The traditional way of making them involves wrapping the coconut sweetened sticky rice in banana leaves, then steaming them. The snacks are eaten by hand, right out of the leaf, making it a convenient treat that can be eaten while walking around a festival or temple event. In this updated version shown here, the cook uses aluminum foil as the.. Meanwhile, wipe the banana leaves clean with a damp cloth, then cut into 12 pieces, each 12 by 10 inches, with the 10-inch side parallel to the leaf grain. Have ready 24 toothpicks. Step 4
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Preparing the rice. Rince the rice and soak in water at least 4 hours or overnight. After soaking, drain the rice and transfer to a non-stick pan. Stir in the coconut cream, sugar and salt. Heat gently on low heat while stirring with a wooden spoon or silicone spatula.. Step 3. Combine the coconut cream, sugar, and salt in a large nonstick skillet. Heat over medium-high heat for about 2 minutes, or until the mixture begins bubbling. Add the rice and stir to mix.
