Thursday, 3 September 2015

Banana & Sticky Rice Breakfast Fun (v.0.1)

Good morning.

I think this post will be the first time I've made an experimental breakfast, possibly ever, but definitely in a long time. Certainly the first I'll have written up a recipe for.

We accidentally put too much sticky rice on to soak a few nights ago, so have been thinking of ways to eat it. It's pretty good stuff; a staple of Northern Thailand (Isaan, if I remember correctly), but also used in other south-east and east-Asian cooking: desserts, in particular.

This recipe is tasty, though takes a little getting used to, especially not long after waking up. I think I will revise it over time (as is intended with all these recipes not marked v.1), but would love it if other people also modified it and told me about their results.


~2 cups of (white) sticky rice, soaked overnight.
~1 banana
~2 tsp tahini paste
~2 tsp coconut cream
~2 tsp maple syrup


For the sticky rice, I use a rice cooker with steamer basket on top, lined with aluminium foil with holes stabbed into it. I put the sticky rice in the steamer on top of the foil, make sure the rice cooker bowl has plenty of water in it, cover, and steam until cooked. It takes about 15-35 minutes, depending on how soaked the rice is. You can get away with soaking only for a couple of hours, but the cook time is longer and the results can be a bit variable.

To make the sauce, just put the tahini, coconut cream and maple syrup into a bowl and mix it well. Adjust quantities for flavour preferences. This quantity of maple syrup is not overly sweet, in fact the sauce tastes decidedly like Halva.

Once the rice is cooked, place however much you want on a serving thing, chop a banana over the top, sprinkle with cinnamon (I'm not sure the cinnamon is the greatest addition to the recipe; might try LSA or similar next time), and then pour/dollop the tahini sauce over the top.

Nom with fingers if you're feeling messy, I used a spoon so I could civilly drink a coffee at the same time.

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