Falang Roll

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Falang Roll


  • 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.


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.

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