Thai Sticky Rice Wrapped In Banana Leaves
Thai cuisine is known for its bold flavors, unique spices, and fragrant herbs. One of the most popular dishes in Thai cuisine is the sticky rice wrapped in banana leaves. This dish is a staple of Thai street food and is enjoyed by locals and tourists alike. In this article, we will explore the history, ingredients, and recipe for Thai sticky rice wrapped in banana leaves.
History of Thai Sticky Rice Wrapped in Banana Leaves
The origins of Thai sticky rice wrapped in banana leaves can be traced back to the traditional method of cooking rice in Southeast Asia. In the early days, people would cook rice in bamboo tubes or banana leaves to preserve the flavor and aroma of the rice. The sticky rice wrapped in banana leaves became popular in Thailand during the Sukhothai period (1238 to 1438 AD).
Later on, the dish became a popular street food in Thailand, especially in the northern regions. The dish is enjoyed as a snack, breakfast, or dessert. It is often served with mango, a sweet and juicy fruit that complements the flavor of the sticky rice.
Ingredients for Thai Sticky Rice Wrapped in Banana Leaves
Thai sticky rice wrapped in banana leaves is made with simple ingredients that are easy to find in any Asian market or grocery store. The main ingredients are sticky rice, coconut milk, salt, sugar, and banana leaves.
Sticky rice is a type of short-grain rice that is especially sticky and soft when cooked. Coconut milk is a common ingredient in Thai cuisine and adds a rich, creamy flavor to the rice. Salt and sugar are used to season the rice and enhance its flavor. Banana leaves are used to wrap the rice and steam it, which gives it a unique flavor and aroma.
Recipe for Thai Sticky Rice Wrapped in Banana Leaves
If you want to try making Thai sticky rice wrapped in banana leaves at home, here is a simple recipe you can follow:
Ingredients:
- 2 cups of sticky rice
- 1 can of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 10-12 pieces of banana leaves (cut into 20x15cm rectangles)
Directions:
- Wash the sticky rice in cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes or up to 4 hours.
- In a large bowl, mix the coconut milk, salt, and sugar until well combined. Drain the rice and add it to the bowl. Mix well and let it sit for 10 minutes.
- Wash the banana leaves and dry them. Cut them into 20x15cm rectangles.
- Take one piece of banana leaf and place 2-3 tablespoons of rice in the center. Fold the banana leaf over the rice to form a rectangle. Fold the sides of the banana leaf up and over the rice to enclose it completely. Secure the sides with a toothpick or string.
- Repeat the process with the remaining banana leaves and rice until you have made all the packets.
- Place the banana leaf packets in a steamer and steam for 30-40 minutes or until the rice is cooked through and sticky.
- Remove from the steamer and let it cool for a few minutes before unwrapping the banana leaves. Serve the sticky rice warm with fresh mango slices.
Conclusion
Thai sticky rice wrapped in banana leaves is a delightful treat that you must try if you haven't already. This dish is easy to make at home and is a great way to enjoy the flavors of Thailand. Whether you enjoy it as a snack, breakfast, or dessert, you are sure to love the unique flavor and aroma of this traditional Thai dish.
