Sweet sticky rice with banana
Coconut milk is not a dairy product, which helps explain why it is so popular in Asian, African and Caribbean cuisines. Coconut milk is high in potassium and saturated fat, but it is a particular type of a saturated fat that is less harmful to health than those commonly found in other fatty foods. Coconut milk contains fats known as lauric and capric acid, and there is some emerging research that suggests these fatty acids may have powerful antiviral and antifungal proprieties.
Ingredients (Serves 4)
- 300g white glutinous rice
- 400ml can light coconut milk
- 100g caster sugar
- 2 bananas, peeled
Soak the rice in cold water overnight. Drain, rinse in cold water and drain again.
Place the rice in a steamer and steam for 40 minutes until soft, swollen and sticky.
In a large bowl, mix the coconut milk with the sugar and stir until dissolved. Add the rice, stirring well, then cover and leave for 30 minutes to absorb the milk.
Cut the bananas into chunks and mix into the rice.