Grilled Banana-Leaf Rice
In this recipe
About this recipe
Nasi bakar mixes rice with shredded chicken or tuna, wraps it in banana leaf, then grills it for a smoky aroma.
Grill until the leaf browns—not until the rice burns.
A skillet or oven works if you do not have charcoal.
Prep & cook time
- Prep15 minutes
- Cook50 minutes
- Total50 minutes
- Servings4 servings
- LevelMedium
Tools you need
- Wok
- Pot
- Knife
- Spatula
Ingredients
- 500 g steamed rice
- 150 g shredded chicken or tuna
- 3 shallots
- 2 garlic cloves
- 2 red chilies, sliced
- 1 lemongrass stalk, sliced
- 2 kaffir lime leaves
- 1 tablespoon sweet soy sauce
- 1/2 teaspoon salt
- Banana leaves
- Oil
Directions
- Sauté aromatics and shredded protein; mix into rice and taste.
- Wrap in banana leaf and flatten slightly.
- Grill until the leaf browns and the rice is hot and fragrant.
- Turn occasionally. Serve warm.
Kitchen tips
- Rice should not be wet.
- Toothpicks keep packets closed.
- Mushrooms work for a meatless version.
Serve with
- Sambal
- Fresh vegetables
- Tempeh
How to store
Keeps 1–2 days refrigerated. Reheat before serving.
Common mistakes
- Heat so high it scorches.
- Loose wraps.
- Wrapping cold rice.