Banana Leaf Sticky Rice — Khao Tom Mat
Sweet sticky rice steamed in banana leaf parcels with a touch of coconut — a Thai dessert that feels fancy but takes just 25 minutes. Crispy on the outside, silky within.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 1 cup sticky rice (glutinous rice)
- 1 cup coconut milk
- ⅓ cup palm sugar or brown sugar
- ½ tsp salt
- 8 leaves banana leaves (fresh or frozen), cut into 8-inch squares
- 1 tbsp sesame seeds (optional garnish)
Instructions
- 1
Rinse sticky rice under cold water until water runs clear, about 1 minute.
- 2
Heat coconut milk, palm sugar, and salt in a saucepan over medium until sugar dissolves, ~3 minutes.
- 3
Stir in drained rice, reduce heat to low, and cook covered for 12 minutes until liquid is absorbed.
- 4
Lightly soften banana leaf squares by holding them over a gas flame for 10 seconds each, or briefly soak in hot water.
- 5
Spoon 3 tbsp sticky rice into the center of each leaf, fold in all edges to form a neat parcel, seam-side down.
- 6
Arrange parcels seam-side down in a steamer basket, steam 8 minutes until parcels are warm and leaf edges curl slightly.
Tools you’ll need
- fine-mesh sieve
- saucepan with lid
- steamer basket or bamboo steamer
- large pot for steaming water
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