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Sticky rice pudding with palm sugar syrup & grilled bananas


  • Place the rice, coconut milk, salt and sugar in a heavy-bottomed pot. Gently bring to the boil. Stir well, turn the heat right down and tightly cover with foil and a lid. Simmer for 10 mins. Then remove from the heat and leave, covered, for another 10 mins. DON'T PEEK!
  • In another pot, combine the palm sugar and orange juice. Simmer until quite a thick syrup is formed.
  • Then cut the bananas in half lengthways and cook on a lightly oiled ridged grill (or BBQ), flesh side down.
  • Spoon a mound of rice in the centre of individual plates. Arrange the bananas around the rice, drizzle the sugar syrup over the top and serve hot or warm. 
  • from Geoff Lindsay - Melbourne chef/restaurateur


  • 250 gm Jasmine rice, washed well & drained
  • 600 ml coconut milk
  • 1 tspn sea salt flakes
  • 2½ tbsp caster sugar
  • 100 gm palm (or soft brown) sugar, shaved
  • 2 tbsp fresh orange juice
  • 2 bananas, skin on
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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