Banana leaves should be passed over an
open flame for a few seconds before use to soften them, so that they do
not crack when folded. Alternatively, dip the leaves in boiling water
until they just strat to soften. They are sold in rectangular sheets in
provision shops and supermarkets. If banana leaves are not available,
substitute with waxed paper.
Uncooked white rice
Banana leaf for wrapping
Melted butter for brushing
Grated cheddar cheese (optional)
Soak rice in water for 8 hours or
overnight. Drain rice and reserve the liquid. In a blender or food
processor, grind the rice finely, adding just enough of the reserved
liquid so the mixture turns. It should have the consistency of a dough.
Add baking powder, sugar and salt to rice
dough and mix well.
Wilt banana leaves by passing over an open
flame for a few seconds. Cut banana leaves into 10 cm circles. Brush the
leaves with butter and use to line tart molds or muffin tins.
Pour dough into molds. Steam molds in a
steamer until cakes are fully cooked, about 20-25 minutes.
When cakes are fully cooked, knife
inserted in the center of a cake will come out clean.
If desired, top each cake with grated
cheese before serving.