Banana Coconut Sticky Rice Dessert

banana coconut sticky rice

I served this banana coconut sticky rice dessert at my end-of-semester dinner party last night. It is inspired by a Filipino dessert called bibingkang malagkit, that I discovered on a recent trip to Las Vegas.  Both “banana coconut sticky rice dessert” and “bibingkang malagkit” are a real mouthful, so does anybody have a better name?

  • 2 rice cooker cups of white sticky rice (AKA sweet or glutinous rice)
  • 1 can of coconut milk (14 ounces, don’t shake before opening)
  • 1/2 teaspoon of salt
  • 1/2 cup of palm sugar or brown cane sugar (I use a combination of both.  Buy palm sugar at Bangkok Center Grocery in Chinatown or at Kalustyan’s in Curry Hill.)
  • 1/2 teaspoon of vanilla extract
  • 2 bananas, peeled and cut into 1/4 inch diagonal slices
  • 1 handful of dried shredded coconut (unsweetened)

Open the can of coconut milk and spoon off the thick coconut cream on top to separate it from the lighter coconut milk below.  Cook the rice, salt and light coconut milk in a rice cooker according the rice cooker instructions.  You may need to add some water to make the proportions correct.

While the rice cooks, preheat an oven to 450 degrees Fahrenheit and make the coconut caramel:  put the reserved coconut cream in a small saucepan with the sugar and vanilla.  Cook over medium heat and stir until the sugar melts and the mixture gets bubbly.  Turn off the heat and mix the dried shredded coconut into the coconut caramel mixture.

When the rice is done cooking, spread it out into an 8 inch x 8 inch oven-proof casserole.  Layer the banana slices on top of the rice and then cover with the coconut caramel.  Bake on the top rack of the oven until bubbly and slightly browned.  Let cool and serve at room temperature.

Late Night Coconut Anchovy Fried Rice

coconut anchovy fried rice

Ever have one of those Friday nights where you start boozing too early and forget to eat, and then get home ravenous like a pregnant woman but only have random ingredients in the pantry?  Well, if you ever do, check out this recipe I improv’ed tonight.

A splash of olive and/or sesame oil
3 scallions, chopped
1 handful of edamame
1 tablespoon of dried coconut flakes
2 cloves of garlic, minced
2 canned anchovy filets in oil, chopped
2 fresh shiitake, chopped
1 bowl of room temperature or cold cooked brown rice
1 free-range organic chicken egg, beaten
Salt, pepper, Sriracha sauce and/or shichimi togarashi to taste

Heat up the oil in a frying pan and sauté the scallions, edamame, coconut, garlic, anchovies and shiitake until they start to brown.  Add the rice mix thoroughly.  Then add the egg and stir until the egg is scrambled and cooked through.  Season to taste and serve immediately.  I’ve heard it tastes great while drunk and an excellent cure for hangovers too!  😉

Tropical Fruit “Ice Cream”

Tropical Fruit Ice Cream

Tropical Fruit “Ice Cream”

Flesh of half a durian
Flesh of 1 mango
2 bananas, peeled
1 can of coconut milk
2 tablespoons of brown rice syrup
2 tablespoons of brown cane sugar or palm sugar
Juice of 1 lime
4 Kaffir lime leaves, minced

Blend together all ingredients in a blender.  Blend in batches if necessary.  Transfer to a sealed container and freeze.

The mixture forms ice crystals when completely frozen, but regains a smooth creamy texture when it starts to melt, so let stand at room temperature at a few minutes before serving.

Goes well with a sweet white wine.  I paired it with a Benziger Muscat Canelli.

Benziger Muscat Canelli