Banana Sticky Rice

Method

Rinse the sticky rice thoroughly under cold water until the water runs clear, then cook in a rice cooker with 250ml of water or steam for 15-20 minutes until tender. While the rice cooks, combine the coconut milk, palm sugar, and salt in a saucepan and warm gently, stirring occasionally until the sugar dissolves completely without boiling. Once the rice is cooked, transfer it to a bowl and pour the warm coconut mixture over it, stirring gently to combine, then cover and let it rest for 10 minutes to absorb the flavours. Peel the bananas and slice them in half lengthways, then carefully pan-fry them in a little of the reserved coconut mixture over medium heat for 1-2 minutes until lightly caramelised on the cut side. Serve the warm sticky rice on plates with the fried banana halves alongside, spooning any remaining coconut sauce over the top.