In this Cambodian treat that is also a favorite in Vietnam, bananas are covered with coconut-infused sticky rice, wrapped in banana leaf, and grilled. As the leaf chars, the ingredients inside steam and meld, picking up a hint of the leaf’s tealike fragrance. The bit of the rice that gets crusty and smoky from the grilling is nicely balanced by a drizzle of lightly sweetened coconut sauce. Creamy, sweet three- to four-inch-long Nino bananas, also known as Finger or Baby bananas, are best for these rolls, though you can use regular bananas cut to size in a pinch. For easy wrapping, use thin banana leaves and cut the rectangles so that the long side runs parallel with the leaf veins. Unsweetened dried coconut is sold at Asian markets (you will find the bananas there, too, or at Latin groceries) and health-food stores.
