Another useful part of the banana plant is the leaves. In southern India they are used as plates, and for this the middle rib is retained. In almost every Asian country, the leaves are used as a wrapping for food to be cooked or deftly shaped into dainty serving cups or cones or square containers. For this purpose the thick mid-rib is discarded after cutting off the flexible leaf. A piece of banana leaf with its naturally smooth surface takes the place of greaseproof paper or foil for smoothing the top of sweetmeats, rice cooked in coconut milk, and other dishes. The traditional Sri Lankan meal of Lampries (parcels of fragrant rice, curries and accompaniments wrapped in a banana leaf and baked) would lack a vital flavour component were the banana leaf to be omitted. Before using fresh banana leaf as a wrapping, pass over a flame to soften and make flexible. Alternatively, blanch in boiling water for a few seconds. This renders the leaves pliable for easier handling.