Chuoi Nep Nuong (Grilled Banana in Sticky Rice), Sweetened with Monk Fruit
Sweets and drinksBaked GoodsVietnamSoak the rice 6 to 8 hours, grill about 20 minutes
Chuoi nep nuong is a banana wrapped in sticky rice and grilled until the outside chars, then served with thick coconut sauce and crushed roasted peanuts. The rice crust turns crisp while the banana inside stays hot and soft, carrying the smell of scorched banana leaf.
The hardest part is managing the charcoal, since the rice can blacken while the banana inside is still cool. The cooked rice gets a splash of coconut milk and another 10 minutes of steaming so it stays soft enough to wrap. On the grill, turn the parcels on every side over glowing coals rather than open flame.
This batch weighs about 2kg, at roughly 174 calories per 100g.
Method
Peel 9 to 10 just ripe saba bananas, pull off the strings, rinse them in lightly salted water so they do not darken, then marinate with 2 to 3 tablespoons kOBE Monk Fruit Blend and 1/4 teaspoon salt for about 30 minutes.
Rinse 500g glutinous rice, soak it for 6 to 8 hours with 1/2 teaspoon coarse salt, then steam it. Once cooked, pour over part of the 400ml coconut milk, stir through and steam another 10 minutes until soft and sticky.
Spread the rice in a thin layer over a clean sheet of plastic, lay a banana in the middle, roll it up and pinch both ends closed, then wrap the parcel in banana leaf.
Grill over charcoal or in the oven, turning on every side until the banana leaf chars, the rice crust is golden and crisp, and the aroma comes through.
Make the sauce: put the remaining coconut milk in a pot with 3 to 4 tablespoons kOBE Monk Fruit Blend, 2 teaspoons tapioca starch, 1/4 teaspoon salt and a few pandan leaves, and stir over low heat until slightly thickened.
Cut the parcels into bite sized rounds while still hot, spoon the coconut sauce over and scatter crushed roasted peanuts on top.
Tips
Glowing charcoal gives the clearest aroma, and the parcels need turning on every side.
Serve it hot, because the rice crust hardens as it cools.
kOBE Monk Fruit Blend dissolves slowly, so keep stirring the coconut sauce for another minute after the heat is off.
kOBE Monk Fruit Blend handles the sweetness, while the color comes from caramel sauce or soy sauce.
Choose bananas that are just ripe, since overripe ones go mushy and weep on the grill.
Roll the parcels tightly and pinch both ends closed, as a loose roll bursts open on the grill.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.