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Black sticky rice with taro and caramelised banana recipe

Created by Luke Nguyen

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Cuisine: Vietnamese
Serves 6

Ingredients

200g (¾ cup) palm sugar, grated
1 banana, thickly sliced
80g (2/3 cup) coarsely shredded fresh coconut*
200g taro, peeled, cut into 1cm cubes
250g (1¼ cups) black glutinous rice*
250ml (1 cup) coconut cream
150g (⅔ cup) caster sugar

Nước Cốt Dừa (sweetened coconut cream)
400ml coconut cream
1 tbs caster sugar
1 tsp potato starch

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Preparation

To make the coconut cream, combine all ingredients in a saucepan over medium heat. Cook, stirring, for 5 minutes or until starting to thicken; don’t allow mixture to boil. Remove from heat, cover surface with plastic wrap and set aside.

Place 140g palm sugar and 2 tbs water in a small pan over medium heat and cook, stirring, for 5 minutes or until sugar has melted. Remove from heat and keep warm.

Preheat grill to high. Place banana on an oven tray lined with foil. Scatter with 1 tbs palm sugar and grill for 3 minutes or until sugar has caramelised. Set aside.

Reduce grill to medium. Place coconut on an oven tray lined with another sheet of foil, scatter with remaining 2 tbs palm sugar and grill, tossing occasionally, for 10 minutes or until starting to colour. Set aside.

Cook taro in a small saucepan of boiling salted water for 3 minutes or until tender. Rinse under cold water, drain and set aside.

Meanwhile, place rice in a large saucepan with enough water to just cover. Using your hand, agitate rice for 30 seconds to release excess husks and impurities, add more water, agitate again, then carefully pour off water. Repeat process twice more. Cover with enough water to cover rice by 2.5cm, stir in 125ml coconut cream and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until rice is tender but still maintains its shape. Stir in taro and cook for a further 5 minutes or until taro starts to break up. Stir in remaining 125ml coconut cream, caster sugar and 1 tsp salt. Divide among bowls and serve with caramelised banana and the coconut cream.

*Fresh coconuts are from supermarkets. Use a coconut grater to shred the flesh. Coarsely shredded fresh coconut is also available frozen from Asian food shops. Defrost on paper towel before using. Substitute 60g (2/3 cup) shredded coconut or moist coconut flakes, available from supermarkets.

*Black glutinous rice, available from Asian food shops, is also sold as "black sticky rice".

As seen in Feast magazine, Issue 10, p20

If you enjoyed this Black sticky rice with taro and caramelised banana recipe then browse more Vietnamese recipes, rice recipes, dessert recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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5.	Tu Do		O'Connor
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