Wrapped Bananas
(Kauknyintok)
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Ingredients
-
1 1/2 cups raw glutinous
rice
-
1 large or 1 1/2 pounds
grated coconut
-
2 tablespoons sugar
-
1/2 teaspoon salt
-
15, 6-inch square banana
leaves OR squares of foil
-
4 to 8 ripe bananas
-
2 tablespoons sesame
seeds
Directions
-
Wash and soak glutinous
rice in water overnight.
-
Continue on following
day: keeping 1/2 grated coconut aside, extract coconut cream from the other
1/2. Keep pure cream separately from milk.
-
Dissolve sugar and 1/2
the salt in diluted coconut milk.
-
Drain rice and soak it in
this.
-
Heat banana leaves to
make them pliable.
-
After cutting into
squares keep small bits of leaf to reinforce inside.
-
OR prepare foil in
squares.
-
Peel bananas and cut and
slice to get short finger-size pieces.
-
On each leaf or piece of
foil, spoon 2 teaspoons rice, together with coconut milk that comes with it.
-
Lay a piece of banana on
this with 1 tablespoon of pure coconut cream.
-
Cover with another 2
teaspoons of rice and coconut milk.
-
Wrap into a neat oblong
package.
-
Stack oblongs in a
steamer.
-
Cover and steam 45
minutes if banana leaves are used and 1 hour if foil is used.
-
Top packet should be
opened carefully.
-
The rice should be done
(no hard core) and just cling together without being gooey; though Burmese
prefer it cooked longer and sticky.
-
Heat sesame seeds in dry
pan till fragrant and brush or pound them slightly.
-
Mix 1/4 teaspoon salt in
rest of grated coconut.
-
Just before serving,
unwrap each packet. Lay on a plate.
-
Sprinkle with grated
coconut and sesame seeds.
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