Rachel Khoo's sticky rice parcels

I spent much of last year in Asia: Japan, Singapore and Malaysia. I indulged in ramen, laksa, tandoori, fish head curries, satay... The regional specialities were endless, but one thing you could rely on was the buffet breakfast in the hotels, where a selection of steamed dim sum was always served. Among these were banana leaf-wrapped parcels of steamed sticky rice with protein of some description, which are a great way to use up leftover roast meat.

Sticky rice parcels

Makes 6

180g glutinous rice

2 tbsp vegetable oil

400g beef mince or other leftover cooked meat

2 garlic cloves, peeled

1 knob of ginger, peeled

1 red chilli

2 shallots, peeled

1 lemongrass, chopped

2 tbsp fish sauce

2 tbsp soy sauce

1 tbsp honey

2 tbsp rice vinegar

6 banana leaves, washed and

cut into 25 x 25cm squares, or

use parchment paper

Rinse the rice multiple times until the water runs clear. Then cook according to the packet instructions.

Heat 1 tbsp vegetable oil in a large frying pan. Once the oil is hot, brown the beef in the pan on a high heat, discarding any excess liquid, for around 10 minutes, until really crisp and crunchy. Set aside. Place the garlic cloves, ginger, red chilli, shallots and lemongrass in a food processor and blend to a paste. Add 1 tbsp vegetable oil to the pan, add the paste and cook for 5 minutes on a medium heat. Return the meat to the pan to coat in the mixture, then add the remaining ingredients. Cook for a further 2 minutes, until the honey caramelises. Set aside.

Take a banana leaf, add a sixth of the rice to the centre, top with a sixth of the meat and wrap up like a parcel with string. Repeat with the remaining leaves and filling. Steam for 30 minutes. Serve with Sriracha or another chilli sauce.