Linopot (Sabahan Wrapped Rice With Taro)
A traditional Sabahan dish where rice and taro are mashed together, seasoned simply, and steamed in fragrant banana leaves. This hearty and flavorful rice parcel is a staple from the Kadazandusun community in Malaysia, often served as the main carbohydrate with various side dishes.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 315 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cupwhite rice, uncooked
- 250 gtaro root, peeled and cut into 2cm cubes
- 480 mlwater
- 1 tspsalt
- 4 pcsbanana leaf, large pieces, about 30cm wide
Equipment
pot with lid or rice cooker · steamer · cutting board · knife · potato masher · kitchen twine
The method
Step by step
- 1
Rinse the rice in a bowl with cool water, changing the water several times until it runs clear.
About 3 min
Cook’s note: This step removes excess starch and helps prevent the rice from becoming overly gummy.
- 2
Drain the rice well and place it in a medium pot or the inner pot of a rice cooker.
About 1 min
- 3
Add the cubed taro root, salt, and water to the pot with the rice.
About 1 min
- 4
If using a rice cooker, start the standard cooking cycle. If using a pot, bring the mixture to a boil over medium-high heat.
About 5 min
- 5
If using a pot, reduce the heat to low, cover tightly, and simmer for 15-20 minutes until all water is absorbed.
About 20 min
Cook’s note: Avoid lifting the lid while simmering to keep the steam trapped inside.
- 6
While the rice cooks, soften the banana leaves by quickly passing them over a low gas flame or by pouring hot water over them.
About 5 min
Cook’s note: This makes the leaves pliable and prevents them from tearing when you fold them.
- 7
Carefully wipe the softened leaves clean with a damp cloth and pat dry.
About 2 min
- 8
Once the rice and taro are cooked, let the pot sit covered for 5 minutes off the heat.
About 5 min
- 9
Uncover the pot and use a potato masher or a sturdy spoon to mash the taro and rice together into a sticky, combined mass.
About 3 min
Cook’s note: You can leave it slightly chunky or mash it until smooth, according to your preference.
- 10
Lay a piece of banana leaf flat and place about one-quarter of the rice mixture in the center.
About 1 min
- 11
Fold the long sides of the leaf over the rice, then fold the shorter ends underneath to create a neat, rectangular packet.
About 3 min
Cook’s note: Fold it snugly to ensure the packet holds its shape.
- 12
Secure the packet with kitchen twine if needed, and repeat with the remaining rice and leaves.
About 2 min
- 13
Set up a steamer over simmering water and place the wrapped parcels inside, ensuring they don't touch the water.
About 2 min
- 14
Cover the steamer and steam the parcels for 10 minutes.
About 10 min
Cook’s note: This step is crucial for infusing the rice with the wonderful aroma of the banana leaf.
- 15
Remove the steamer from the heat and let the parcels rest for 5 minutes before unwrapping to serve.
About 5 min
Per serving
Nutrition
- Calories
- 315kcal
- Protein
- 5.8g
- Carbs
- 71.5g
- Fat
- 0.5g
- Fibre
- 3.3g
- Sugar
- 0.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover wrapped parcels in an airtight container in the refrigerator.
Re-steam the parcels for 5-10 minutes until heated through, or microwave them.
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