This is a unique Laotian dish that literally means “corn wrapped in husks”. This is similar to the Guanimos recipe, also in this volume. However, this is a world away from the Caribbean, Central and South America. One of the major differences is the use of rice flour and glutinous rice in this recipe. This dish is more of a desert but has been placed here since it is wrapped in corn and is not usually listed as a desert.
Salee Haw Kaab
- 2 cups uncooked sticky (glutinous) rice
- 4 ears corn
- 1.5-2 cups shredded coconut
- ⅔ cup honey
- 1 tsp kosher salt
- ½ cup rice flour
- 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.