky rice onto the plastic wrap or banana leaf.

Place one half of a banana on top of the sticky rice layer.

Carefully fold the sticky rice over the banana, encasing it completely and shaping it into a log.

Roll the entire assembly tightly in the plastic wrap or banana leaf to form a compact log.

Repeat this process for all remaining banana pieces.

Grill the sticky rice banana logs over charcoal (or on a grill pan). Turn them frequently until they are crispy and slightly charred on all sides.

In a pot, combine 1/4 cup of tapioca pearls with 1 cup of water.

Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the tapioca pearls become translucent.

Add 200 ml coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt to the pot with the tapioca pearls.

Stir well and continue to simmer for another 5 minutes, or until the sauce slightly thickens.

Using scissors, cut the grilled sticky rice banana logs into bite-sized pieces.

Place the cut pieces into a serving cup.

Pour the warm coconut tapioca sauce generously over the sticky rice.

Garnish with roasted peanuts before serving.
