Entree: Malaysia – Sabah – Nasi Linopot (Traditional Sabah coconut-flavored rice wrapped and steamed in banana leaf)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 cups (400 g) jasmine rice, rinsed and drained
- 1 cup (100 g) freshly grated coconut
- 1 3/4 cups (420 ml) water
- 1/2 tsp (3 g) salt
- 2 pandan leaves, tied in a knot (optional)
- 8 large banana leaves, washed and softened over heat for wrapping
- 2 tbsp (30 ml) neutral oil for brushing banana leaves
- 1 tbsp (15 ml) toasted sesame oil or coconut oil (optional, for flavor)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, combine the rinsed rice, grated coconut, water, and salt. Add the pandan leaves if using. Bring to a gentle boil over medium heat.
3. Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until the rice is just tender and liquid is mostly absorbed. Remove from heat and let sit covered for 5 minutes.
4. Gently fluff the rice with a fork, then fold in the toasted sesame or coconut oil if using to enhance aroma. Remove pandan leaves.
5. Cut softened banana leaves into roughly 10x12 inch (25x30 cm) rectangles. Lightly brush each with neutral oil to prevent sticking and to make them pliable.
6. Place about 1 cup (200 g) of the coconut rice onto each banana leaf rectangle, fold the sides over tightly to form a compact packet, and roll or fold ends to seal.
7. Arrange the wrapped packets in a steamer basket and steam over simmering water for 20–25 minutes to set the shape and meld flavors.
8. Remove from steamer, let rest 5 minutes, then unwrap and serve warm. Traditionally served alongside grilled fish, sambal, or lauk from Sabah.