Coconut Sticky Rice with Grilled Bananas

Ingredients

Sweet Coconut Sticky Rice

• 2 cups (500 mL) white sticky rice
• 2 cups (500 mL) coconut milk
• 2 cups (500 mL) caster (superfine) sugar
• 2 tsp (10 mL) kosher salt
• steamer basket

Grilled Bananas

• 5 ripe bananas or plantains
• 1/2 cup (125 mL) dried unsweetened coconut flakes
• 1 tbsp (15 mL) granulated sugar

To Serve (optional)

• 1 lime, cut into 5 wedges
• chocolate sauce (see below)
• coarsely chopped roasted peanuts
• lightly whipped cream
• vanilla ice cream

Directions

Sweet Coconut Sticky Rice:

1. Start soaking the rice the night before. Place the rice in a bowl. Working in the sink, add cold water to the bowl, and rinse the rice using your hands. Empty the bowl of most of the water, and repeat the rinsing and emptying a few more times. Finally, fill the bowl with cold water, leaving it overnight at room temperature.
2. The next day, drain the rice in a fine-mesh sieve, rinsing it with more cold water a final time. Cut a square piece of cheesecloth larger than your steamer basket. Lay it flat in the basket. Place the rice in the centre of the cheesecloth, then slightly flatten the mound of rice. (It won’t cook evenly if piled too high in the centre.) Fold the overhang over the rice.
3. Bring a pot of water for the steamer to a boil, then add the steamer. Cover, reduce the heat to medium, and steam for 2 minutes. Reduce the heat to medium-low for an even gentler simmer. Steam the rice until tender, about 20 minutes, testing grains from the middle of the basket.
4. While the rice cooks, in a medium bowl, stir the coconut milk with the sugar and salt until they dissolve.
5. When the rice is done, transfer to a large bowl, and pour the coconut cream over the rice, stirring it in well. Cover and set aside in a warm place for at least 15 minutes before serving.

Grilled Bananas:

1. Preheat a grill to medium-high, then clean the grill grates.
2. Using the tines of a fork, poke the bananas (or plantains) in a few places. Grill the bananas in their skin. When the skin begins to split, slit it open with a sharp knife so that steam can escape. Grill until the skin is charred and the inside is tender but still slightly firm, 4 to 5 minutes. Transfer the bananas to a plate.
3. In a small bowl, mix the coconut with the sugar. Add a pinch of salt. Sprinkle this mixture into where the banana is split.
4. Serve immediately with the coconut sticky rice. Eat by scooping out the banana and coconut together. If desired, before serving, squeeze lime juice over the banana, drizzle the plate with chocolate sauce, top with peanuts, etc.

Easy Chocolate Sauce

1. Chop enough semisweet chocolate to make 1 1/4 cups (310 mL) and place in a bowl. Place 3/4 cup (185 mL) of heavy cream in a small saucepan over medium heat. Once it comes to a simmer, immediately pour it over the chopped chocolate. Add 1 tablespoon (15 mL) corn syrup, and cover for 10 minutes. Give the mixture another stir.

Serves 5