Entree: Indonesia – Manado / North Sulawesi – Nasi Jaha (Banana-leaf wrapped glutinous rice cooked with coconut and spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 4 cups (800 g) glutinous (sticky) rice, soaked 4 hours and drained
- 1 1/2 cups (360 ml) thick coconut milk
- 1 cup (100 g) freshly grated coconut (optional, for texture)
- 1 tsp (6 g) salt
- 1 tsp (2 g) coriander seeds, toasted and crushed
- 2 pandan leaves, knotted
- 2–3 banana leaves for wrapping, softened over flame or in hot water
- 1 tbsp (15 ml) vegetable oil for brushing banana leaves and tying
- Kitchen twine or small strips of rattan for securing wraps

Instructions

1. After soaking, drain the glutinous rice thoroughly. In a large bowl, combine the drained rice, coconut milk, grated coconut (if using), salt, and crushed toasted coriander; mix well so the rice is evenly coated.
2. Prepare banana leaves by briefly passing them over an open flame or dipping in hot water until pliable, then pat dry. Cut into rectangles about 10 x 12 inches (25 x 30 cm).
3. Lay one banana-leaf rectangle flat, place a knotted pandan leaf lengthwise in the center, and spoon a portion of the rice mixture (about 3/4–1 cup per serving) on top. Fold the leaf tightly around the rice to form a cylinder or parcel and secure both ends with kitchen twine or rattan strips. Repeat until all rice is used.
4. Place the wrapped parcels in a steamer basket, cover, and steam over simmering water for 90–120 minutes, rotating parcels once halfway through, until the rice is fully cooked and translucent. (Alternatively, traditional charcoal cooking or roasting the bundled rice is used in Manado; for home kitchens steaming is most reliable.)
5. Remove parcels from the steamer and let rest 10–15 minutes before unwrapping. Serve warm by unrolling the banana leaf and slicing or tearing portions to eat alongside grilled fish, sambal, or as a handheld snack.