Khao Tom Mat — Banana Leaf Sticky Rice
Sweet sticky rice parcels steamed in banana leaf — a Thai dessert-snack that's crispy outside, creamy inside, with a fragrant coconut and sesame finish. No oven needed, just a steamer basket.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 cup sticky rice, uncooked
- ¾ cup coconut milk, full-fat
- 3 tbsp granulated sugar
- 2 tbsp sesame seeds
- 4 leaves (or parchment paper) fresh banana leaves
- ¼ tsp salt
Instructions
- 1
Cook sticky rice according to package directions (usually 15–20 minutes). Drain well and set aside.
- 2
Heat coconut milk in a small saucepan over medium until steaming. Stir in sugar and salt until dissolved, ~1 minute.
- 3
Pour warm coconut mixture over cooked rice. Stir gently until the rice absorbs the liquid and becomes glossy, ~2 minutes.
- 4
Toast sesame seeds in a dry skillet over medium heat, shaking occasionally, until fragrant and golden, ~2 minutes.
- 5
Lay banana leaves flat. Divide rice into 4 portions and mound on each leaf. Sprinkle sesame seeds over top, fold leaf edges to enclose loosely.
- 6
Stack parcels seam-side down in a bamboo steamer basket. Steam over simmering water for 2 minutes to warm through.
Tools you’ll need
- steamer basket or bamboo steamer
- small saucepan
- large mixing bowl
- dry skillet
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