A delicious Filipino dish featuring shredded chicken, wrapped in banana leaves with rice.
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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.
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.
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.
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.
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.
Once done, carefully unwrap the pastil. Serve warm, and enjoy it with your favorite dipping sauce or enjoy it on its own!
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.
What is the best way 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 2 months. To reheat, simply steam them again until warmed through.
Can I make Pastil with a different protein instead of chicken?
Absolutely! Pastil is versatile, and you can use any cooked protein you prefer, such as shredded pork, beef, or even tofu for a vegetarian option. Just ensure the protein is cooked and seasoned well before adding it to the filling.
What are some good dipping sauces to serve with Pastil?
Pastil pairs wonderfully with a variety of dipping sauces. You can serve it with soy sauce mixed with vinegar, a spicy chili sauce, or even a sweet and sour sauce. These options enhance the flavors and add an extra kick to the dish.
How do I make the banana leaves more 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.
Is Pastil a gluten-free dish?
Yes, Pastil can be gluten-free! The main ingredients, such as jasmine rice, chicken, and coconut milk, do not contain gluten. However, ensure that the soy sauce you use is gluten-free, or you can substitute it with tamari or coconut aminos for a gluten-free option.
