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Vietnamese cuisine is one of the most exotic that exist, but at the same time it is very easy to replicate at home because it uses everyday ingredients such as rice, meats, fish and many fruits and vegetables. In the sweet section, they also have some of the most striking proposals, such as the dessert Chuoi Nep Nuong, which is a grilled banana rolled in sticky rice. In fact, ‘Chuoi’ means banana, ‘Nep’ is sticky rice and ‘Nuong’ means grilled.
Chuoi Nep Nuong is a popular Vietnamese snack, which is widely consumed on the street. It has recently gone viral on social media because of its visual appearance. We teach you how to prepare it at home.
Chuoi Nep Nuong Recipe
Ingredients:
- 4 Asian Dwarf bananas
- 200 g sticky rice
- 300 ml coconut milk
- 4 pandan or vanilla leaves
- 50 g sugar
- Pinch of salt
- Tapioca
Preparation:
- In a bowl, place the bananas without the peel and add the sugar. Store in the refrigerator for 30 minutes.
- At the same time, wash the sticky rice a few times until the water runs clear. Then let it soak for 1 hour. Drain and add a pinch of salt.
- Cook the sticky rice and add 50 ml of coconut milk, 60 ml of water and 1 or 2 pandan leaves.
- Once cooked, add about 25 g of sugar and integrate well. While still hot, transfer 1/4 of the cooked sticky rice to a cutting board and knead with a ladle until smooth.
- Then place it on a piece of cling film/aluminum foil and roll it out to a thickness of about 0.5 cm. Then put a banana in the center and wrap it up, giving it a nice shape and squeezing well so that the sticky rice sticks and holds the banana well. You can add some shredded coconut.
- Remove the plastic wrap and put a smaller piece of banana leaf to wrap the banana lengthwise, and then use another one to wrap it around.
- The rolls are ready, you just need to roast them. You can do it in the oven at 200 ºC for 25 minutes.
- To prepare the coconut sauce, mix 250 ml of coconut milk, 25 g of sugar, a pinch of salt and 1/2 teaspoon of tapioca or cornstarch in a saucepan.
- Stir well and bring to a boil. You can add a few pandan leaves if you like.
- When the sticky rice is golden brown, remove the banana leaves and cut into pieces. Baste them with the coconut sauce and you can sprinkle with shredded coconut and peanuts.