This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- This recipe requires sweet rice flour, also known as glutenous rice flour, or mochiko flour. It’s important to use this instead of regular rice flour since it’s stickier and helps hold everything together.
- I use banana leaves to wrap and steam the koba ravina, but if you are unable to source them you can alternatively use aluminum foil.
Koba Ravina
Details
Servings
~20 Wrapped Pieces
Prep time
30 Minutes
Cooking time
30 Minutes
Print
Ingredients
6 Bananas, Ripe
1 package Banana Leaves (for wrapping)
2 cups Sweet Rice Flour
1 cup Peanut Butter
1 cup Brown Sugar
1 cup Peanuts (crushed or ground)
1 Vanilla Pod, Seeds Only
1 teaspoon Salt
Directions
- Mash bananas and mix with peanut butter, sugar, salt, and vanilla seeds.
- Once well mixed, mix in rice flour until well mixed. Set aside.
- Clean banana leaves and cut into pieces for wrapping. Save any smaller torn or unusable pieces to cut into strips to tie the banana leaves closed.
- Fill each banana leaf with 1/4 to 1/3 cup of the peanut banana mixture. Sprinkle ground or crushed peanuts on top and fold over each leaf. Tie closed with excess leaf or twine (see photos below), much like you would a tamale. Repeat until you use up all of the mixture.
- Add each koba ravina to a coverd pot and steam for 30 minutes or until firm.
- Once steaming is complete remove from pot. Serve immediately hot or enjoy cooled.
Quick post recipe development thoughts from the livestream.
