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While traditional zongzi are wrapped in bamboo leaves, [39] the leaves of lotus, [40] reed, [41] maize, banana, [42] canna, shell ginger, and pandan sometimes are used as substitutes in other countries. Each kind of leaf imparts its own unique aroma and flavor to the rice.
Thai khao tom is sometimes colored blue with Clitoria ternatea flowers. Khao tom (Lao: ເຂົ້າຕົ້ມ, pronounced [kʰȁ(ː)w.tôm]) and khao tom mat (Thai: ข้าวต้มมัด, pronounced [kʰâ(ː)w.tôm mát]) are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves.
Steamed rice wrapped inside banana leaf to enhance its aroma and aesthetic. Banana leaves are large, flexible, and waterproof. [4] They impart an aroma to food that is cooked in or served on them; steaming with banana leaves imparts a subtle sweet flavor and aroma to the dish. [5]
The entire pastelle is wrapped in a banana leaf, bound with twine and steamed. When fully cooked, the banana leaf is removed to reveal the brightly yellow-colored dish. It is often enjoyed as is or along with a meal. The sweet version is called paymee. [16] Jamaican tie-a-leaf or blue drawers (duckunoo) in a banana leaf.
Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.
Pastil is a Filipino dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. [1]
Nasi bogana is prepared by spreading a wide banana leaf and filling it with steamed rice. Then seasoning such as fried shallots is put on top of the rice. Over the rice, a smaller banana leaf is spread and the side dishes — opor ayam (white chicken curry), dendeng (shredded meat), fried chicken liver and gizzard in chili and coconut gravy, sambal of shredded red chili, telur pindang whole ...
Sumang Inantala – The ingredients are similar to the Ibus variety, but the Inantala differs in that the mixture itself is cooked, and then poured over a small square mat cut from banana leaves. Sumang Kamoteng Kahoy [4] – Cassava is finely ground, mixed with coconut milk, sugar, wrapped in banana leaves, and steamed.