Caramelized Banana Sticky Rice (Twist on a Classic)

I will bet that Caramelized Banana Sticky Rice with a sweet coconut milk sauce is the dessert you didn't know you wanted! I remember when I was traveling to Singapore and had the best banana wrapped in a sticky rice leaf sold at a local market. I want to recreate something similar with this recipe.

I couldn't stop thinking about how delicious this banana sticky rice was and how I could make it even better - this is how caramelized banana sticky rice was born!

What is Banana Sticky Rice?

Banana Sticky Rice is a popular Southeast Asian dessert made with sweet glutinous rice, ripe bananas, and coconut milk, often wrapped in banana leaves and steamed or grilled.

The sticky rice absorbs the rich, creamy coconut flavor, while the banana adds natural sweetness and a soft, jammy texture. It’s commonly enjoyed in Thailand, Laos, Vietnam, and Cambodia, sometimes topped with sesame seeds or served with extra coconut sauce for added richness.

For my recipe, I opted to caramelize the banana for extra flavor!

Why you'll love this recipe

I love caramelized banana sticky rice because it combines the smooth, sweet flavor of caramelized bananas with the creamy, chewy texture of sticky rice. Caramelizing the bananas adds a delicious depth of flavor that pairs perfectly with the rice.

Plus, you can adjust the sweetness to your liking. I recommend using bananas that aren’t too ripe, so they hold their shape and add just the right amount of sweetness.

It’s a unique and satisfying dessert that’s comforting and indulgent, and since bananas are available year-round, you can enjoy it anytime!

Ingredients

• Glutinous Rice - Also known as "sweet rice", this type of rice becomes sticky when cooked, providing the essential chewy texture that pairs well with the smooth caramelized bananas.
• Unsweetened Coconut Milk - Adds a creamy, rich flavor to the rice, complementing the sweetness of the bananas and caramel.
• Sugar - Sweetens the coconut milk and rice. Sometimes I use a sugar alternative like monkfruit sugar as a healthier option to reduce the calorie content without sacrificing sweetness.
• Salt - Enhances the overall flavor by balancing the sweetness and adding a slight savory note.
• Banana - Provides a natural sweetness and smooth texture. Using a not-too-ripe banana ensures it holds its shape during caramelization.
• Butter - Adds richness and helps caramelize the bananas, giving them a smooth and buttery finish.
• Cornstarch - Thickens the coconut milk mixture, creating a creamy sauce that coats the rice and bananas. Make sure to mix it with a a bit of water to create a slurry first before thickening the coconut milk.
• Sesame Seeds - Adds a nutty flavor and slight crunch, providing a contrast to the creamy and sticky textures.
• Brown Sugar - Used for caramelizing the bananas, it adds a deeper, more complex sweetness and color to the dish.

How to Make Caramelized Banana Sticky Rice

Instructions:

1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
2. After soaking, cook the rice in a rice cooker according to the manufacturer's instructions.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ¼ cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
5. In a clean small saucepan, gently simmer the remaining ½ cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
6. Cut the banana in half lengthwise.
7. In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 5 minutes.
8. Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 5-10 minutes.
9. To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.

Storage

Store in a airtight container in the fridge for 2-3 days. Reheat in the microwave until the rice is warm and sticky.

Caramelized Banana Sticky Rice

Print

Serves: 2 Prep Time: 20 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 ½ cups glutinous rice

1 ½ cups unsweetened coconut milk

¼ cup plus 2 tablespoons sugar (For a healthier option, use monkfruit sugar)

¼ teaspoon salt

1 banana (cut in half)

1 tablespoon butter

½ tablespoon cornstarch, diluted with 4 tablespoons water

1 tablespoon sesame seeds, lightly toasted

Instructions

1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
2. After soaking, cook the rice in a rice cooker according to the manufacturer's instructions.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ¼ cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
5. In a clean small saucepan, gently simmer the remaining ½ cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
6. Cut the banana in half lengthwise.
7. In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 5 minutes.
8. Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 5-10 minutes.
9. To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.