Krautom – Banana Dessert with Sticky Rice and Coconut Milk

Ingredients

• 6 units Ripe bananas (medium size, peeled and cut into quarters lengthwise)
• 24 pieces Banana leaves (cut into ~20 cm wide pieces, edges trimmed about 1.5 cm)
• 300 g Sticky rice (rinsed 2‑3 times then soaked for at least 3 h)
• 400 ml Coconut milk (one 400 ml can, not diluted)
• 80 g White sugar (adjustable to desired sweetness)
• 5 ml Pandan extract (about 1 teaspoon)
• 0.5 g Salt (a pinch)

Instructions

1. Rinsing and soaking the sticky rice

   Rinse the sticky rice 2 to 3 times with cold water, then let it soak in cold water for at least 3 hours.

   Time: PT5M

2. Preparing the bananas

   Trim the ends of the bananas, cut each banana in half lengthwise, then cut each half in half again. Peel the pieces.

   Time: PT10M

3. Preparing the banana leaves

   Cut the leaves into pieces about 20 cm wide. Clean each side with a lightly dampened paper towel, trim 1.5 cm from each edge. Quickly pass each leaf over the flame until it becomes pliable and slightly colored.

   Time: PT15M

4. Cooking the rice in coconut milk

   In the sauté pan, pour the coconut milk, add the pandan extract, sugar and salt. Heat over low heat while stirring until dissolved. Drain the soaked rice, add it to the pan and continue cooking over low heat, stirring constantly, until the rice absorbs almost all the liquid (about 12 minutes).

   Time: PT12M

   Temperature: Feu doux (~150°C)

5. Cooling the rice

   Transfer the cooked rice to a bowl and let it cool for 10 minutes.

   Time: PT10M

6. Assembling the parcels

   Layer two banana leaves: first leaf with the green side down, second leaf with the green side up. Place a tablespoon of rice in the center, spread lightly, add a banana piece, cover with a bit more rice, fold the two long edges of the leaves and press gently. Fold the ends inward and tie the parcel. Repeat for the 24 parcels.

   Time: PT20M

7. Steaming

   Arrange the parcels in the steamer basket (or couscoussier) in a single layer, cover and steam for 45 minutes over medium heat (about 100 °C).

   Time: PT45M

   Temperature: 100°C

8. Rest and serving

   Let the parcels cool slightly (5 minutes) before enjoying. If you used banana leaves, the green color may slightly tint the rice.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

3 g

Carbohydrates

70 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ripe bananas: Mango, Papaya
• Instead of Banana leaves: Aluminum foil + parchment paper
• Instead of Sticky rice: Sushi rice (different texture)
• Instead of Coconut milk: Diluted coconut cream, Almond milk
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Pandan extract: Fresh pandan leaves, chopped
• Instead of Salt: Sea salt

Equipment Needed

• Sauté pan (pot)
• Mixing bowl
• Kitchen knife
• Cutting board
• Lightly dampened paper towel
• Flame (stove burner)
• Steamer basket or couscoussier
• Kitchen twine (optional)

Critical Steps — Do Not Skip

• Rinsing and soaking the sticky rice
• Preparing the banana leaves
• Cooking the rice in coconut milk
• Assembling the parcels
• Steaming

Chef Tips from the Video

• Use fresh banana leaves if possible; they give a natural green color to the rice.
• For a stronger aroma, add a few drops of vanilla extract with the pandan.
• Serve the parcels with a coconut sugar caramel sauce for extra indulgence.

Troubleshooting

Storage

Refrigerator: Store the parcels in an airtight container for 3 to 4 days.

Freezer: Not recommended; the sticky rice texture deteriorates.

Room temperature: Consume the same day, otherwise refrigerate.

Make-Ahead Tips

• The coconut milk rice can be prepared the day before and kept in the refrigerator.
• Parcels can be assembled ahead, covered with plastic wrap and refrigerated until cooking.
• To reheat leftovers, microwave the parcels for 3 minutes at 300 W.