Grilled Glutinous Bananas

Chuối Nếp Nướng

Inspired by:
Chuoi Nep Nuong Nam Bo –Ut Lua
No 115 Phan Dang Luu, Phu Nhuan, Ho Chi Minh

Yields 4 Servings


4 bananas, large
1 t sugar, granulated

Sticky Rice

1 c coconut milk, high fat
2 t sugar, granulated
2 c sticky rice
water, as needed
pinch of salt
2 pandan leaves


4-8 pandan leaves, depending on size of bananas

Coconut Sauce

1 ¼ c coconut milk
1 t sugar, granulated
1 t cornstarch
¼ t salt

To Complete

sesame seeds, toasted

For Bananas

Peel bananas and place in a bowl. If using long bananas, cut them so they are half the length. Sprinkle 1 tbsp of sugar and toss to coat. Cover. Refrigerate for about 30 mins.

For Sticky Rice

In small saucepan, heat ½ c coconut milk, with the 2 tablespoons sugar, until sugar is dissolved. Set aside. Place rice in pot with water at least 3 inches above. Soak for 6-8 hours. Rinse rice well. Drain.Toss with salt, cover, and steam with 2 pandan leaves, about 20-30 minutes (until soft). While still hot, mix rice well with the remaining coconut milk, salt. Steam for 2- 3 more minutes. Transfer rice and leaves to bowl. Cover the bowl until liquid is completely absorbed. Discard leaves. Allow to cool until manageable.

For Wrapping

Lay pandan leaf on a flat surface. Top with one portion of the rice. Spread the rice onto the leaf. The width of the rice should be the same as that of the banana. The length of the rice should allow the rice to wrap around the banana one time. While rolling the leaf with the rice on it, around the banana, make sure the rice covers all of the banana except for the ends. Repeat with remaining leaves, rice, bananas.

For Coconut Sauce

In a small saucepan, mix coconut sauce ingredients in a small saucepan. Place
the saucepan on high heat and bring the sauce to a boil while stirring constantly.
Remove from heat immediately.Continue to stir for 30 more seconds.

To Complete

Next, seam side down, place all rolls onto medium-low heat grill. Rotate every few minutes to ensure all sides are grilled evenly. Grill until the leaves are blackened and the outer layer of rice is crispy, about 20-25 minutes. Peel off leaves from the rolls. Slice each roll into 1” pieces. Place in shallow bowls. Drizzle coconut sauce, sprinkle toasted sesame seeds on top. Serve warm.