Linopot (Sabahan Wrapped Rice With Taro)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Rinse the rice in a bowl with cool water, changing the water several times until it runs clear.

   Ongeveer 3 min

   Tip van de kok: This step removes excess starch and helps prevent the rice from becoming overly gummy.

2. 2

   Drain the rice well and place it in a medium pot or the inner pot of a rice cooker.

   Ongeveer 1 min

3. 3

   Add the cubed taro root, salt, and water to the pot with the rice.

   Ongeveer 1 min

4. 4

   If using a rice cooker, start the standard cooking cycle. If using a pot, bring the mixture to a boil over medium-high heat.

   Ongeveer 5 min

5. 5

   If using a pot, reduce the heat to low, cover tightly, and simmer for 15-20 minutes until all water is absorbed.

   Ongeveer 20 min

   Tip van de kok: Avoid lifting the lid while simmering to keep the steam trapped inside.

6. 6

   While the rice cooks, soften the banana leaves by quickly passing them over a low gas flame or by pouring hot water over them.

   Ongeveer 5 min

   Tip van de kok: This makes the leaves pliable and prevents them from tearing when you fold them.

7. 7

   Carefully wipe the softened leaves clean with a damp cloth and pat dry.

   Ongeveer 2 min

8. 8

   Once the rice and taro are cooked, let the pot sit covered for 5 minutes off the heat.

   Ongeveer 5 min

9. 9

   Uncover the pot and use a potato masher or a sturdy spoon to mash the taro and rice together into a sticky, combined mass.

   Ongeveer 3 min

   Tip van de kok: You can leave it slightly chunky or mash it until smooth, according to your preference.

10. 10

    Lay a piece of banana leaf flat and place about one-quarter of the rice mixture in the center.

    Ongeveer 1 min

11. 11

    Fold the long sides of the leaf over the rice, then fold the shorter ends underneath to create a neat, rectangular packet.

    Ongeveer 3 min

    Tip van de kok: Fold it snugly to ensure the packet holds its shape.

12. 12

    Secure the packet with kitchen twine if needed, and repeat with the remaining rice and leaves.

    Ongeveer 2 min

13. 13

    Set up a steamer over simmering water and place the wrapped parcels inside, ensuring they don't touch the water.

    Ongeveer 2 min

14. 14

    Cover the steamer and steam the parcels for 10 minutes.

    Ongeveer 10 min

    Tip van de kok: This step is crucial for infusing the rice with the wonderful aroma of the banana leaf.

15. 15

    Remove the steamer from the heat and let the parcels rest for 5 minutes before unwrapping to serve.

    Ongeveer 5 min