Myanmar Food
Wrapped Bananas (Kyauknyintok)
Ingredients
- 1 ½ cups raw glutinous rice
- 1 large or 1 ½ pounds grated coconut
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 15 banana leaves, about 6 square inch each
- 4-8 ripe bananas
- 2 tablespoons sesame seeds
How to cook
Wash and soak glutinous rice in water overnight.
Continue on following day: keeping 1/2 grated
coconut aside, extract coconut cream from the other
1/2 as given on page 45. Keep pure cream separately
from milk. Dissolve sugar and 1/2 the salt in
diluted coconut milk. Drain rice and soak it in
this.
Heat banana leaves to make them pliable. After
cutting into squares keep small bits of leaf to
reinforce inside. OR prepare foil in squares. Peel
bananas and cut and slice to get short finger-size
pieces. On each leaf or piece of foil, spoon 2
teaspoons rice, together with coconut milk that
comes with it. Lay a piece of banana on this with 1
tablespoon of pure coconut cream.
Cover with another 2 teaspoons of rice and
coconut milk. Wrap into a neat oblong package. Stack
oblongs in a steamer. Cover and steam 45 minutes if
banana leaves are used and 1 hour if foil is used.
Top packet should be opened carefully. The rice
should be done (no hardcore) and just cling together
without being gooey; though Burmese prefer it cooked
longer and sticky. Heat sesame seeds in dry pan till
fragrant and brush or pound them slightly. Mix 1/4
teaspoon salt in rest of grated coconut. Just before
serving, unwrap each packet. Lay on a plate.
Sprinkle with grated coconut and sesame seeds.
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