Banana Leaf Rice (Nasi Daun Pisang)

Banana Leaf Rice (Nasi Daun Pisang)

Fragrant coconut rice steamed in banana leaf parcels, served with tangy sambal and sides.

Total 1 hr 30 min Makes 6 servings Calories 520/serving

Dietary

Wheat free, Dairy free, Halal

Allergens

Fish, Peanuts, Eggs

This Malaysian-style banana leaf rice wraps fluffy coconut-infused rice in banana leaves, giving it a subtle grassy aroma and tender texture. Traditionally plated with an assortment of curries, fried anchovies, and sambal, it makes a satisfying centerpiece for a shared meal. The leaf parcels can also be assembled ahead and steamed just before serving.

Ingredients

  • 3 cups jasmine rice, rinsed and drained
  • 1 1/2 cups coconut milk
  • 2 cups water
  • 3 cloves garlic, smashed
  • 1 piece ginger, thinly sliced (1-inch piece)
  • 2 pandan leaves, tied into a knot
  • 1 teaspoon salt
  • 6 large banana leaves, softened over flame and wiped clean
  • 1/2 cup sambal
  • 1/2 cup fried anchovies (ikan bilis)
  • 1/2 cup roasted peanuts
  • 3 hard-boiled eggs, halved
  • 1 cucumber, sliced
  • 1 cup chicken curry

Method

  1. Combine rinsed rice, coconut milk, water, garlic, ginger, pandan leaves, and salt in a rice cooker or saucepan.

  2. Cook the rice using the rice cooker's normal cycle, or bring to a boil, cover, and simmer over low heat until liquid is absorbed and rice is tender.

  3. Remove pandan leaves, ginger slices, and garlic from the cooked rice, then fluff the rice gently with a fork.

  4. Pass each banana leaf quickly over a stovetop flame or hot skillet for 5 to 10 seconds per side until pliable and glossy, then wipe clean with a damp cloth.

  5. Lay one softened banana leaf flat, shiny side up, and spoon about 3/4 cup of the cooked rice into the center.

  6. Fold the sides of the leaf over the rice to form a rectangular parcel, then fold the ends under and secure with a toothpick or kitchen twine. Repeat with remaining leaves and rice.

  7. Arrange the rice parcels seam-side down in a steamer basket set over simmering water in a covered pot.

  8. Steam the parcels over medium heat until the rice is heated through and infused with the banana leaf aroma.

  9. Remove parcels from the steamer and let rest briefly before unwrapping.

  10. Unwrap each banana leaf parcel onto a plate and serve the rice with sambal, fried anchovies, roasted peanuts, hard-boiled egg halves, cucumber slices, and chicken curry.

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    Banana Leaf Rice (Nasi Daun Pisang)

    This Malaysian-style banana leaf rice wraps fluffy coconut-infused rice in banana leaves, giving it a subtle grassy aroma and tender texture. Traditionally plated with an assortment of curries, fried anchovies, and sambal, it makes a satisfying centerpiece for a shared meal. The leaf parcels can also be assembled ahead and steamed just before serving.

    1 hr 30 min 6 servings 520 cal

    Ingredients

    • 3 cups jasmine rice, rinsed and drained
    • 1 1/2 cups coconut milk
    • 2 cups water
    • 3 cloves garlic, smashed
    • 1 piece ginger, thinly sliced (1-inch piece)
    • 2 pandan leaves, tied into a knot
    • 1 teaspoon salt
    • 6 large banana leaves, softened over flame and wiped clean
    • 1/2 cup sambal
    • 1/2 cup fried anchovies (ikan bilis)
    • 1/2 cup roasted peanuts
    • 3 hard-boiled eggs, halved
    • 1 cucumber, sliced
    • 1 cup chicken curry

    Method

    1. 1

      Combine rinsed rice, coconut milk, water, garlic, ginger, pandan leaves, and salt in a rice cooker or saucepan.

    2. 2

      Cook the rice using the rice cooker's normal cycle, or bring to a boil, cover, and simmer over low heat until liquid is absorbed and rice is tender.

    3. 3

      Remove pandan leaves, ginger slices, and garlic from the cooked rice, then fluff the rice gently with a fork.

    4. 4

      Pass each banana leaf quickly over a stovetop flame or hot skillet for 5 to 10 seconds per side until pliable and glossy, then wipe clean with a damp cloth.

    5. 5

      Lay one softened banana leaf flat, shiny side up, and spoon about 3/4 cup of the cooked rice into the center.

    6. 6

      Fold the sides of the leaf over the rice to form a rectangular parcel, then fold the ends under and secure with a toothpick or kitchen twine. Repeat with remaining leaves and rice.

    7. 7

      Arrange the rice parcels seam-side down in a steamer basket set over simmering water in a covered pot.

    8. 8

      Steam the parcels over medium heat until the rice is heated through and infused with the banana leaf aroma.

    9. 9

      Remove parcels from the steamer and let rest briefly before unwrapping.

    10. 10

      Unwrap each banana leaf parcel onto a plate and serve the rice with sambal, fried anchovies, roasted peanuts, hard-boiled egg halves, cucumber slices, and chicken curry.