INGREDIENTS

INSTRUCTIONS

Laotian and Thai dessert tamales. Rebecca has adapted this recipe from
traditional Laotian and Thai dessert techniques. In countries where
ovens are scarce, these dumplings are served like cakes are in
Western countries.
PANTRY: Frozen banana leaves are available in markets with a Central
or South American clientele. For convenience, Rebecca keeps a packet
of banana leaves in the freezer and thaws them just before use.
Parchment paper can be used instead of banana leaves, but the flavor
will be less interesting. Cut six 8- x 6-inch pieces and six 8-inch
lengths of butcher's twine. Proceed as with banana leaves.
MILK (dairy) can be substituted for coconut milk. "It is not as good
but still tasty." -Rebecca
You could substitute Chidori Mai or sushi rice; adjust sugar to taste.
1. Combine the coconut milk, sugar, and ginger in a small saucepan
over medium heat and bring to a boil. Lower the heat and simmer for 5
minutes, or until the liquid is reduced to 1/2 cup. Remove from the
heat and discard the ginger. Pour the hot liquid over the rice. Stir
in the orange zest and nutmeg. Let stand for 15 minutes.
2. Cut the banana leaves into six 8- x 6-inch pieces. Pass each piece
over a flame to soften it. Also cut six 8 x 1/4-inch strips to use as
ties. Peel and slice the banana crosswise in half. Slice each half
lengthwise into quarters. Put 2 scant tablespoons of rice on each
leaf. Top with a banana slice. Put another tablespoon of rice on top
of the banana. Tightly wrap each packet by folding in the long ends
and then folding over the short ends. Eat the 2 extra pieces of
banana.
Place the packets on a steamer rack over boiling water and steam over
medium-high heat for 20 minutes, replenishing the water if necessary.
Remove from the steamer and serve warm, allowing guests to unwrap
their own dessert packets.
VARIATIONS: For a quick dessert, skip the wrapping. Add the rice and
seasonings to the hot milk and simmer for 5 minutes, stirring to
prevent scorching. Remove from the heat. Cover and let stand for 15
minutes. Serve on fresh mango or papaya slices or in a parfait dish
with chopped fruit.
EACH: 142 cals, 1g fat (4% cff)
Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
09, 1999, converted by MM_Buster v2.0l.

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