Cherry & Dennis Helper Habitat
Thai Khao Tom Mad Banana Sticky Rice
泰式香蕉椰香糯米粽
Recipe overview
Coconut sticky rice encloses banana in cleaned leaves and steams until tender, cohesive and fragrant.
01
Ingredients
Main ingredients
- 500 g glutinous rice
- 400 ml coconut milk
- 4 ripe bananas
- 100 g cooked black beans
- 12 large pieces banana leaves
Coconut rice seasoning
- 80 g sugar
- 1 tsp salt
02
Tools
- steamer
- heavy saucepan
- mixing bowl
- kitchen scissors
- cotton string
03
Steps
Step 1
1. Rinse the rice until the water is mostly clear
Rinse the rice until the water is mostly clear, soak for at least 4 hours, and drain thoroughly.
Step 2
2. Wash both sides of the banana leaves
Wash both sides of the banana leaves, dry, and soften briefly over steam or low heat.
Step 3
3. Peel each banana
Peel each banana, cut into three pieces, and keep covered and clean.
Step 4
4. Heat the coconut milk
Heat the coconut milk, sugar and salt gently until fully dissolved.
Step 5
5. Add the drained rice and stir constantly over medium-low heat for 10 to 12 minutes
Add the drained rice and stir constantly over medium-low heat for 10 to 12 minutes.
Step 6
6. Turn off the heat when most coconut milk is absorbed but the rice is not fully cooked
Turn off the heat when most coconut milk is absorbed but the rice is not fully cooked, then cool for 10 minutes.
Step 7
7. Place a layer of rice in the centre of each leaf and add banana and a few black beans
Place a layer of rice in the centre of each leaf and add banana and a few black beans.
Step 8
8. Cover with another layer of rice so the banana is fully enclosed
Cover with another layer of rice so the banana is fully enclosed.
Step 9
9. Fold into a snug rectangular parcel and tie with cotton string without tearing the leaf
Fold into a snug rectangular parcel and tie with cotton string without tearing the leaf.
Step 10
10. Bring the steamer water to a steady boil and arrange parcels with space for steam
Bring the steamer water to a steady boil and arrange parcels with space for steam.
Step 11
11. Cover and steam for 45 to 50 minutes
Cover and steam for 45 to 50 minutes, topping up with boiling water without letting the pan dry.
Step 12
12. Rest for 15 minutes
Rest for 15 minutes; the rice must be fully tender, then eat within 2 hours or refrigerate.
Common mistakes
- Do not cook ingredients that are still frozen or poorly drained because heating and seasoning will be uneven.
- Do not force the cooking with excessive heat; a browned exterior does not prove the centre is safely cooked.
- Keep raw and cooked food, knives and boards separate, and wash hands after touching raw ingredients.
- Do not leave the finished food at room temperature; eat, hold hot, or refrigerate within 2 hours.
Tips
Measure and arrange every ingredient before starting to reduce omissions and cross-contamination.
