Chuối Nếp Nướng Lá Dứa (Grilled Banana with Pandan Sticky Rice)
Chuối Nếp Nướng Lá Dứa (Grilled Banana with Pandan Sticky Rice)
Ingredients
For the Pandan Coconut Sauce
- 2 cans coconut milk
- 3-4 pieces palm sugar
- 4-5 pandan leaves
- 1/4 cup small tapioca pearls
For the Pandan Sticky Rice and Bananas
- 2 cups sticky rice, raw, cooked according to package or specific instructions
- 1/4 teaspoon pandan extract
- 4 Thai bananas, or other firm, sweet bananas
- 1 tablespoon granulated sugar, as needed for bananas
For Garnish
- 1/4 cup peanuts, crushed
Instructions
- 1
Prepare the coconut milk mixture: Pour the 2 cans of coconut milk into a medium saucepan. Add the 3-4 pieces of palm sugar and the 4-5 pandan leaves to the pot.
⏱️ 2 min
- 2
Steep the pandan: Place the saucepan on a stove over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the pandan leaves to steep in the coconut milk for about 30 minutes, infusing their flavor. Stir occasionally to dissolve the palm sugar.
⏱️ 30 min
- 3
Boil tapioca pearls: While the pandan is steeping, in a separate small pot, bring water to a boil. Add the 1/4 cup of small tapioca pearls and cook according to their package instructions until they become translucent. Once cooked, drain them and rinse with cold water to prevent sticking.
⏱️ 10 min
- 4
Process the coconut sauce: After 30 minutes, remove the pandan leaves from the coconut milk mixture in the saucepan. Pour approximately half of this coconut milk mixture into a separate bowl and set aside. Add the drained, boiled tapioca pearls to the remaining half of the coconut milk mixture in the saucepan. Keep this warm over very low heat.
⏱️ 3 min
- 5
Flavor the sticky rice: Add a dash (a few drops) of the 1/4 teaspoon of pandan extract into the reserved coconut milk (from step 4) and mix well. Place the cooked sticky rice in a large bowl. Pour the pandan-infused reserved coconut milk over the sticky rice. Using your hands (or a spoon), mix and knead the sticky rice thoroughly until the liquid is fully absorbed and the rice is evenly colored and sticky.
⏱️ 5 min
- 6
Prepare and wrap the bananas: Peel the Thai bananas. Sprinkle a small amount of granulated sugar evenly over each banana. Take a portion of the prepared pandan sticky rice mixture and flatten it into a rectangle on a clean surface or a piece of plastic wrap. Place one sugared banana in the center of the sticky rice. Carefully wrap the sticky rice around the banana, ensuring it is completely enclosed and forms a neat log shape.
⏱️ 10 min
- 7
Shape and grill: Place each rice-wrapped banana onto a piece of plastic wrap. Use the plastic wrap to tightly roll and shape the banana log, ensuring it is compact and holds its form. Remove the shaped banana log from the plastic wrap. Preheat a grill pan over medium heat, or preheat your air fryer to 375°F (190°C). Grill the banana logs on the grill pan (or air fry) for about 10-15 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides.
⏱️ 15 min•🌡️ 375
- 8
Plate and garnish: Once grilled and browned, carefully slice each banana log into 1-inch thick serving pieces. Arrange the slices on individual plates or a serving platter. Pour the warm coconut milk mixture (containing the tapioca pearls from step 4) generously over the grilled banana slices. Finally, garnish with the crushed peanuts.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chuối Nếp Nướng Lá Dứa (Grilled Banana with Pandan Sticky Rice)
For the Pandan Coconut Sauce
- 2 cans coconut milk
- 3-4 pieces palm sugar
- 4-5 pandan leaves
- 1/4 cup small tapioca pearls
For the Pandan Sticky Rice and Bananas
- 2 cups sticky rice, raw, cooked according to package or specific instructions
- 1/4 teaspoon pandan extract
- 4 Thai bananas, or other firm, sweet bananas
- 1 tablespoon granulated sugar, as needed for bananas
For Garnish
- 1/4 cup peanuts, crushed
Instructions
- 1
Prepare the coconut milk mixture: Pour the 2 cans of coconut milk into a medium saucepan. Add the 3-4 pieces of palm sugar and the 4-5 pandan leaves to the pot.
⏱️ 2 min - 2
Steep the pandan: Place the saucepan on a stove over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the pandan leaves to steep in the coconut milk for about 30 minutes, infusing their flavor. Stir occasionally to dissolve the palm sugar.
⏱️ 30 min - 3
Boil tapioca pearls: While the pandan is steeping, in a separate small pot, bring water to a boil. Add the 1/4 cup of small tapioca pearls and cook according to their package instructions until they become translucent. Once cooked, drain them and rinse with cold water to prevent sticking.
⏱️ 10 min - 4
Process the coconut sauce: After 30 minutes, remove the pandan leaves from the coconut milk mixture in the saucepan. Pour approximately half of this coconut milk mixture into a separate bowl and set aside. Add the drained, boiled tapioca pearls to the remaining half of the coconut milk mixture in the saucepan. Keep this warm over very low heat.
⏱️ 3 min - 5
Flavor the sticky rice: Add a dash (a few drops) of the 1/4 teaspoon of pandan extract into the reserved coconut milk (from step 4) and mix well. Place the cooked sticky rice in a large bowl. Pour the pandan-infused reserved coconut milk over the sticky rice. Using your hands (or a spoon), mix and knead the sticky rice thoroughly until the liquid is fully absorbed and the rice is evenly colored and sticky.
⏱️ 5 min - 6
Prepare and wrap the bananas: Peel the Thai bananas. Sprinkle a small amount of granulated sugar evenly over each banana. Take a portion of the prepared pandan sticky rice mixture and flatten it into a rectangle on a clean surface or a piece of plastic wrap. Place one sugared banana in the center of the sticky rice. Carefully wrap the sticky rice around the banana, ensuring it is completely enclosed and forms a neat log shape.
⏱️ 10 min - 7
Shape and grill: Place each rice-wrapped banana onto a piece of plastic wrap. Use the plastic wrap to tightly roll and shape the banana log, ensuring it is compact and holds its form. Remove the shaped banana log from the plastic wrap. Preheat a grill pan over medium heat, or preheat your air fryer to 375°F (190°C). Grill the banana logs on the grill pan (or air fry) for about 10-15 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides.
⏱️ 15 min•🌡️ 375 - 8
Plate and garnish: Once grilled and browned, carefully slice each banana log into 1-inch thick serving pieces. Arrange the slices on individual plates or a serving platter. Pour the warm coconut milk mixture (containing the tapioca pearls from step 4) generously over the grilled banana slices. Finally, garnish with the crushed peanuts.
⏱️ 5 min