This is a staple dish of the Kachin tribe in North Burma, known for their use of wild produce and natural style of cooking. Hearty and simple but packed with flavour. The sticky rice is filled with an aromatic and rich mushroom and brown onion filling, wrapped in a banana leaf and grilled to perfection. Our signature zesty ginger and kafir lime sauce perfectly livens up the earthy elements of this dish. Get a first hand experience of making your very own grilled rice parcels just like the locals in Burma with our fully equipped kit and step by step instructions.
Sticky Rice, Mushroom Stuffing and Brown Onion Stuffing, Banana Leaves, Wooden Skewers, Ginger Kaffir Lime Sauce
Cooking Time: 20 minutes
Serves: 3 to 4
Things Required At Home: Microwave, Sandwich griller / Hot plate, Oil, Dip bowl, Serving platter
1. Heat the rice & filling in a microwave for 3 mins. Divide the rice into 6 equal portions so as to make 3 rolls (2 portions go into making 1 roll)
2. Method of making 1 roll:
a) Spread out one banana leaf on the kitchen table top and with wet hands, spread 1 portion of rice followed by the filling of your choice & a layer of the second portion of rice on top.
b) Roll the leaves & press a little inwards to firm up the roll. Secure the edges with wooden skewers (provided in the kit).
c) Replicate the steps for other two rolls.
3. Pre-heat your griller, brush some oil & grill the wrap. Turn it to the opposite direction to get crisscross grill marks. Alternatively you can do this on a griddle too.
4. Serve hot with the kaffir lime sauce on the side.
Chefs Tip: Make with wet hands & don’t over-fill the wrap.
Vegan, Gluten Free & Contains Soy