Thai Grilled Coconut Sticky Rice Bananas (Khao Niao Ping)

Steam the soaked sticky rice over simmering water for 20 minutes until tender and translucent.

Serves 6

Ingredients

• 300g glutinous (sticky) rice, soaked overnight
• 300ml coconut milk
• 3 tbsp sugar
• 1 tsp salt
• 6 small ripe-but-firm bananas (or 3 large, halved)
• 2 tbsp toasted white sesame seeds
• Banana leaves, cut into 6 large squares (or foil)
• Extra coconut cream, to drizzle

Instructions

1. Steam the soaked sticky rice over simmering water for 20 minutes until tender and translucent.
2. Warm the coconut milk with the sugar and salt until dissolved, then fold the hot mixture into the steamed rice and let it absorb for 15 minutes until thick and glossy.
3. Soften the banana leaves by passing them briefly over a flame or warm grill so they fold without cracking.
4. Spread a layer of coconut sticky rice on each leaf, lay a peeled banana in the center, and wrap the rice fully around the fruit, then fold the leaf into a tight parcel and secure.
5. Heat a grill to medium. Grill the parcels 4-5 minutes per side until the leaves char and the rice inside develops a lightly crisp, caramelized crust.
6. Let the parcels rest 2 minutes, then unwrap at the seam.
7. Drizzle with a little extra coconut cream, scatter with toasted sesame, and serve warm in the leaf.
8. Khao niao ping is a beloved Thai street dessert, sold from charcoal carts across the country in the cool of the evening. Grilling the coconut rice in its banana-leaf wrapper does two things at once: the leaf perfumes the rice with grassy smoke while the exterior crisps into a thin caramelized shell around the soft, warm banana inside. It is proof that the grill belongs at the end of a summer meal as much as the middle.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 5g
• Fat: 11g
• Carbohydrates: 58g
• Fiber: 3g
• Sugar: 22g
• Sodium: 420mg