Steamed Banana Cake (Bánh Chuối Hấp)

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Vietnamese Grilled Banana in Sticky Rice (Chuoi Nep Nuong) is a delicious Southern snack or dessert. Served with rich coconut sauce & nutty toasted sesame seeds, this humble-looking dish delivers a wide range of textures và flavors.

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What is Chuoi Nep Nuong?

In Vietnamese, “chuoi” means banana, “nep” means sticky rice and “nuong” means grilling. The name “Chuoi Nep Nuong” perfectly describes the dish, which features ripe bananas wrapped in sticky rice. The banana sticky rice rolls are then wrapped in banana leaves và grilled until the outside is golden. We like to eat it hot off the grill with coconut sauce và toasted sesame seeds.

What fascinates me about this popular Southern Vietnamese street snack is how many different flavors & textures are packed in it, although very few ingredients are used. The outermost sticky rice layer is golden and crunchy after being grilled. There remains a thin layer of sticky rice inside that is still soft-chewy. Và in the center is a whole sweet and tender banana.

In addition, Chuoi Nep Nuong will also make your nose excited since banana, coconut milk & banana leaves are all fragrant. On vị trí cao nhất of that is the irresistible char-grilled taste. So many good things in one simple dish!

Ingredients

To make Chuoi Nep Nuong, you will need ripe bananas, sticky rice (also called glutinous rice), coconut milk, banana leaves và toasted sesame seeds. This Vietnamese dessert is vegan, gluten-free and dairy-free.

Traditionally, the dish is made with pisang awak variety of bananas (chuoi su/chuoi xiem) in Saigon. These bananas are shorter and firmer than the cavendish variety which is more popular in Western country.


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Vietnamese pisang bananas (chuoi su or chuoi xiem)

You can try to lớn find pisang awak bananas at Asian grocery stores. If they are not available, you can try using the regular cavendish bananas. However, make sure you use just ripe ones và not overripe ones.

For coconut milk, my favorite brand is Aroy-D. Another good brand is Chaokoh. Banana leaves are usually in the frozen section at Asian grocery stores. You can also grab sticky rice & toasted sesame seeds there.

How khổng lồ Make Vietnamese Grilled Banana in Sticky Rice

Making Chuoi Nep Nuong requires a few steps, but I promise it will be worth it once done. I will danh sách out the main steps below together with important cooking notes for each step.

Steaming Sticky Rice

Start with soaking the sticky rice in plenty of water for a couple of hours, and then steam until soft. This may take 20-30 minutes depending on how long you soak the rice. While steaming the sticky rice, you can wash & prepare the banana leaves.

Wrapping Bananas with Sticky Rice

I recommend covering a clean cutting board or working surface with cling wrap before you start wrapping because the rice can be sticky. Then spread the rice thinly on đứng top so that the sticky rice layer is slightly wider than the length of the banana.


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Place a banana on the near edge of the rice layer and let’s roll. Make sure the sticky rice covers all sides of the banana.

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In the photo, I use pisang bananas. If you use regular bananas which are longer & curvy, you may need khổng lồ cut them in half so that it will be easier khổng lồ roll.

Wrapping Banana Sticky Rice Rolls with Banana Leaves

Prepare four pieces of banana leaves, two of which should be as wide as the length of the banana sticky rice roll. Let’s gọi them L pieces. The other two should be as wide as the width of the roll so that they can cover the two ends of the roll. I’ll hotline these W pieces.


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First, wrap the roll with one of the L pieces. Then use each of the W pieces khổng lồ cover each over of the roll. Finally, wrap the whole thing with the second L piece.

Grilling the Rolls

You can use a grill pan/plate, outdoor gas or charcoal grill the cook the rolls. I often use my Staub grill pan and they turn out great. Use medium-low to lớn medium heat to make sure they are evenly grilled on all sides. This may take around 20-25 minutes.


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The savory version of the coconut sauce contains coconut milk, salt, sautéed sliced scallions, và some sugar. It brings the needed balance khổng lồ Chuoi Nep Nuong which is already sweet, rich và filling. With the salt and scallions in the sauce, the dish becomes multidimensional & more interesting. I feel fortunate lớn learn the recipe for the coconut sauce from my chef friend.

I hope you will find all the cooking notes above useful. Detailed measurements và instructions to lớn make Vietnamese Grilled Banana Sticky Rice are in the recipe thẻ below. The instructions may look long but they are actually simple & straightforward.

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More tasty Vietnamese banana desserts you may like:

I’d love to lớn hear what you think about this dish, so please feel không lấy phí to leave a comment. New recipes are added every week so let’s connect on Facebook, Pinterest và Instagram for the latest updates.You can find my collection of Vietnamese recipes here.