Rice and Vegetable-stuffed Banana Leaves

Rinse rice in a colander under cold running water. Bring 1 1/2 cups water to a boil and add rice. Cover and cook on low heat for about 15 to 20 minutes, or until the water is absorbed and the rice is light and fluffy.

Using scissors, cut the banana leaves into 8 pieces and blanch in boiling water for about 45 seconds; plunge into ice cold water to stop the cooking process. This makes the leaves soft and pliable.

Heat 2 tablespoons oil in a wok or skillet. Add the ginger and garlic; stir-fry for 1 to 2 minutes until fragrant. Add the bean sprouts, green onion, and peppers; stir-fry for 2 to 3 minutes, stirring constantly.

Add the the stir-fried mixture to the rice along with the chopped mango, peanuts, and cilantro. Drizzle sweet chili pepper sauce to taste into the rice mixture, reserving the remaining sauce for dipping.

Lay a piece of banana leaf on a cutting board or mat dark side down. Place a scoop of prepared rice and vegetable mixture in the center of the leaf and fold over the sides. Fold over the top and bottom ends of the banana leaf to enclose the rice mixture. Secure each end with prepared wooden toothpicks. Repeat the process for remaining 7 pieces.

When ready to cook, prepare the grill for direct grilling. Preheat grill to high heat.