20 Exotic Banana Leaf Recipes Delightful

Zesty flavors and aromatic delights await in our roundup of 20 Exotic Banana Leaf Recipes Delightful! Perfect for home cooks looking to spice up their meal prep with something uniquely tropical, these recipes promise to transport your taste buds to far-off lands. From savory wraps to sweet treats, each dish wrapped in banana leaves offers a peek into global cuisines. Ready to explore? Let’s dive in!

Banana Leaf Wrapped Grilled Fish

Kindly imagine the gentle rustle of banana leaves as they cradle the fish, infusing it with a subtle, earthy aroma that promises a meal both comforting and exotic. This dish, a harmonious blend of simplicity and flavor, invites you to slow down and savor the process as much as the result.

Ingredients

• 1 whole fish (about 2 lbs), cleaned and scaled
• 2 banana leaves, thawed if frozen
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. Rinse the fish under cold water and pat dry with paper towels to ensure the skin crisps nicely.
3. Rub the fish inside and out with olive oil, then season with salt and black pepper.
4. Stuff the cavity with lemon slices, minced garlic, and chopped cilantro for a burst of flavor.
5. Lay the banana leaves flat on a clean surface, overlapping slightly if necessary, and place the fish in the center.
6. Fold the banana leaves over the fish, securing the edges with toothpicks to create a tight parcel.
7. Place the wrapped fish on the grill and cook for 15 minutes on each side, allowing the leaves to char slightly for added smokiness.
8. Carefully unwrap the fish to check for doneness; the flesh should flake easily with a fork.

Soft and flaky, the fish carries the delicate essence of banana leaves, with a bright acidity from the lemon and a hint of garlic. Serve it directly from the leaves for a rustic presentation, or plate it alongside a simple salad to let the flavors shine.

Steamed Sticky Rice in Banana Leaf

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a dish that wraps warmth and tradition in every bite. Steamed sticky rice in banana leaf is one such recipe, a humble yet profound offering that carries the essence of home and heritage in its fragrant, tender grains.

Ingredients

• 2 cups sticky rice
• 1.5 cups coconut milk
• 1/2 tsp salt
• 4 banana leaves, cut into 8×8 inch squares
• 1 tbsp vegetable oil

Instructions

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight for best results.
2. Drain the soaked rice and place it in a steamer basket. Steam over boiling water for 20 minutes, or until the rice is partially cooked.
3. While the rice is steaming, warm the coconut milk and salt in a small saucepan over low heat until the salt is dissolved. Do not boil.
4. Transfer the partially cooked rice to a large bowl and gently fold in the warm coconut milk mixture. Let it sit for 10 minutes to absorb the liquid.
5. Brush each banana leaf square lightly with vegetable oil to prevent sticking. Place a portion of the rice in the center of each leaf.
6. Fold the banana leaf over the rice to form a tight packet, securing the edges with toothpicks if necessary.
7. Steam the packets over boiling water for 15 minutes, allowing the banana leaves to impart their aroma to the rice.
8. Remove from the steamer and let the packets cool for a few minutes before opening.

Unwrapping the banana leaf reveals sticky rice that’s perfectly tender, with a subtle sweetness from the coconut milk and a fragrant hint of the leaf. Serve it alongside grilled meats or enjoy it as is, perhaps with a sprinkle of sesame seeds for a bit of crunch.

Banana Leaf Pork Roast

Sometimes, the most comforting meals come wrapped in the simplest of packages, like the banana leaf pork roast, a dish that whispers of home and heart with every tender bite.

Ingredients

• 3 lbs pork shoulder, boneless
• 2 cups banana leaves, cut into 12×12 inch squares
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tsp black pepper, ground
• 1/2 tsp salt
• 1/4 cup water

Instructions

1. Preheat your oven to 325°F.
2. In a small bowl, mix together the soy sauce, brown sugar, garlic, ginger, black pepper, and salt to create the marinade.
3. Place the pork shoulder in a large dish and pour the marinade over it, ensuring the meat is fully coated. Let it marinate for at least 1 hour in the refrigerator for deeper flavor.
4. Lay out two banana leaf squares on a flat surface, overlapping slightly to prevent leaks. Place the marinated pork in the center.
5. Fold the banana leaves over the pork, wrapping it tightly to form a packet. Secure with kitchen twine if necessary.
6. Place the wrapped pork on a baking sheet and roast in the preheated oven for 2.5 hours, or until the pork is fork-tender.
7. Remove from the oven and let it rest for 10 minutes before unwrapping to allow the juices to redistribute.
8. Carefully open the banana leaves, being mindful of the steam, and transfer the pork to a serving platter.
9. Pour the water into the baking sheet to deglaze, then drizzle the collected juices over the pork for added moisture and flavor.

Banana leaf pork roast emerges succulent and fragrant, the meat falling apart at the slightest touch, infused with the earthy aroma of banana leaves. Serve it alongside steamed rice and a crisp salad for a meal that feels both indulgent and intimately familiar.

Grilled Chicken in Banana Leaf

Sometimes, the simplest dishes carry the most profound flavors, like this Grilled Chicken in Banana Leaf, a humble yet deeply satisfying meal that whispers of summer evenings and shared stories around the fire.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups coconut milk
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp soy sauce
• 1 tsp turmeric powder
• 1 tsp salt
• 4 banana leaves, cut into 12×12 inch squares
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine 2 cups coconut milk, 1 tbsp minced garlic, 1 tbsp minced ginger, 1 tbsp soy sauce, 1 tsp turmeric powder, and 1 tsp salt. Stir until well mixed.
2. Add 4 boneless, skinless chicken breasts to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. Brush the grill grates lightly with 1 tbsp vegetable oil to prevent sticking.
4. Remove the chicken from the marinade, letting excess drip off. Place each breast in the center of a banana leaf square.
5. Fold the banana leaf around the chicken to form a tight packet, securing the edges with toothpicks if necessary.
6. Grill the banana leaf packets for 25-30 minutes, turning once halfway through, until the chicken reaches an internal temperature of 165°F.
7. Carefully open the packets to avoid steam burns. Serve the chicken in the banana leaf for a rustic presentation.

As you unwrap the banana leaf, the aroma of coconut and spices fills the air, revealing chicken that’s tender and infused with a subtle smokiness. Try serving it with a side of steamed jasmine rice to soak up the flavorful juices.

Banana Leaf Baked Salmon

Wandering through the quiet of the morning, I find myself drawn to the simplicity and elegance of cooking with banana leaves, their earthy aroma a prelude to the delicate flavors they impart. Today, I share with you a recipe that feels like a gentle embrace, Banana Leaf Baked Salmon, a dish that marries the richness of the sea with the whisper of the earth.

Ingredients

• 4 banana leaves, thawed if frozen
• 4 salmon fillets, 6 oz each
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1/4 cup fresh dill, chopped

Instructions

1. Preheat the oven to 375°F.
2. Rinse the banana leaves under warm water to soften, then pat dry with a towel.
3. Place each salmon fillet in the center of a banana leaf.
4. Drizzle olive oil over each fillet, then season with salt and black pepper.
5. Sprinkle minced garlic and chopped dill evenly over the fillets.
6. Arrange lemon slices on top of each fillet.
7. Fold the banana leaves over the salmon, creating a tight packet, and secure with kitchen twine.
8. Place the packets on a baking sheet and bake for 20 minutes, or until the salmon flakes easily with a fork.
9. Tip: To check for doneness, insert a fork into the thickest part of the fillet; it should slide in easily.
10. Tip: If banana leaves crack while folding, briefly pass them over an open flame to make them more pliable.
11. Tip: For an extra layer of flavor, lightly toast the banana leaves before using.
12. Remove from the oven and let rest for 5 minutes before serving.

Kindly unwrap the packets to reveal the salmon, now infused with the subtle sweetness of banana leaves and the bright notes of lemon and dill. The flesh should be moist and flaky, a perfect canvas for the aromatic steam that escapes. Serve alongside a crisp salad or over a bed of jasmine rice to soak up the juices.

Traditional Nasi Lemak Wrapped in Banana Leaf

Curled up in the quiet of the morning, the thought of Nasi Lemak, with its fragrant rice and symphony of flavors, feels like a warm embrace. This dish, traditionally wrapped in banana leaves, carries the essence of Malaysian mornings into our kitchens, offering a taste of comfort and tradition.

Ingredients

• 2 cups jasmine rice
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1 pandan leaf, knotted
• 1/2 tsp salt
• 4 banana leaves, cut into 10×10 inch squares
• 4 hard-boiled eggs, halved
• 1/2 cup roasted peanuts
• 1/2 cup fried anchovies
• 1 cucumber, sliced
• 1/2 cup sambal

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then drain well.
2. In a medium pot, combine the rinsed rice, coconut milk, water, pandan leaf, and salt. Stir gently to mix.
3. Bring the mixture to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
4. After 15 minutes, turn off the heat and let the rice sit, covered, for 10 minutes to steam.
5. While the rice rests, briefly pass each banana leaf square over an open flame for about 10 seconds on each side to make them pliable.
6. Place a portion of the cooked rice onto the center of each banana leaf square. Flatten slightly to create a bed for the toppings.
7. Arrange the hard-boiled egg halves, roasted peanuts, fried anchovies, and cucumber slices on top of the rice.
8. Add a spoonful of sambal to each portion, adjusting according to preference. Tip: For a less spicy version, serve the sambal on the side.
9. Fold the banana leaf over the filling to form a tight packet, then secure with a toothpick if necessary. Tip: The warmth of the rice will infuse the banana leaf, adding a subtle aroma to the dish.
10. Serve immediately, allowing each person to unwrap their packet to release the fragrant steam.

Rich in textures and flavors, the Nasi Lemak offers a delightful contrast between the creamy coconut rice, crunchy peanuts, and spicy sambal. For an authentic experience, enjoy it with your hands, letting the banana leaf impart its earthy fragrance to every bite.

Banana Leaf Steamed Snapper

Yesterday, as the evening light faded, I found myself drawn to the simplicity and elegance of a dish that feels both ancient and wonderfully immediate. Banana Leaf Steamed Snapper, with its delicate flavors and aromatic steam, is a reminder of how food can transport us.

Ingredients

• 1 whole snapper (about 2 lbs), cleaned and scaled
• 2 banana leaves, thawed if frozen
• 1 tbsp ginger, julienned
• 1 tbsp garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 green onions, sliced
• 1/4 cup cilantro, chopped
• 1 lime, sliced

Instructions

1. Preheat your steamer to 212°F (100°C), ensuring it’s ready before you start preparing the fish.
2. Rinse the snapper under cold water and pat dry with paper towels, making sure the cavity is dry to help the seasoning adhere.
3. Combine ginger, garlic, soy sauce, sesame oil, sugar, and white pepper in a small bowl, stirring until the sugar dissolves.
4. Place the banana leaves on a flat surface, overlapping slightly if necessary, to fully wrap the snapper.
5. Place the snapper on the banana leaves, making a few shallow cuts on each side to allow the marinade to penetrate.
6. Pour the marinade over the snapper, ensuring it coats both the outside and the cavity evenly.
7. Scatter green onions, cilantro, and lime slices over and inside the snapper.
8. Fold the banana leaves over the snapper, securing with kitchen twine if needed, to create a tight parcel.
9. Steam the parcel for 20 minutes, checking at the 15-minute mark to ensure the fish is cooking evenly.
10. Remove from the steamer and let rest for 5 minutes before unwrapping to serve.

Once opened, the snapper reveals itself, tender and flaky, infused with the subtle earthiness of banana leaves and the bright notes of lime and cilantro. Serve it directly from the leaf for a dramatic presentation, or plate it with steamed rice to soak up the exquisite juices.

Thai Style Banana Leaf Grilled Shrimp

Evenings like these call for something special, a dish that transports you to the bustling streets of Bangkok with just one bite. Thai Style Banana Leaf Grilled Shrimp is that dish, a harmonious blend of flavors wrapped in the earthy aroma of banana leaves.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut milk
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1 lime, juiced
• 2 banana leaves, cut into 8×8 inch squares
• 4 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, combine shrimp with coconut milk, red curry paste, fish sauce, brown sugar, and lime juice. Marinate for 15 minutes at room temperature.
2. Preheat grill to medium-high heat, about 375°F.
3. Place a portion of marinated shrimp in the center of each banana leaf square. Fold the leaf over the shrimp, securing with bamboo skewers.
4. Grill the wrapped shrimp for 3 minutes on each side, or until the shrimp are pink and opaque.
5. Carefully remove the skewers and serve the shrimp in the banana leaf for an authentic presentation.

Zesty and vibrant, the shrimp are perfectly tender with a slight char from the grill. Serve them alongside a simple cucumber salad to balance the richness, or enjoy straight from the leaf for a truly immersive experience.

Banana Leaf Wrapped Tofu Curry

Perhaps there’s no greater comfort than the aromatic embrace of a curry, especially when it’s lovingly wrapped in banana leaves, infusing the tofu with a subtle, earthy sweetness. This dish, a humble yet profound blend of flavors, invites you to slow down and savor each bite, much like the gentle unfolding of the leaves themselves.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups coconut milk
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tbsp vegetable oil
• 1 large banana leaf, cleaned and cut into 12×12 inch squares
• 1/2 cup chopped cilantro
• 1 lime, juiced
• 1 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with vegetable oil.
2. In a large bowl, mix the cubed tofu with curry powder, turmeric, and salt until evenly coated.
3. Heat the coconut milk in a saucepan over medium heat until it begins to simmer, then remove from heat.
4. Place a portion of the tofu mixture in the center of each banana leaf square, drizzle with simmered coconut milk, and sprinkle with chopped cilantro.
5. Fold the banana leaf over the tofu, creating a tight parcel, and secure with kitchen string if necessary.
6. Arrange the parcels in the prepared baking dish and bake for 25 minutes, or until the banana leaves are slightly charred at the edges.
7. Remove from the oven, let cool for 5 minutes, then drizzle with lime juice before serving.

Zestful and vibrant, the banana leaf wrapped tofu curry offers a tender texture with a creamy, spiced coconut sauce that clings to each piece of tofu. Serve it alongside steamed jasmine rice or unwrap the parcels at the table for a dramatic reveal that’s sure to impress.

Malaysian Otak-Otak in Banana Leaf

Kindly imagine the gentle rustle of banana leaves as you unfold them to reveal the vibrant, spiced fish cake within, a traditional Malaysian delight known as Otak-Otak. This dish, with its harmonious blend of spices and the subtle aroma of banana leaf, invites a moment of quiet appreciation before the first bite.

Ingredients

• 1 lb mackerel fillet, finely minced
• 1 cup coconut milk
• 2 tbsp tamarind paste
• 1 tbsp sugar
• 1 tsp salt
• 2 eggs, beaten
• 10 banana leaves, cut into 8×8 inch squares
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the Otak-Otak.
2. In a large bowl, combine the minced mackerel, coconut milk, tamarind paste, sugar, salt, and beaten eggs. Mix until the ingredients are well incorporated. Tip: For a smoother texture, blend the mixture briefly in a food processor.
3. Lightly oil each banana leaf square with vegetable oil to prevent sticking. Tip: Passing the leaves over an open flame for a few seconds makes them more pliable.
4. Place about 2 tablespoons of the fish mixture in the center of each banana leaf square. Fold the leaf over the mixture, securing the edges with toothpicks if necessary.
5. Arrange the wrapped Otak-Otak on a baking sheet and bake for 25 minutes, or until the fish cake is firm to the touch. Tip: For a charred flavor, briefly grill the baked Otak-Otak over medium heat for 1-2 minutes per side.

Lusciously tender with a hint of smokiness, the Otak-Otak offers a delightful contrast between its creamy interior and the slightly charred banana leaf. Serve it alongside a simple cucumber salad to cut through the richness, or enjoy it as is, straight from the leaf.

Banana Leaf Grilled Corn

Now, as the evening light fades, there’s something deeply comforting about the simple act of grilling corn wrapped in banana leaves. It’s a method that whispers of summer evenings and the gentle crackle of the grill, infusing the corn with a subtle, smoky sweetness that’s hard to resist.

Ingredients

• 4 ears fresh corn, husks removed
• 4 banana leaves, thawed if frozen
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp chili powder

Instructions

1. Preheat your grill to medium heat, aiming for a steady 350°F.
2. Lay out the banana leaves on a clean surface and brush each lightly with melted butter to prevent sticking.
3. Place an ear of corn in the center of each banana leaf, then sprinkle evenly with salt, black pepper, and chili powder.
4. Wrap the banana leaves around the corn, folding the edges to create a tight packet. Secure with kitchen twine if necessary.
5. Place the wrapped corn on the grill and cook for 15 minutes, turning every 5 minutes to ensure even cooking.
6. Carefully unwrap one packet to check for doneness; the corn should be tender with slight char marks.
7. Remove from the grill and let rest for 2 minutes before serving.

Once unwrapped, the corn reveals a tender, juicy texture with a hint of smokiness from the grill. The banana leaves impart a subtle earthiness, making this dish a delightful twist on traditional grilled corn. Serve it alongside a dollop of lime crema for an extra zing that complements the natural sweetness of the corn.

Vietnamese Banana Leaf Wrapped Beef

Dusk settles softly outside, and in the quiet of the kitchen, the aromatic promise of Vietnamese Banana Leaf Wrapped Beef begins to unfold. This dish, a tender embrace of flavors and textures, invites a moment of pause, a gentle journey through taste and tradition.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 6 banana leaves, cut into 8×8 inch squares
• Kitchen twine, for tying

Instructions

1. In a large bowl, combine the beef slices with fish sauce, sugar, minced garlic, sliced shallot, and black pepper. Mix well to ensure each piece is evenly coated. Let it marinate at room temperature for 30 minutes, allowing the flavors to meld.
2. Heat vegetable oil in a pan over medium-high heat. Add the marinated beef and cook for 3-4 minutes, just until the outside is seared but the inside remains pink. Tip: Avoid overcrowding the pan to ensure each piece sears properly.
3. Lay a banana leaf square flat on a clean surface. Place a portion of the seared beef in the center. Fold the leaf over the beef, tucking in the sides to form a neat packet. Secure with kitchen twine. Repeat with remaining beef and leaves.
4. Preheat a grill or grill pan to medium heat (350°F). Grill the wrapped beef packets for 5-7 minutes on each side, until the banana leaves are slightly charred and the beef is cooked through. Tip: The leaves impart a subtle aroma, so don’t skip this step.
5. Remove from heat and let rest for 2 minutes before serving. Tip: The resting period allows the juices to redistribute, ensuring moist and flavorful beef.

Unwrapping the banana leaf reveals beef that’s succulently tender, infused with the earthy sweetness of the leaf and the boldness of the marinade. Serve alongside steamed rice or as part of a vibrant salad for a meal that’s as visually appealing as it is delicious.

Banana Leaf Steamed Buns

Evening light filters through the kitchen window as I unfold the banana leaves, their earthy scent a quiet promise of the tender buns to come. There’s a simplicity here, in the way these leaves cradle the dough, that feels like a gentle return to something ancient and nourishing.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1/2 tsp salt
• 4 large banana leaves, cleaned and cut into 8×8 inch squares

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tbsp sugar, 1 tsp active dry yeast, and 1/2 tsp salt. Mix until evenly distributed.
2. Gradually add 3/4 cup warm water (110°F) to the dry ingredients, stirring continuously until a dough forms. Tip: The water temperature is crucial for activating the yeast; too hot or too cold, and the dough won’t rise properly.
3. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
4. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten slightly into a disc. Tip: If the dough sticks to your hands, lightly oil them for easier handling.
5. Place each dough disc onto the center of a banana leaf square. Fold the leaf over the dough, enclosing it completely. Secure with kitchen string if necessary.
6. Steam the wrapped buns in a steamer over boiling water for 15 minutes. Tip: Ensure the water is at a rolling boil before adding the buns to achieve the perfect texture.
7. Remove from the steamer and let cool for 5 minutes before unwrapping.

Unwrapping these buns reveals their soft, pillowy texture, a delightful contrast to the sturdy banana leaves. The subtle sweetness pairs beautifully with a dab of coconut cream or a sprinkle of toasted sesame seeds for an unexpected crunch.

Grilled Banana Leaf Lamb Chops

Lamb chops wrapped in banana leaves evoke memories of summer evenings, where the grill’s smoky whispers mingle with the sweet, earthy aroma of banana leaves. This dish, a tender embrace of flavors, invites you to slow down and savor each bite.

Ingredients

• 8 lamb chops
• 2 banana leaves, cut into 8 pieces
• 1/4 cup olive oil
• 2 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne pepper

Instructions

1. Preheat the grill to medium-high heat, about 375°F.
2. In a small bowl, mix together olive oil, garlic, ginger, salt, black pepper, cumin, coriander, and cayenne pepper to create a marinade.
3. Coat each lamb chop evenly with the marinade and let them sit for 15 minutes to absorb the flavors.
4. Wrap each marinated lamb chop in a piece of banana leaf, securing the edges with toothpicks if necessary.
5. Place the wrapped lamb chops on the grill and cook for 4 minutes on each side for medium-rare, adjusting time based on desired doneness.
6. Carefully remove the banana leaves before serving to reveal the perfectly grilled lamb chops.

Juicy and fragrant, these lamb chops carry a subtle smokiness from the grill, enhanced by the aromatic banana leaves. Serve them atop a bed of wild rice or alongside a crisp, green salad for a meal that’s as visually appealing as it is delicious.

Banana Leaf Wrapped Coconut Rice

How often do we pause to appreciate the simple joys of cooking, the way ingredients come together under our hands? Today, let’s wrap ourselves in the comfort of making Banana Leaf Wrapped Coconut Rice, a dish that whispers of tropical breezes and the warmth of home.

Ingredients

• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tsp salt
• 4 banana leaves (12×12 inches each)
• kitchen twine

Instructions

1. Rinse 2 cups jasmine rice under cold water until the water runs clear, to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, 1 can coconut milk, 1 cup water, and 1 tsp salt. Stir gently to mix.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
4. While the rice cooks, briefly pass each banana leaf over an open flame for about 10 seconds per side to make them pliable. Tip: This step enhances the aroma and prevents the leaves from cracking when folded.
5. Once the rice is cooked, let it sit covered for 5 minutes off the heat, then fluff it with a fork.
6. Lay a banana leaf flat and place 1/4 of the rice in the center. Fold the leaf over the rice, then fold in the sides and secure with kitchen twine. Repeat with the remaining leaves and rice. Tip: Ensure the packets are tightly wrapped to keep the steam inside, which cooks the rice further and infuses it with the banana leaf’s fragrance.
7. Steam the wrapped rice packets in a steamer over boiling water for 10 minutes to meld the flavors.

Banana Leaf Wrapped Coconut Rice emerges fragrant and slightly sticky, with each grain perfectly coated in creamy coconut. Serve it unwrapped at the table for a dramatic reveal, or alongside grilled meats for a contrast in textures.

Indonesian Pepes Ikan in Banana Leaf

Evenings like these remind me of the quiet joy found in preparing a dish that carries the essence of its origin, like the Indonesian Pepes Ikan, a fragrant fish parcel steamed in banana leaves, blending spices and herbs into a melody of flavors.

Ingredients

• 1 lb white fish fillets, cut into chunks
• 2 cups banana leaves, cut into 12×12 inch squares
• 1 tbsp tamarind paste
• 2 tbsp coconut milk
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp vegetable oil
• 5 kaffir lime leaves, thinly sliced
• 3 lemongrass stalks, bruised
• 5 shallots, finely chopped
• 3 garlic cloves, minced
• 2 red chilies, finely chopped
• 1 tsp turmeric powder

Instructions

1. Preheat your steamer to 212°F (100°C), ensuring it’s ready for steaming the parcels.
2. In a bowl, mix the fish chunks with tamarind paste, coconut milk, salt, and sugar until evenly coated. Tip: Let it marinate for 10 minutes to deepen the flavors.
3. Heat vegetable oil in a pan over medium heat. Sauté shallots, garlic, chilies, and turmeric powder until fragrant, about 2 minutes.
4. Combine the sautéed mixture with the marinated fish, adding kaffir lime leaves and lemongrass. Tip: Gently fold to keep the fish chunks intact.
5. Place a portion of the mixture onto the center of a banana leaf square. Fold the leaf to form a tight parcel, securing the edges with toothpicks. Tip: If the leaves crack, briefly pass them over a flame to make them pliable.
6. Steam the parcels for 20 minutes, ensuring the fish is cooked through and the flavors meld.

Kindly unwrap the banana leaf to reveal the tender fish, infused with the aromatic blend of spices and herbs. The texture is moist, with the fish easily flaking apart, while the banana leaf imparts a subtle earthiness. Serve it alongside steamed rice for a simple yet profound meal.

Banana Leaf Grilled Vegetables

Mornings like these, when the light filters softly through the kitchen window, I find myself drawn to the simplicity and earthiness of cooking with banana leaves. There’s something profoundly comforting about the way they infuse vegetables with a subtle, smoky sweetness, a reminder of meals shared under open skies.

Ingredients

• 1 large banana leaf
• 2 cups mixed vegetables (zucchini, bell peppers, carrots)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium heat, around 350°F.
2. Wash the banana leaf under cold water and pat dry with a towel. Carefully pass it over the grill for about 10 seconds on each side to make it pliable.
3. In a large bowl, toss the mixed vegetables with olive oil, lemon juice, salt, black pepper, and garlic powder until evenly coated.
4. Lay the banana leaf flat on a clean surface. Arrange the seasoned vegetables in the center, leaving space around the edges.
5. Fold the banana leaf over the vegetables, tucking in the sides to create a tight packet. Secure with kitchen twine if necessary.
6. Place the packet on the grill. Cover and cook for 15 minutes, then carefully flip and cook for another 10 minutes.
7. Remove from the grill and let it sit for 5 minutes before opening the packet to allow the flavors to meld.

Lightly charred edges give way to tender, vibrant vegetables, each bite carrying the whisper of smoke and citrus. Serve alongside a dollop of herbed yogurt or as a hearty filling for warm tortillas, letting the banana leaf’s aroma lead the way.

Filipino Sumang Kamoteng Kahoy in Banana Leaf

Gently unwrapping the banana leaf reveals a humble yet profound delight, a testament to the simplicity and depth of Filipino cuisine. This sumang kamoteng kahoy, with its tender, sticky interior and subtly sweet flavor, wrapped in the aromatic embrace of banana leaves, invites a moment of quiet appreciation.

Ingredients

• 2 cups grated cassava
• 1 cup coconut milk
• 1/2 cup brown sugar
• 1/4 tsp salt
• Banana leaves, cut into 8×8 inch squares

Instructions

1. In a large mixing bowl, combine 2 cups grated cassava, 1 cup coconut milk, 1/2 cup brown sugar, and 1/4 tsp salt. Mix thoroughly until the sugar dissolves and the mixture is uniform.
2. Prepare the banana leaves by briefly passing them over an open flame for about 10 seconds on each side to make them pliable. This also enhances their aroma.
3. Place about 1/4 cup of the cassava mixture in the center of each banana leaf square. Fold the leaf over the mixture, then fold the edges to create a tight parcel. Secure with a piece of kitchen twine if necessary.
4. Steam the parcels in a steamer over boiling water for 30 minutes. Ensure the water does not touch the parcels to prevent them from becoming soggy.
5. After steaming, let the sumang kamoteng kahoy cool for 5 minutes before unwrapping. This resting period allows the flavors to meld and the texture to set.

Zestfully, the sumang kamoteng kahoy offers a chewy texture with a comforting sweetness, perfect with a cup of strong coffee. For an extra touch, drizzle with a little coconut cream before serving to highlight its creamy undertones.

Banana Leaf Wrapped Chocolate Cake

Sometimes, the most memorable dishes come from the simplest of ideas, like wrapping a rich chocolate cake in banana leaves to infuse it with a subtle, earthy aroma.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 4 large banana leaves, cleaned and trimmed

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, sift together 2 cups all-purpose flour, 1 cup granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Gradually stir in 1 cup boiling water until the batter is smooth. The batter will be thin; this is normal.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, briefly pass 4 large banana leaves over an open flame to make them pliable. This enhances their aroma and prevents cracking when wrapped.
7. Once the cake is baked and slightly cooled, carefully wrap it in the prepared banana leaves, securing them with kitchen twine if necessary.
8. Let the cake rest wrapped in the leaves for at least 1 hour before serving to allow the flavors to meld.

The banana leaves impart a unique, slightly herbal note to the chocolate cake, creating a moist texture that’s perfectly balanced with the richness of the cocoa. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Indian Paturi in Banana Leaf

Floating through the kitchen on a quiet evening, the thought of wrapping delicate fish in banana leaves, infusing it with spices, and steaming it to perfection feels like a gentle whisper from distant shores. Indian Paturi, a dish that cradles the essence of coastal India, brings together the earthiness of banana leaves with the vibrant kick of mustard and coconut.

Ingredients

• 1 lb white fish fillets
• 1/2 cup grated coconut
• 2 tbsp mustard oil
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp salt
• 2 banana leaves, cut into 8×8 inch squares
• 4 pieces of kitchen twine, 6 inches each

Instructions

1. Rinse the fish fillets under cold water and pat them dry with paper towels.
2. In a bowl, mix the grated coconut, mustard oil, turmeric powder, red chili powder, and salt to form a paste. Tip: For a smoother paste, blend the ingredients in a food processor for 30 seconds.
3. Spread each banana leaf square on a flat surface and lightly warm them over a low flame for 10 seconds to make them pliable. Tip: This prevents the leaves from cracking when folded.
4. Place a fish fillet in the center of each banana leaf square and coat it evenly with the spice paste.
5. Fold the banana leaf over the fish to form a packet and secure it with kitchen twine. Tip: Ensure the packets are tightly sealed to keep the steam inside during cooking.
6. Steam the packets in a steamer over medium heat for 15 minutes. The fish is done when it flakes easily with a fork.

Momentarily unwrapping the banana leaf reveals the fish, now tender and imbued with the aromatic blend of spices and coconut. Serve it directly in the leaf for an authentic touch, letting the fragrant steam escape as your guests delve in.

Conclusion

Feast your eyes on these 20 exotic banana leaf recipes that promise to transport your taste buds to tropical paradise! Perfect for home cooks looking to spice up their meal rotation, each dish offers a unique blend of flavors and traditions. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos