Monday, March 30, 2009

The Art of Making Khao Dom Ga Ti - Sticky Rice in Coconut Wrapped in Banana Leaves

Ingredients for Khao Dom Ga Ti - Sticky Rice in Coconut Wrapped in Banana Leaves*

  • 4 cups glutinous "Sticky" Rice (khao niao)
  • 1 cup sugar (nam tan)
  • 400mls coconut water or coconut milk watered down (nam maprao)
  • 5-10 bananas (gluay) cut length-ways and then into 5cm pieces (small bananas are better)
  • 1 teaspoon salt (glua)
  • peanuts (tua din) (optional)
  • banana leaves (bai dtaawng)(pre-cut into pieces 25cm (L) x 14cm (W)(baking paper may work instead of banana leaves but I haven't tried it)
*the amount for each ingredients is variable according to taste and how many &lqt;parcels&rqt; you want to make. Makes about 40 parcels. Yai (Grandmother) showed me how to make this recipe. Your banana leaf parcels may not look neat and tidy to begin with but practice makes perfect. 1. Cook the rice by first washing the rice and then soaking it for 1 hour or overnight. Cook in a steamer with the salt and peanuts for about 20 minutes. 2. Boil the coconut water rapidly for 10 minutes, then add the sugar 3. When the rice is cooked stir into coconut water until thoroughly combined taking care not to let it burn on the bottom of the pan. 4. Put a dessert spoonful of rice length-ways in a banana leaf. Place a slice of banana on top of the rice then put another spoonful of rice on top of the banana. 5. Wrap by rolling tightly length-ways and then folding over and tucking under the ends of the banana leaf. It's important to pack the rice tightly in the parcel (it takes a little practice). The finished size of the parcel should be about 10cm long x 4cm wide. 6. Place parcels in a steamer for 10 minutes. Enjoy hot or cold.
Yummy - Saab Lai

The Earth's waters are both boundaries and pathways for peoples, objects and ideas.
Fumio Nanjo

3 comments:

Susan Mulder said...

This is great! Love the images (would make a cool cookbook!)
BTW, I didn't have any issues loading, the page came right up.

Jenni said...

Is the stick rice different to the white rice we get in NZ? Also when do you add the sugar?

Anonymous said...

This takes me way back. We used to buy it t the roadside stalls stuffed into something like bambo, shich se peeled back. I always wondered about trying to make, so thanks for sharing the recepie. I saw glutenous rice at moore-wilson the other day, so will have to give it a go. cap-koon-ca