Читать книгу Indonesian Cakes & Desserts - William W. Wongso - Страница 5

Double-wrapped banana leaf parcels

The banana leaf is a versatile material that is widely used in preparing Indonesian dishes. It is frequently used to wrap foods for steaming, or grilling directly over hot coals. When using banana leaves, first wipe them clean then cut them to the required sizes. Pour boiling water over them in a basin to scald them, or heat them directly over a gas flame until they are soft enough to be pliable without cracking. If banana leaves are not available, aluminum foil can be used, though it does not impart the subtle flavor and fragrance of banana leaves.

Large pieces of banana leaves as main wrappers

Small strips of banana leaf for outer wrapping

1 quantity Filling

Wok with cover and steaming rack or steamer set

Step 1: Cut the large banana leaf sheets into smaller 20 x 25 cm (8 x 10 in) sheets. Cut the same number of small banana leaf strips measuring 5x2 0 cm (2x 8 in). Place the required amount of Filling in the center of a large banana leaf wrapper.

Step 2: Pleat one side of the wrapper with your index finger and press the two resulting edges of the wrapper together as shown to form "wings".

Step 3: Repeat with the other side of the wrapper.

Step 4: Fold one wing from the left and one wing from the right to the front of the package.

Step 5: Fold the remaining wings on the reverse side to the back of the package.

Step 6: Place the package in the center of a smaller strip of banana leaf and fold the strip up to hold the pleats together.

Step 7: Secure the top of the parcel with a toothpick.

Step 8: Tuck in any open corners and prepare for steaming. Fill a wok or steamer pot with water to a depth of 5 cm (2 in). Bring the water to a rolling boil. Place the packages on the steamer rack set inside the wok or steamer pot. Cover and cook for 35 minutes, adding more boiling water every 10 minutes or as needed.