Chuối Nướng

Ingredients

Rice wrapping

• 200 g glutinous (sticky) rice (soaked 2 hours in cold water)
• 200 ml coconut milk
• 2 tablespoons caster sugar
• ½ teaspoon fine sea salt

Bananas

• 4 Vietnamese bananas (small, chuối sứ) or 2 large under-ripe regular bananas (cut in half lengthways)
• 4 banana leaves (fresh or frozen-thawed; cut into 25 x 25 cm squares)

Coconut sauce

• 250 ml coconut cream
• 1 tablespoon caster sugar
• ½ teaspoon fine sea salt
• 1 teaspoon cornflour mixed with 1 tablespoon water
• 1 pandan leaf (optional, for fragrance)

To finish

• 3 tablespoons roasted peanuts (roughly crushed)
• 1 tablespoon toasted sesame seeds
• A pinch of flaky sea salt

Method

Stage 1 - Cook the sticky rice

1. Drain the soaked rice and rinse. Steam in a bamboo or metal steamer lined with muslin for 20 minutes, until the grains are translucent and tender when pinched.
2. While the rice steams, gently warm the coconut milk, sugar and salt in a small saucepan until the sugar dissolves. Do not boil.
3. Tip the hot rice into a bowl and pour the warm coconut milk over. Stir gently with a spatula to coat every grain. Cover and rest 10 minutes, the rice will absorb the liquid and turn glossy.

Stage 2 - Soften the banana leaves

1. If using fresh leaves, pass each square briefly over a low gas flame, both sides, until they turn glossy and pliable, about 5 seconds per side. They'll go from a stiff, brittle leaf to something that bends without cracking.
2. If using frozen leaves, thaw and pat dry; they're already pliable.
3. If using foil, no prep needed.

Stage 3 - Wrap the bananas

1. Lay a banana leaf square on the counter, shiny side down.
2. Spread 3 tablespoons of sticky rice in a flat oval roughly 12 x 7 cm in the centre of the leaf, about 1 cm thick.
3. Lay a banana (or banana half) along the centre of the rice.
4. Using the leaf as a sling, lift the long edges up and press the rice firmly around the banana so it's fully encased. Smooth any gaps with damp fingers.
5. Wrap the leaf tightly around the rice-encased banana, folding the ends underneath like a parcel. Secure with a toothpick if the leaf wants to spring open. Repeat for all 4.

Stage 4 - Grill

1. Heat a charcoal grill to medium-high, or set a heavy griddle pan or non-stick frying pan over medium-high heat. Charcoal gives the authentic smoky note but a pan works.
2. Place the parcels on the grill and cook for 4-5 minutes per side, turning twice, total 16-20 minutes. The banana leaf will char and blacken; this is fine, it's protecting the rice.
3. To check doneness, unwrap one parcel slightly: the rice should have a golden brown crust on the outside and the banana inside should be soft and steaming. If the rice is pale and soft, give it another 3 minutes.

Stage 5 - Make the coconut sauce

1. While the parcels grill, combine the coconut cream, sugar, salt and pandan leaf (if using) in a small saucepan over low heat.
2. Bring to a bare simmer, stirring. Whisk in the cornflour slurry and cook for 1 minute until very lightly thickened, like single cream.
3. Remove from the heat. Fish out the pandan leaf if used.

Stage 6 - Serve

1. Unwrap each parcel from its leaf and place on a plate, or serve in the leaf like a banana boat.
2. Split open lengthways with a knife so the banana shows.
3. Spoon over the warm coconut sauce generously, letting it run into the split.
4. Scatter with crushed peanuts, sesame seeds and a tiny pinch of flaky salt to lift the sweetness.
5. Serve immediately while warm.