«

»

Khao Tom Mat – Sticky Rice and Banana

Khao tom mat is a Thai street food made of sweet sticky rice cakes filled with banana, black beans and then steamed in banana leaf parcels. Eaten both as a sweet snack or as a meal in itself, the parcels are often given to monks as food offerings at the beginning of Buddhist lent (Khao Phansa).

Khao Tom Mat - Sticky Rice and Banana
Khao tom mat is a Thai street food made of sweet sticky rice cakes filled with banana, black beans and then steamed in banana leaf parcels. Eaten both as a sweet snack or as a meal in itself, the parcels are often given to monks as food offerings at the beginning of Buddhist lent (Khao Phansa).
Ingredients
  • 1⅔ cups sweet (glutinous) rice
  • 2 cups coconut milk
  • ½ cup sugar
  • pinch of salt
  • ¼ cup dried black beans
  • 2 medium bananas, halved
  • several pieces banana leaf or aluminium foil
Instructions
  1. Soak the rice in water overnight and then drain. Soak the black beans overnight, drain and then boil until soft (about 15 minutes).
  2. Combine the coconut cream, sugar and salt in a separate bowl and stir well until the ingredients are mixed.
  3. Put all of the drained rice in a heavy-based pot on low heat.
  4. Slowly add the coconut cream mixture a ¼ cup at a time, all the while stirring with a wooden spoon.
  5. Keep stirring over the same heat until the rice is tender and the coconut milk is absorbed. This will take about 45 minutes to 50 minutes.
  6. Make sure the rice has absorbed all of the coconut milk and then let it cool.
  7. Time to steam. Place about 1 tablespoon of sticky rice on a rectangular piece of banana leaf or foil (about 12cm x 9cm).
  8. Press a few black beans into the rice. Place a piece of banana on and then cover with more rice.
  9. Fold up the leaf or foil and then and tie securely with string. Repeat the process until all the parcels are ready for steaming.
  10. Steam for 10-15 minutes, in either a bamboo steamer or a conventional steamer and then allow to cool.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining