Rice is cooked in coconut milk, spread onto banana leaf, filled with a chicken and vegetable mixture in the centre and rolled tightly before steaming. The distinctive aroma of the banana leaf makes these rolls special for a picnic basket.
Cook the rice with the coconut milk and salt over low heat for 15 minutes, until the liquid is absorbed.
Mix the boiled chicken breast with the carrot and green beans.
Spread the cooked rice thinly onto the banana leaf, place the filling in the centre, roll tightly and secure the ends with toothpicks.
Steam the rolls over boiling water in a steamer pot for 30 minutes.
Do not roll the parcels too loosely, or they will open while steaming and the filling will spill out. The banana leaf is not eaten; it is used only for cooking and presentation.
If banana leaf is unavailable, parchment paper works as a substitute; it serves the same function, but the characteristic aroma is missing.
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