The Burmese Banana Coconut Wraps are one of my favorite sweet treats from Tea Garden in Mae Sot. In Myanmar, the wraps with banana and coconut are typically enjoyed after a meal, along with a cup of tea. The banana leaf functions as natural packaging, which makes the wraps perfect to bring along as a snack for farmers working in the field, or for your lunch box if you wish, though I would recommend eating the wraps, while they’re still hot, straight from the steamer. Don’t let the exotic ingredients scare you off. The banana wraps are really easy to make and super tasty, so I hope you’ll give it a try.
Notes
Before the banana leaves are ready to use, you need to wash them and remove any larger stems. If you are using banana leaves straight from the palm tree, you will also need to soften the leaves. This is done by passing the leaves over a gas burner or a gas range, so be careful not to burn your fingers. Another option is to heat the banana leaves in the oven for 5-10 minutes. The heat softens the leaves and give them a bright green color, and now they are ready for use.
Read the blog post about how to prepare banana leaves for cooking >>
Read the blog post about how we got the banana leaves for the wraps >>
Recipe: Burmese Banana Wraps – Tea Garden in Mae Sot
8-10
pcsIn Myanmar, the wraps with banana and coconut are typically enjoyed after a meal, along with a cup of tea. The banana leaf functions as natural packaging, which makes the wraps perfect to bring along as a snack for farmers working in the field, or for your lunch box if you wish, though I would recommend eating the wraps, while they’re still hot, straight from the steamer. Don’t let the exotic ingredients scare you off. The banana wraps are really easy to make and super tasty, so I hope you’ll give it a try.
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Ingredients
1 1 coconut
1½ 1½ banana
1 cup 1 (2.4dL) rice flour or wheat flour
1 cup 1 water
2 tablespoons 2 sugar
A pinch of salt
A pinch of baking soda
A bit of cooking oil for the banana leaves
8-10 8-10 banana leaves cut into squares ~ 8″ x 8″
Directions
- Grate the coconut and set it aside
- Mix banana, rice flour, sugar, baking soda, water and salt with your hands until it turns into a uniform liquid mass.
- Take a banana leaf sheet and add a bit of oil to the inside, so the batter doesn’t stick. Wrap the batter in the banana leaf and fold it (see video below).
- Steam the banana wraps in a steamer for 15 minutes.
- To see if the wraps are cooked, gently stick a knife through the banana leaf. If the mixture does not leak out, the wraps are ready. It is better to over-steam a bit rather than not steaming enough.
- Eat the wraps with fresh, sliced coconut.
Recipe Video
This Cuisinart Preferred Pan 4-Pc Set is one of those kitchen essentials that makes you wonder how you ever managed without it. The set comes with a 4.5 qt. multi-purpose pan with cover, a steamer insert, and a slotted turner. It’s perfect for steaming veggies or dumplings, but it also does so much more: poach, sauté, sear, fry, boil, simmer, braise, roast… you name it.
The nonstick surface is Cuisinart’s exclusive PURELYCERAMIC system, which means food releases easily and cleanup is quick. The EasyGrip silicone handles stay cool, and there’s even a built-in utensil holder in the lid knob that fits standard kitchen tools.
About Tea Garden in Mae Sot, Thailand
Tea Garden is the restaurant at Borderline Collective in Mae Sot. Borderline supports migrants and refugees from Myanmar and the Tea Garden restaurant serves the most delicious Burmese food prepared by chef Nge Nge with love. The restaurant is located in an outdoor garden next to the Borderline Shop, like a quiet oasis just off the main road in Mae Sot and the clientele is a mix of international NGO workers and local Mae Sot residents. All the dishes at the restaurant are vegetarian and a great deal of them are vegan too. Tea Garden also offers cooking classes, so you can learn how to cook the delicious dishes served at the restaurant.
Tea Garden at Borderline Collective, 674/14 Intharakeeree Road, Mae Sot, Thailand
