Steamed Sticky Rice Parcels Recipe

Sticky rice: A type of rice that becomes sticky when cooked, perfect for creating parcels.

Coconut milk: Adds a creamy and rich flavor to the rice.

Sugar: Provides a hint of sweetness to balance the savory elements.

Salt: Enhances the overall flavor of the dish.

Chicken: Shredded and cooked, it adds a savory protein element.

Mushrooms: Chopped and mixed with the chicken for added texture and flavor.

Banana leaves: Used to wrap the rice mixture, adding a subtle aroma and keeping the parcels intact during steaming.

When preparing sticky rice, ensure you soak it for at least 2 hours or overnight to achieve the perfect texture. This allows the grains to absorb water and swell, resulting in a more cohesive and tender rice mixture. Additionally, when mixing the coconut milk, sugar, and salt with the drained rice, make sure to stir thoroughly to evenly distribute the flavors. For the banana leaf wrapping, soften the leaves by briefly passing them over an open flame or steaming them for a few minutes. This makes them more pliable and easier to fold, ensuring a tight seal that will keep the chicken and mushrooms securely inside during steaming.

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for sticky rice.

• coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture, though it will lack the coconut flavor. Add a few drops of coconut extract to mimic the taste.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile. Use slightly less honey as it is sweeter than sugar.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• cooked chicken - Substitute with tofu: Tofu can be shredded and used as a plant-based alternative to cooked chicken, providing a similar texture.

• mushrooms - Substitute with zucchini: Chopped zucchini can provide a similar texture and absorb flavors well, making it a good substitute for mushrooms.

• Allow the steamed sticky rice parcels to cool completely before storing. This helps prevent condensation, which can make the parcels soggy.

• Wrap each parcel individually in plastic wrap or aluminum foil. This ensures that the flavors and aromas are sealed in, keeping the parcels fresh.

• Place the wrapped parcels in an airtight container or a resealable plastic bag. This extra layer of protection helps maintain the texture and taste of the parcels.

• Label the container or bag with the date of preparation. This helps you keep track of how long the parcels have been stored.

• Store the parcels in the refrigerator if you plan to consume them within 3-4 days. The cool temperature will keep the ingredients fresh and safe to eat.

• For longer storage, place the parcels in the freezer. They can be frozen for up to 2 months without losing their flavor and quality.

• When ready to eat, thaw frozen parcels in the refrigerator overnight. This gradual thawing helps maintain the integrity of the sticky rice and fillings.

• Reheat the parcels by steaming them for about 10-15 minutes. This method ensures that the rice and fillings are heated evenly and retain their original texture.

• Alternatively, you can microwave the parcels. Place them on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 2-3 minutes. This helps keep the rice moist and prevents it from drying out.

• Steaming: Place the leftover steamed sticky rice parcels back in a steamer. Steam for about 10-15 minutes until they are heated through. This method helps retain the original texture and moisture of the sticky rice.

• Microwaving: Wrap the parcels in a damp paper towel and place them on a microwave-safe plate. Heat on medium power for 2-3 minutes. The damp paper towel will help keep the rice moist and prevent it from drying out.

• Oven: Preheat your oven to 350°F (175°C). Place the parcels on a baking sheet and cover them with aluminum foil to prevent drying. Heat for about 15-20 minutes. This method is great for reheating multiple parcels at once.

• Pan-frying: For a slightly crispy exterior, unwrap the parcels and place the sticky rice in a non-stick pan over medium heat. Add a small amount of coconut oil or vegetable oil. Fry for about 5-7 minutes, turning occasionally until heated through and slightly crispy.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the parcels in the basket and heat for about 5-7 minutes. This method provides a quick and efficient way to reheat while maintaining a good texture.

• Mixing bowl: To combine the sticky rice with coconut milk, sugar, and salt.

• Strainer: To drain the soaked sticky rice.

• Banana leaves: To wrap the rice mixture, chicken, and mushrooms into parcels.

• Steamer: To steam the wrapped parcels for about 60 minutes.

• Knife: To chop the mushrooms and shred the cooked chicken.

• Cutting board: To provide a surface for chopping mushrooms and shredding chicken.

• Measuring cups: To measure the sticky rice, coconut milk, and other ingredients accurately.

• Spoon: To mix the ingredients together and to place the rice mixture onto the banana leaves.

Soak rice overnight: Soak sticky rice overnight to save time the next day.

Pre-cook chicken: Use pre-cooked or leftover chicken to reduce preparation time.

Chop mushrooms in advance: Prepare and chop mushrooms ahead of time.

Use parchment paper: If you don't have banana leaves, use parchment paper for quicker wrapping.

Batch preparation: Make multiple parcels at once and freeze extras for future use.