I remember when I was traveling to Singapore and had the best banana wrapped in a sticky rice leaf sold at a local market. It was a tad sweet because they used a very ripe banana, but it wasn’t caramelized. I couldn’t stop thinking about how delicious this sticky rice with banana was and thought about how I could make it even better – this is how caramelized banana sticky rice was born!
What if I caramelized the banana into a sticky rice dessert, similar to mango sticky rice, but reduced the sweetness and omitted the leaf? That would be a cool way to enjoy bananas. I love mangoes, but they are only available in the summer in the US, making it a seasonal treat. Bananas, on the other hand, are available year-round and would be a great option to satisfy my sweet tooth throughout the year.
What is Coconut Sticky Rice?
Coconut sticky rice, also known as “khao niao mamuang” in Thai cuisine, is a traditional Southeast Asian dessert made from glutinous rice, coconut milk, sugar, and salt. The rice is soaked, steamed, and then mixed with a sweetened coconut milk mixture. Often served with ripe mango slices, this dessert is known for its creamy texture and balanced sweetness. Variations can include toppings like sesame seeds or mung beans and flavors like pandan.
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:
- 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.
- After soaking, cook the rice in a rice cooker according to the manufacturer’s instructions.
- While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with 1/4 cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
- Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
- In a clean small saucepan, gently simmer the remaining 1/2 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.
- Cut the banana in half lengthwise.
- 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.
- 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.
- 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.