Khao Tom Mud (Sweet Sticky Rice with Banana)
Ingredients
- 500 gsticky rice (soaked)
- 400 mlCoconut milk (full fat)
- 150 gpalm sugar (chopped)
- 4 pcBanana (peeled) (halved)
- 1 tspGray sea salt (fine)
- 12 pcBanana leaves (cleaned and cut into approximately 20x25cm rectangles)
- 100 gBlack bean paste (Chunjang) (soaked overnight and pre-cooked in boiling water)
Method
The sticky rice should be glossy and tacky from the reduced coconut milk. Upon opening the leaf, the banana is meltingly soft, almost purple, releasing a sweet fragrance that contrasts with the hint of salt in the rice.
- 1
Wash the sticky rice in plenty of water until it runs clear. Soak in cold water for at least 4 hours. The grain should be able to be crushed under fingernail pressure.
- 2
In a sauté pan, heat the coconut milk with the palm sugar and salt. Once the sugar is melted and the mixture simmers, add the drained rice. Stir constantly until the rice has absorbed all the liquid and becomes translucent.
- 3
Peel the bananas and cut them in half lengthwise. They must be very ripe to provide all their sweetness.
- 4
On a banana leaf, place a spoonful of rice, half a banana, and a few black beans. Cover with another layer of rice. Fold the leaf to form a small airtight parcel and tighten well.
- 5
Place the parcels in a steamer. Cook over high heat. The banana leaf should turn from bright green to olive brown. The rice finishes cooking inside its wrapper.
Frequently asked questions
How do you get this dish right?
- The rice must be saturated with coconut milk before wrapping to stay moist.
- Don't skimp on the salt; it's what gives depth to the palm sugar.
- If you don't have banana leaves, use parchment paper, but you will lose the grassy flavor.
How long does this dish keep?
Keeps for 2 days at room temperature in the leaves. Reheat for 5 minutes in a steamer to restore the rice's softness.
