Khao Tom Mat (Thai Sticky Rice Parcels)
Fragrant sticky rice wrapped in banana leaves with coconut milk, green onions, and cilantro — a classic Thai street food. Steamed until tender, these parcels are served warm with a savory-sweet dipping sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 1.5 cups sticky rice (glutinous rice)
- ¾ cup coconut milk
- 8 leaves (6-inch squares) banana leaves (fresh or thawed)
- 4 stalks green onions, chopped
- ¼ cup fresh cilantro, chopped
- ½ tsp salt
- ¼ tsp white pepper
- 1 tbsp fish sauce
- ½ lime lime (juiced)
Instructions
- 1
Rinse sticky rice under cold water until water runs clear, ~2 minutes.
- 2
Cut banana leaves into 6-inch squares. If using fresh, soften briefly over a flame.
- 3
Combine rinsed rice and coconut milk in a pot with 1 cup water.
- 4
Bring to a boil over medium-high heat, then reduce to low and cover.
- 5
Simmer until rice is tender and liquid is absorbed, ~15 minutes.
- 6
Remove from heat. Stir in salt, white pepper, and fish sauce.
- 7
Place a banana leaf square on a flat surface. Add 3 tbsp warm rice to center.
- 8
Sprinkle with green onions and cilantro. Fold all edges toward center to form a parcel.
- 9
Repeat with remaining leaves and rice. Arrange parcels seam-side down in a steamer.
- 10
Steam for 8-10 minutes. Parcels should feel firm and smell fragrant.
- 11
Mix lime juice with 2 tbsp fish sauce in a small bowl. Serve as dipping sauce.
- 12
Serve parcels warm with dipping sauce. Unwrap leaves at the table to eat.
Tools you’ll need
- fine-mesh strainer
- medium pot with lid
- bamboo or metal steamer basket
- large pot or wok for steaming
- small bowl for dipping sauce
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