Sticky rice wrapped in banana leaves
Indulge in the comforting, traditional flavors of “Khao Tom Mat” (sticky rice wrapped in banana leaves), an ancient recipe using carefully selected fresh glutinous rice, stir-fried with rich coconut milk and pure palm sugar until the grains are glossy and soft. It’s filled with naturally sweet and beautifully colored ripe bananas, and enhanced with the texture of cooked black beans interspersed throughout the rice. Each portion is meticulously wrapped in two layers of banana leaves and tied with bamboo strips, then steamed over medium heat until the fragrant aroma of the banana leaves permeates every fiber of the dessert.
- Difficulty level: Easy
- 20 minutes
Ingredient
- Main ingredients:
- Glutinous rice: 500 grams
- Fresh coconut milk (first press): 400 ml.
- Granulated sugar: 1 cup
- Salt: 1.5 teaspoons
- Bananas: 1 bunch
- Black beans: 1/2 cup
- Wrapping materials:
- Banana leaves: Wipe them clean and tear them into pieces approximately 6 and 8 inches wide (double layered).
- Bamboo strips: Soak them in water to soften them, making them easier to tie and preventing them from breaking.
Detailed instructions
1. Preparing the Sautéed Sticky Rice
- Heat a pan, add coconut cream and salt. Simmer over medium heat until the coconut cream begins to boil.
- Add the drained sticky rice and stir gently to allow the rice to absorb the coconut cream.
- When the coconut cream begins to thicken, add the sugar. (Tip: Add the sugar at the end to keep the rice grains translucent and prevent them from becoming mushy.)
- Continue stirring until the sticky rice begins to dry and thicken (the rice will be about 50-60% cooked), then let it cool.
- Peel the bananas and cut them in half lengthwise. (If the fruit is very large, it can be divided into 4 parts.)
- Place two layers of banana leaves on top of each other (smooth sides together). Place 2-3 black beans on top.
- Spoon the fried sticky rice on top, followed by one piece of banana, and then spoon more sticky rice on top of the banana.
- Bring the edges of the banana leaves together, fold them down tightly, and then fold the ends into neat pleats.
- Place two pieces of sticky rice dumplings together (folded sides facing each other) and use bamboo strips to tie them tightly in 2 places (at the top and bottom).
- Set up a steamer and bring the water to a rolling boil. Arrange the rice dumplings vertically or horizontally. Steam over medium-high heat for 1.5 – 2 hours. Red tip: Steaming for a longer time (about 2 hours or more) will make the bananas turn a pinkish-red and become sweeter and juicier.
Delicious Tips (Pro-Tips)
Soft Banana Leaves: Before wrapping, it’s recommended to sun-dry or lightly heat the banana leaves to soften and make them pliable. This will make wrapping easier without them breaking. Delicious sticky rice dumplings should also have a slightly salty flavor in the sticky rice itself, which balances the intense sweetness of the ripe banana.
Soft Banana Leaves: Before wrapping, it’s recommended to sun-dry or lightly heat the banana leaves to soften and make them pliable. This will make wrapping easier without them breaking. Delicious sticky rice dumplings should also have a slightly salty flavor in the sticky rice itself, which balances the intense sweetness of the ripe banana.
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Contact number : 0-5421-7443
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