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Salee Haw Kaab

Origin: Laotian
No ratings yet
Course Main Course
Cuisine Laotian, Southeast Asia

Ingredients
  

  • 2 cups uncooked sticky (glutinous) rice
  • 4 ears corn
  • 1.5-2 cups shredded coconut
  • cup honey
  • 1 tsp kosher salt
  • ½ cup rice flour

Instructions
 

  • Rinse the rice until the rinse is clear.
  • Soak the rice overnight.
  • Dehusk the corn and setaside the inner husks
  • Remove the silk and thencut the kernels from the cobs in a bowl
  • Same some full kernels fortexture and set aside
  • Place the drained rice in afood processor and pulse to a coarse consistency
  • Add the corn kernels (but not the saved kernels for texture), scraped coconut and pulse until the consistency is similar to cornmeal
  • Add the saves corn kernels
  • Add the honey and salt
  • Add the rice flour
  • Place the corn husks on a flat surface
  • Add a spoonful of the corn mixture, fold over the husk and sides
  • Tie with twine
  • Arrange the packets in a bamboo steamer. Steam for 40-45 minutes.
  • Serve the warm or cold
  • Serve with drizzled honey and sprinkled crushed pistachios over the top of the dish.
Keyword wrapped foods
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