A delicious Filipino dish featuring shredded chicken, wrapped in banana leaves with rice.
Ingredients
For the rice
- 2cupsjasmine rice
- 3cupswater
- 1pinchsalt
For the filling
- 2cupscooked shredded chicken
- 1cupcoconut milk
- 1pieceonion, finely chopped
- 3clovegarlic, minced
- 1tbspginger, minced
- 1tbspsoy sauce
- 1pinchsalt
- 1pinchpepper
- 1pinchchili flakes
For wrapping
- 1bundlebanana leaves
How to make Pastil
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear.
In a rice cooker or pot, combine the rinsed rice and water. If desired, add a pinch of salt. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked and fluffy.
Prepare the Filling
In a saucepan over medium heat, add a bit of oil. Sauté the onions, garlic, and ginger until fragrant.
Add the shredded chicken (or your choice of protein) and stir-fry for a few minutes.
Pour in the coconut milk and soy sauce. Season with salt, pepper, and chili flakes if using. Allow the mixture to simmer for about 5-10 minutes until heated and flavors meld. Set aside.
Prepare the Banana Leaves
If using banana leaves, briefly pass them over an open flame or dip them in hot water to make them pliable. This will prevent them from tearing when wrapping.
Cut the banana leaves into rectangular pieces, about 10x8 inches.
Assemble the Pastil
Lay a piece of banana leaf flat on a clean surface, shiny side up. Place a scoop of cooked rice (about ½ cup) in the center of the leaf and flatten it slightly.
Add a generous portion of the shredded filling on top of the rice.
Fold the sides of the banana leaf over the rice and filling to form a rectangular package. You can secure it with kitchen twine or tuck the ends under if desired.
Steam the Pastil
Arrange the wrapped pastil in a steamer basket. Steam for about 15-20 minutes until heated through.
If you don't have a steamer, you can place them in a pot with a steamer insert or on a rack above boiling water.
Serve
Once done, carefully unwrap the pastil. Serve warm, and enjoy it with your favorite dipping sauce or enjoy it on its own!
Tips & Tricks
Pastil can be stored in the refrigerator and reheated later.
You can get creative with the filling by adding vegetables or other spices to suit your taste.
FAQS
How do I make Pastil with different proteins or dietary preferences?
You can easily customize Pastil by substituting the shredded chicken with other proteins like shredded pork, beef, or even tofu for a vegetarian option. Just ensure that the protein is cooked and seasoned well before adding it to the mixture with coconut milk and spices.
What are the best ways to store leftover Pastil?
To store leftover Pastil, allow them to cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month. When ready to eat, reheat them in a steamer or microwave until heated through.
Can I use other types of rice instead of jasmine rice for Pastil?
Yes, while jasmine rice is traditional for Pastil, you can use other types of rice such as basmati or even brown rice. Just keep in mind that cooking times may vary, so adjust accordingly to ensure the rice is fully cooked and fluffy.
What dipping sauces pair well with Pastil?
Pastil is delicious on its own, but you can enhance the flavor with dipping sauces. Popular choices include soy sauce, vinegar with chili, or a sweet chili sauce. These sauces complement the savory and creamy flavors of the dish beautifully.
How do I make banana leaves pliable for wrapping Pastil?
To make banana leaves pliable, you can briefly pass them over an open flame or dip them in hot water. This process softens the leaves, making them easier to fold without tearing when wrapping your Pastil.
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