Grilled Coconut Sticky Rice

  My niece has a cooking class (as a supplementary subject), and most of the menus that she made were Thai sweet.

After seeing it almost every day, it makes me want to make them too, haha. There are so many Thai sweets that don't need any special ingredients. Like this recipe, the most important things are sticky rice and coconut milk.
Because for the filling you can use ripe banana instead of making sweet potato filling (like the one that I made), and it's easier too.

Actually, if you know "Kao Niaw Moon (coconut sticky rice that we eat with ripe mango)", this one is almost the same. The difference is in this menu, you don't use coconut milk when cooking the rice, but pour it over the rice after the rice is cooked. But you can use this easy recipe for eating with ripe mango too.
To make the cooking and preparing easier, and take less time, I soak the sticky in hot water (boil the water and pour it over the rice), and I can shorten the soaking time from overnight to 1 hour!!!!
This recipe is very easy but you need to pay attention when wrapping the rice with the banana leaf, wrap it tightly or the rice will be crumbly.
When grilling, you need to grill until the banana leaf become burn or the heat won't go to the rice plus the burned banana leaf gives this sweet a good fragrance too.

English: Grilled coconut sticky rice
สูตรภาษาไทย: ข้าวเหนียวปิ้งไส้มันหวาน
日本語のレシピ：カオニャオピンク
Youtube: ข้าวเหนียวปิ้งไส้มันหวาน/ Grilled coconut sticky rice/ カオニャオピンク

Grilled Coconut Sticky Rice

Makes 7 pieces

Sweet potato filling
130 g .................. Sweet potato (net weight)
80 g .................... Water
40 ml ................. Coconut milk
1 tbsp ................. Granulated sugar

Coconut Sticky Rice
200 ml ................... Thai sticky rice
150 ml .................... Water
50 ml ...................... Coconut milk
50 g ......................... Granulated sugar
1 tsp ......................... Salt

................................. Banana leaf for wrapping

 I use Thai Sticky rice.

Pour hot water (90-100℃) over the rice (about 3 cm above the rice).
Soak the rice for 1 hour.

 Put the sweet potato into a bowl, pour the water into the bowl.
Heat in a microwave  (600W) for 7.30 minutes.

 Drain the sweet potato.
Use a hand mixer to mash the sweet potato.
Pour the coconut milk and sugar into the bowl, and beat to combine.

 Put the sweet potato filling into a piping bag.

 Drain the rice.

 Put into a microwaveable bowl, and pour the water into the bowl.
Cover and heat in a microwave  (600W) for 10 minutes.

 ผสมMix the coconut milk with sugar and salt then heat in a microwave  (600W) for 40 seconds.

 Remove the rice from the microwave, and pour the coconut milk mixture over the rice.
Mix to combine.

 Cover and leave for 10 minutes.

 Spoon the coconut rice over a piece of banana leaf.
Pipe the sweet potato filling over the rice.

 Tightly wrap the rice with the banana leaf.

 Place over another piece of banana leaf, and wrap tightly.

 Fasten with toothpicks.

 Trim the edges with scissors.

 Grill over a preheated griller.

Grill until the banana leaf burned.

Grilled Coconut Sticky Rice