Crispy Rice Dumplings with Banana and Palm Sugar Syrup
(4 servings or 12 small dumplings)
• 300g steamed sticky rice, cooled
• 8 tbsp fresh coconut, shredded
• 2 tbsp white sugar
• 1 tbsp each of black and white sesame seeds, plus extra for garnish
• Pinch of salt
• 4 baby bananas, each cut into 3 pieces
• Sunflower oil for deep frying
• 8 tbsp palm sugar syrup, for garnish
• Sesame seeds, extra
To make dough, mix sticky rice with coconut, white sugar, sesame seeds and salt. Divide dough into 12 pieces. Shape into large coins and put 1 piece of banana in each centre.
Shape into small dumplings and make sure the dough is sealed. Let rest for 10 minutes in the fridge. Deep fry dumplings on medium-high heat for 3 minutes. Drain on a paper towel and serve topped with palm sugar syrup and extra sesame seeds.
This desert tastes incredible as is, but you could serve it with coconut sorbet and slivers of red chillies if you’re looking to impress.
Cambodian Cooking in Australia
Australian’s have long had a love affair with Asian cuisines including Chinese, Thai and Vietnamese and now according to epicurean.com, this love affair continues with the popularity of neighbouring Cambodian cuisine. In fact, according to epicurean.com “Cambodian cuisine is the new Thai”.
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“From Spiders to Water Lilies” features over 160 pages of mouth-watering traditional recipes and is a unique journey of cuisine as well as culture, hope, change and joy. For more information or to purchase a copy of Romdeng’s Cambodian cookbook ‘From Spiders To Water Lilies’ for just $AU45, visit www.cambodiancooking.com.au.