Khao Tom Mud (Banana Sticky Rice Parcels)
Sweet, salty coconut sticky rice wrapped around a ripe banana in banana leaf and steamed until soft and pink-tinged.
Ingredients
- 300 g Thai glutinous (sticky) rice
- 300 ml Coconut milk
- 60 g Sugar
- 1 tsp Salt
- 5 small ripe bananas (or 3 large), peeled and halved lengthways
- 3 tbsp cooked black beans (optional)
- 10 pieces banana leaf rectangles (about 20 x 25 cm), wiped clean and softened over a flame
Method
- Rinse the rice, then soak it in plenty of water for 4 hours (or overnight). Drain well.
- Warm the coconut milk, sugar and salt in a wide pan over medium heat until dissolved. Add the rice and stir constantly for 8–10 min, until the liquid is absorbed and the rice is thick and sticky but still raw in the centre. Stir in the beans and let it cool.
- Lay two pieces of banana leaf together, shiny side up. Spread 2 tbsp of rice in a rectangle, lay a banana piece on top and cover with another 1–2 tbsp of rice.
- Roll the leaf up around the filling into a log, fold the ends under and tie with string. Repeat with the rest.
- Steam the parcels over boiling water for 50–60 min, topping up the water as needed, until the rice is fully soft and translucent. Eat warm or at room temperature.
Tips
- Find banana leaves frozen in Asian shops; thaw them and pass briefly over a flame or dip in hot water to make them bendy.
- They keep for 2 days at room temperature; re-steam to soften.
Sources
Written in our own words after cross-checking these recipes:
Open Khao Tom Mud (Banana Sticky Rice Parcels) in Nouns Cooking