Burmese Banana Leaf Sticky Rice Parcels

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A beloved Burmese street snack, glutinous rice is soaked in coconut cream, steamed until tender inside banana leaf cups, and finished with toasted coconut and sesame. Lightly sweet and gently savory, it pairs perfectly with a cup of hot Myanmar tea.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 14 gFat
• 10 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 4 gSugar
• 6 gProtein
• 180 mgSodium
• 220 mgPotassium
• 35 mgCalcium
• 1.8 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the rice

• 2 cups glutinous (sticky) rice
• 1 cup thick coconut cream
• 1/2 tsp fine sea salt
• 1 cup water, for steaming

For the banana leaf cups

• 4 large banana leaves, wiped clean
• Wooden toothpicks, for pinning

For the topping

• 1/2 cup freshly grated coconut
• 2 tbsp white sesame seeds
• 1 tbsp palm sugar, grated
• Pinch of salt

Directions

1. Rinse the glutinous rice under cold water until the water runs clear, then soak in plenty of cool water for at least 4 hours or overnight; drain well.
2. In a large bowl, combine the drained rice with coconut cream and salt, stirring gently so each grain is coated. Let it rest for 10 minutes.
3. Prepare the banana leaf cups by briefly passing each leaf over an open flame or hot pan to make it pliable, then cut into 10-inch squares. Fold each square into a small cup or cone shape and pin the seam with toothpicks.
4. Loosely fill each banana leaf cup about three-quarters full with the coconut-soaked rice, leaving room for the grains to expand as they steam.
5. Set up a steamer over simmering water and arrange the filled cups on the rack. Cover and steam over medium heat for 25 to 30 minutes, until the rice is glossy, tender, and holds together when pressed.
6. While the rice steams, toast the grated coconut and sesame seeds in a dry skillet over low heat for 3 to 4 minutes, stirring constantly, until fragrant and lightly golden. Stir in the palm sugar and a pinch of salt.
7. Carefully remove the banana leaf cups from the steamer and let them rest for 3 minutes so the rice firms up slightly. Unwrap or tear open the leaves at the table.
8. Spoon the warm sticky rice into small bowls, sprinkle generously with the toasted coconut and sesame mixture, and serve immediately with hot tea.

Cook’s Notes

• Soak the rice overnight for the fluffest texture; under-soaked grains will remain hard in the center.
• If banana leaves are unavailable, use small heatproof ceramic cups or ramekins covered with foil and grease them lightly with coconut oil.
• Serve with a side of Myanmar lahpet (fermented tea leaves) for an authentic tea-time pairing, or drizzle with a little extra coconut cream for richness.
• Leftover rice keeps in the fridge for up to 2 days; re-steam for 5 minutes or pan-fry with a touch of oil for a crispy breakfast.
• For a savory variation, swap the palm sugar for a pinch of toasted chickpea flour and serve with sliced shallots and chili.

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