Thai cuisine · Dough, Pasta & Rice

Khao Tom Mud

Sticky rice with coconut milk and black beans wrapped around a banana and steamed soft in a banana leaf.

Ingredients · for 6 servings

• 250 g sticky rice (Thai glutinous rice)
• 400 ml coconut milk
• 100 g sugar
• 1 tsp salt
• 100 g black beans (optional)
• 6 firm bananas
• 2 banana leaves (or parchment paper as substitute)
• 2 tbsp shredded coconut

Instructions

1. Wash the sticky rice and soak for at least 4 hrs. or overnight; cook the black beans separately until soft and drain.
2. Warm the coconut milk with sugar and salt over medium heat, add the drained sticky rice and cook while stirring 12–15 min. until the liquid is absorbed and the mixture is sticky and glossy.
3. Fold in the beans and let the rice mixture cool covered for 10 min. until it can be shaped well.
4. Soften the banana leaves briefly over a flame or in hot water, cut into pieces about 20 × 25 cm and spread 3 tbsp of the rice mixture into a rectangle on each.
5. Place a halved banana in the center, fold the rice over it, roll the leaf firmly into a package and tie the ends with kitchen string.
6. Steam the packages over boiling water for 45 min., let cool slightly and serve lukewarm sprinkled with shredded coconut.