Banana Leaf Sticky Rice with Chinese Bacon

Chef Dale Talde's Banana Leaf Sticky Rice with Chinese Bacon

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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1 lb bacon, skin removed, medium diced

3 oz. Shao Xing, Chinese rice wine

4 oz. soy sauce

3 cups water

5 oz oyster sauce

1 tsp sugar

2 tbsp ginger, minced

2 tbsp garlic, minced

2 tbsp vegetable oil

Banana leaves

2 lbs. Sticky Rice, soaked in water overnight

Braised chinese bacon, recipe

1 cup chinese bacon braising liquid

Attachments: Cooking Chef Bowl, Steamer Basket


  1. In the Cooking Chef bowl, pre heat to 400 degrees, then add oil, and then add ginger and garlic. 
  2. Once the garlic and ginger have become aromatic, add Chinese bacon let cook for 3-5 minutes then add the Chinese rice and the rest of the ingredients.
  3. Bring this to a boil and then back down to a simmer, cook low and slow for about 45  minutes or until the bacon is tender. 
  4. Then strain liquid and reserve the bacon, ginger and garlic.
  5. Strain sticky rice and steam in the Cooking Chef bowl with the steam attachment and wet piece of cheese cloth and steam for 12 minutes.
  6. Remove the sticky rice and place into a bowl and stir in Chinese bacon mix and braising liquid. 
  7. Cut 4 inch by 4 inch pieces of banana leaf, add 3oz of the  sticky rice and bacon mixture to the banana leaf, and roll into a tube, then set aside.
  8. To finish cooking, place water into the Cooking Chef bowl set onto high. 
  9. Place the sticky rice into the  steamer attachment, and place into the bowl. Steam for 4 minutes or until warm. 

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