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250 g (1¼ cups), glutinous rice, soaked
for 5 hours and drained
3 tablespoons dried adzuki beans, soaked
for 5 hours and drained
50 g (½ cup) grated coconut (white part
only)
½ teaspoon salt
14 banana leaves, softened and cut into
14 x 18cm (6x7inch)
String for typing parcels
3 liters (12 cups) water
1 teaspoon salt
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Method:
Combine the drained rice, beans, grated
coconut and salt in a mixing bowl. Roll 1 banana leaf to make a
hollow tube approximately 2½ cm (1 inch) in diameter. Fold one
end of the tube and stand it on this end (to prevent the rice from
falling out when you fill the roll). Using a teaspoon, fill
banana leaf tube with rice up to 7 or 8 cm (3 inch). Leave about
1 cm (½ inch) of space about the fill line and fold this end.
Tie the tube with string to prevent rice and beans from leaking out
from the tube during cooking. Put 3 liters water to boil in a
roomy pan and add 1 teaspoon salt. Slip the rice tubes into the
boiling water and cook over medium heat for 1½ to 2 hours.
(After 1½ hours, remove one packet and open up to test for doneness.
Rice should be firm and compact and the beans tender). When
cooked, remove rice tubes from the water and leave to drain.
Serve warm or at room temperature.
Note: Rice parcels
should be covered with water during cooking. If too much water
evaporates, leaving the parcels above the water line, top up with more
boiling water and continue cooking.
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