Chuối Nếp Nướng
Chuối Nếp Nướng
Ingredients
For the Pandan Sticky Rice
- 300 g sticky rice
- 1 teaspoon pandan paste
- 200 ml coconut milk
- 2 tablespoons sugar
- 1/2 teaspoon salt
For the Bananas
- 3 ripe bananas
For the Coconut Tapioca Sauce
- 1/4 cup tapioca pearls
- 1 cup water
- 200 ml coconut milk
- 2 tablespoons sugar
- 1/4 teaspoon salt
For Garnish
- as needed roasted peanuts
Instructions
- 1
Wash the sticky rice thoroughly under running water until the water runs clear.
⏱️ 5 min
- 2
Soak the washed sticky rice in water for a minimum of 4 hours, or preferably overnight.
⏱️ 240 min
- 3
Completely drain the soaked rice.
⏱️ 2 min
- 4
In a bowl, combine the drained sticky rice with 200 ml coconut milk, 2 tablespoons of sugar, and 1/2 teaspoon of salt.
⏱️ 3 min
- 5
Add 1 teaspoon of pandan paste to the rice mixture.
⏱️ 1 min
- 6
Mix all the ingredients together very well until evenly combined.
⏱️ 2 min
- 7
Steam the pandan sticky rice mixture for 20 minutes.
⏱️ 20 min
- 8
Once steamed, fluff the rice with a fork.
⏱️ 1 min
- 9
Peel the ripe bananas.
⏱️ 1 min
- 10
Cut each banana in half lengthwise.
⏱️ 2 min
- 11
Lay out a piece of plastic wrap or a banana leaf on a flat surface.
⏱️ 1 min
- 12
Spread a thin, even layer of the prepared pandan sticky rice onto the plastic wrap or banana leaf.
⏱️ 2 min
- 13
Place one half of a banana on top of the sticky rice layer.
⏱️ 1 min
- 14
Carefully fold the sticky rice over the banana, encasing it completely and shaping it into a log.
⏱️ 2 min
- 15
Roll the entire assembly tightly in the plastic wrap or banana leaf to form a compact log.
⏱️ 1 min
- 16
Repeat this process for all remaining banana pieces.
⏱️ 5 min
- 17
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.
⏱️ 15 min
- 18
In a pot, combine 1/4 cup of tapioca pearls with 1 cup of water.
⏱️ 1 min
- 19
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the tapioca pearls become translucent.
⏱️ 10 min
- 20
Add 200 ml coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt to the pot with the tapioca pearls.
⏱️ 2 min
- 21
Stir well and continue to simmer for another 5 minutes, or until the sauce slightly thickens.
⏱️ 5 min
- 22
Using scissors, cut the grilled sticky rice banana logs into bite-sized pieces.
⏱️ 2 min
- 23
Place the cut pieces into a serving cup.
⏱️ 1 min
- 24
Pour the warm coconut tapioca sauce generously over the sticky rice.
⏱️ 1 min
- 25
Garnish with roasted peanuts before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chuối Nếp Nướng
For the Pandan Sticky Rice
- 300 g sticky rice
- 1 teaspoon pandan paste
- 200 ml coconut milk
- 2 tablespoons sugar
- 1/2 teaspoon salt
For the Bananas
- 3 ripe bananas
For the Coconut Tapioca Sauce
- 1/4 cup tapioca pearls
- 1 cup water
- 200 ml coconut milk
- 2 tablespoons sugar
- 1/4 teaspoon salt
For Garnish
- as needed roasted peanuts
Instructions
- 1
Wash the sticky rice thoroughly under running water until the water runs clear.
⏱️ 5 min - 2
Soak the washed sticky rice in water for a minimum of 4 hours, or preferably overnight.
⏱️ 240 min - 3
Completely drain the soaked rice.
⏱️ 2 min - 4
In a bowl, combine the drained sticky rice with 200 ml coconut milk, 2 tablespoons of sugar, and 1/2 teaspoon of salt.
⏱️ 3 min - 5
Add 1 teaspoon of pandan paste to the rice mixture.
⏱️ 1 min - 6
Mix all the ingredients together very well until evenly combined.
⏱️ 2 min - 7
Steam the pandan sticky rice mixture for 20 minutes.
⏱️ 20 min - 8
Once steamed, fluff the rice with a fork.
⏱️ 1 min - 9
Peel the ripe bananas.
⏱️ 1 min - 10
Cut each banana in half lengthwise.
⏱️ 2 min - 11
Lay out a piece of plastic wrap or a banana leaf on a flat surface.
⏱️ 1 min - 12
Spread a thin, even layer of the prepared pandan sticky rice onto the plastic wrap or banana leaf.
⏱️ 2 min - 13
Place one half of a banana on top of the sticky rice layer.
⏱️ 1 min - 14
Carefully fold the sticky rice over the banana, encasing it completely and shaping it into a log.
⏱️ 2 min - 15
Roll the entire assembly tightly in the plastic wrap or banana leaf to form a compact log.
⏱️ 1 min - 16
Repeat this process for all remaining banana pieces.
⏱️ 5 min - 17
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.
⏱️ 15 min - 18
In a pot, combine 1/4 cup of tapioca pearls with 1 cup of water.
⏱️ 1 min - 19
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the tapioca pearls become translucent.
⏱️ 10 min - 20
Add 200 ml coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt to the pot with the tapioca pearls.
⏱️ 2 min - 21
Stir well and continue to simmer for another 5 minutes, or until the sauce slightly thickens.
⏱️ 5 min - 22
Using scissors, cut the grilled sticky rice banana logs into bite-sized pieces.
⏱️ 2 min - 23
Place the cut pieces into a serving cup.
⏱️ 1 min - 24
Pour the warm coconut tapioca sauce generously over the sticky rice.
⏱️ 1 min - 25
Garnish with roasted peanuts before serving.
⏱️ 1 min