Located as it is in the southern reaches of China, just across the border from Myanmar (Burma), with a toe in Laos and a more ample thigh resting against Vietnam, Yunnan can be forgiven if its cuisine is even more exotic than might be expected.
Lush, tropical flavors spark just about every dish, and the many ethnic tribes that have made their homes in this province's abundant rain forests have contributed spices and sensibilities that are a long way from Beijing.
|Edged (L) & hollowed (R) pineapples|
|Carve out the flesh in wedges|
|Ready to eat|
Boluo fan 菠蘿飯
|Into the steamer we go...|
5.Spoon the rice and pineapple mixture into the pineapple bowls and place them on plates in one or two steamer baskets. Steam the pineapple for about 30 to 45 minutes; taste a few grains of the rice to make sure they are cooked through. Black glutinous rice make take upwards of an hour to steam thoroughly, so keep an eye on the water level in your steamer; see Tips. (You can steam the pineapple for a bit longer than needed without hurting this dish. This dessert can be prepared ahead of time up to this point and then re-steamed to heat it again before serving.)
6. Toast the coconut by cooking it in a dry pan over medium heat, tossing it with a spatula so that it doesn't burn. When it is evenly browned, remove it to a dish to cool.Just before serving, sprinkle the coconut over the rice, and then serve this dish hot. Spoon out the rice into individual bowls at the table so that your guests can enjoy the beauty of this dish.
|Crushed rice grain|
|Cracking rock sugar|
|Dried (L) and plumped up longans|