Chai's Island Bistro Baked Sticky Rice in a Bamboo Stalk Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Chai's Island Bistro Baked Sticky Rice in a
2 cups sticky rice (mochi rice)
1/4 cup black beans
1/4 cup taro, diced
1/2 cup coconut milk
1 cup granulated sugar
2 tablespoons water
1 vanilla bean
Pinch of salt
10 stalks bamboo
Clean and soak sticky rice for at least 2 hours or soak overnight in
Clean and soak black bean in hot water for 2 hours, then steam about
15 to 20 minutes or until beans are 75% cooked. Set aside.
In a non-stick sauté pan, add sugar and water. Bring to a boil. Add
vanilla bean (use only the meat on the center part of can use
liquid) and taro. Cook for a few minutes then add coconut milk and
pinch of salt.
When coconut mixture starts to boil add black beans and stick rice.
Sauté for 2 minutes or until the liquid starts to dry. Set aside and
Fill the bamboo stalk and the sticky rice until almost full the
cover with a piece of banana leaf or fail. Make sure to cover
tightly so the rice cooks evenly.
Preheat oven to about 375 degrees F, then bake for about 20 minutes.
Serve warm or at room temperature.
Chai Chaowasaree, Chai's Island Bistro
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