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Wild Cambodian Sticky Rice Recipe

Wild Cambodian Sticky Rice Recipe

For many years now I’ve been a lover of sticky rice, but on a recent trip to Cambodia I experienced a new take on this delicious dessert. In the streets of a very small and remote town, a man hovered over a large fire meticulously rotating stuffed banana leaves. Our guide handed the man some coins and two very charred pouches were handed over, still steaming hot from the fire. Inside I found a perfectly crisp, golden brown lump of sticky rice. I was amazed and inspired by the taste and texture of this treat and decided I needed to find a way to make it at home.

The ingredients and supplies needed for this sticky rice are as follows:

  • 1 C Thai Glutinous Rice
  • 1 C Canned Coconut Milk
  • 1/3 C Organic Sugar
  • 1 Bag Frozen Banana Leaves
  • Toothpicks
  • Aluminum Foil

You will also need either a rice steamer or an alternative similar to what I’ve used with a pot, strainer and metal bowl.

Step 1: Soak 1 C Thai Glutinous Rice for 3-5 hours in a bowl of cold water.

Step 2: Pour the rice into a strainer. Rinse well using hands to ensure excess starch is removed. Drain.

Step 3: Steam the rice. If you do not have a steamer, bring a large pot of water to a boil. Once the water is boiling rapidly, reduce the heat to medium high (around 7 on the dial).

Step 4: Place the strainer with rice over the boiling water and cover with a metal lid. Cook rice for 35 minutes.

Step 5: Once the rice is finished steaming, remove strainer from heat and set aside. In a medium glass bowl, microwave 1 C Coconut Milk and 1/3 C Sugar on high for 2 minutes.

Step 6: Pour the steamed rice into the Coconut Milk mixture and stir well. Cover and let sit for at least 20 minutes.

Step 7: Uncover the rice and make sure all the Coconut Milk mixture has been absorbed.

Step 8: Cut the banana leaves into sections 6-10 inches wide (size will vary depending on quantity of rice placed in each pouch).

Step 9: Scoop rice onto the banana leaf running lengthwise with the grain of the leaf.

Step 10: Roll the leaf so that the rice is snug, but not oozing out. Use toothpicks to secure both ends.

Step 11: Turn oven to broil (high) and place rack in center of oven. Place sheets of aluminum foil shiny side up on the rack and place sticky rice pouches on foil.

Step 12: Broil pouches for 30 minutes, flipping them over every 10 minutes.

Step 13: Remove pouches from oven and allow them to cool. Unwrap and enjoy!!!

Keeping it wild,

Stephanie Bostwick

Did you like this recipe? If so, check out more of our wild recipes.  

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