Sticky Rice and Sweet Potato
A classic Thai street dessert that made its way to my top list. This simple yet delicious sweet sticky rice together with sweet potato will make your mouth-watering. Unwrapping the banana leaves to unveil fragrance rice with smokiness of burned leaf. I don’t think any dessert comes close to it. Let’s get into cooking.
Ingredients
2 red sweet potato
250 g sticky rice
80g raw sugar
1 tsp salt
250ml coconut cream
2 pandan leaves
A stack of banana leaf
How to make
Soak your sticky rice in water for at least 2-3 hours before steaming. Once the rice is soft and fluffy, steam it in a steamer. While the rice is steaming, peel and chop a sweet potato into small chunks and steam it until it's cooked through.
In a medium-sized pot, add coconut cream, sugar, salt, and pandan leaves. Bring the mixture to a simmer and stir until everything is well combined. Add the cooked sticky rice and sweet potato to the pot and use a spatula to fold everything together. Let the rice soak up all that delicious coconut cream.
To make the banana leaf wrapping, cut the leaves into 12 cm lengths and use toothpicks to make a funnel shape. Fill the funnel with the rice mixture and fold the banana leaf over to seal it.
Now it's time to grill! Heat up a flat pan on medium heat and place the banana leaf packets on the grill. Cook until the leaves turn a nice brown with slight burn all around. Remove the packets from the heat and let them cool for a bit before digging in to enjoy the sweet, sticky, and delicious rice!
