Falang Roll
By Yankee Magazine|Oct 02 2006|
Ingredients
3 cups thai sticky rice
3/4 cup crunchy pb – softened
2 bananas – peeled – sliced lengthwise into 6 pieces
1 tbsp sesame seeds
honey for dipping
Rinse rice – then cover with 2″ of water. Soak for three hours
Fill bottom of steamer or wok with water and bring to a boil over med-high heat
Line steamer with cheesecloth, large enough to hang over sides. Drain rice and then spread out on the cheesecloth and cover with hangover parts of cloth.
Cover and let steam over boiling water – 20m – add hot water as needed. Remove cover and sprinkle 1/2 cup warm water over cheesecloth covered rice.
Instructions
Return cover and continue to steam until rice is tender. Unwrap rice and transfer to sheet pan; cover with a damp towel. Cool
Cover a sushi mat with plastic wrap, and gently spread out rice – don’t pack. Spread 3 tbsp pb evenly atop rice, then 3 pieces of naner. Roll – seal and sprinkle with sesame seeds. Cut into 6 equal pieces. Serve with honey.
