Tuvaluan-style Coconut Rice Wrapped in Banana Leaves

Ingredients

In this Tuvaluan adaptation of Lotus Leaf Rice, we substitute the lotus leaves with banana leaves, which are more readily available in Tuvalu. Additionally, we infuse the rice with traditional Tuvaluan flavors such as lemongrass and ginger, giving it a unique tropical twist. We alse have the original recipe for Lotus Leaf Rice, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 4 banana leaves, cut into 8-inch squares 4 banana leaves, cut into 8-inch squares
• Optional: cooked chicken or shrimp for filling Optional: cooked chicken or shrimp for filling

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rinsed rice, coconut milk, lemongrass, ginger, garlic, and salt. Add water as per rice cooking instructions.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. 4.
   Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.
5. 5.
   While the rice is resting, prepare the banana leaves by briefly blanching them in boiling water to soften.
6. 6.
   Take a square piece of banana leaf and place a portion of cooked rice in the center. Add cooked chicken or shrimp if desired.
7. 7.
   Fold the banana leaf over the rice to form a neat parcel, securing the edges with toothpicks or kitchen twine.
8. 8.
   Repeat the process with the remaining rice and banana leaves.
9. 9.
   Steam the rice parcels in a steamer for about 15-20 minutes, or until heated through.
10. 10.
    Carefully remove the toothpicks or twine before serving.

Treat your ingredients with care...

• Banana leaves — Ensure the banana leaves are thoroughly washed and blanched to soften them before wrapping the rice. Trim any tough edges or veins from the leaves to make folding easier.

Tips & Tricks

• For added flavor, you can add a squeeze of lime juice to the cooked rice before wrapping it in banana leaves.
• If you prefer a spicier version, you can add a small amount of chopped chili pepper to the rice mixture.
• To enhance the aroma, lightly toast the banana leaves over an open flame before using them to wrap the rice.
• If you don't have access to banana leaves, you can use parchment paper as a substitute.
• Serve the rice parcels with a side of fresh tropical fruits for a complete Tuvaluan meal experience.

Serving advice

Serve the Tuvaluan-style Coconut Rice Wrapped in Banana Leaves as a main dish accompanied by a side of fresh salad or steamed vegetables. The individual rice parcels can be unwrapped at the table, allowing the aroma to fill the air and adding an element of excitement to the dining experience.

Presentation advice

Arrange the neatly folded banana leaf parcels on a platter, garnished with fresh herbs such as cilantro or mint. The vibrant green color of the banana leaves against the white rice creates an eye-catching presentation that is sure to impress your guests.