Sticky rice wrapped in banana leaves is a Laotian favorite served during festivals and baci. To make it, you need these ingredients:

INGREDIENTS

4-5 Cups of sticky rice (for servings of 6)
2 Cans of coconut milk
3-4 Bananas
1-2 Cups of sugar
Salt (2 pinches)
Banana leaves
Raffia for tying the wrapped banana into place

DIRECTION
Preparing the sticking rice
Soak the sticky rice in water for about four to five hours or overnight. Drain the rice and place it in a ceramic bowl. Pour one or two cans of coconut milk into a pot and heat the pot on high heat. Add sugar and stir. Boil the coconut milk for about 10 minutes. Then add the rice into the pot. Mix the sticky rice and coconut milk together. Stir until the coconut milk and rice are uniformly mixed and then set pot aside.

BANANAS
Peel the bananas and cut them into halves or thirds and then cut them lengthwise in half (or thirds).

BANANAS LEAVES
Wash and cut the banana leaves into a square 8 x 8 inches.

WRAPPING
Scoop about two tablespoon of the coconut sticky rice onto the banana leaf and place the banana in the middle. Roll the banana leaf like you would roll a scroll. Take one end of the leaf and fold it to the middle and do the same for the other end. Tie the wrap with raffia. It is now ready for steaming.

STEAMING
Steam for about half an hour to one hour. Serve warm or cold.

*Sticky rice and bananas are high in potassium, natural and biodegradable. This is one way to enjoy natural food while reducing your carbon footprint.