In Malaysia, banana plants give more than just fruit.
Walk a little more, and you might chance upon shops selling Malay kuihs—a category of bite-sized snacks common in Malaysia and Indonesia, many of which are wrapped in banana leaves. My favorite kuihs—pulut panggang,
, and lepat pisang —are all made of rice or fruit tightly packed within banana leaves, bound into small parcels, and then either steamed or grilled.While the main purpose of using banana leaves as a wrapping might be to keep things moist during the cooking process, over time, their subtle, sweet scent has left its mark on our local food.
And then, of course, there’s a whole type of meal dedicated to the banana leaf itself: the ubiquitous. Originating from India , banana leaf rice restaurants are as common as Jewish delis or pizza shops are in New York. They all serve the same Build-A-Bear–style meal where you choose your specific combination of rice , curries , and side dishes , all collated and served on top of a whole banana leaf the size of a sheet tray.
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