Khao Tom Mad: Sweet Sticky Rice Parcels

Khao Tom Mad is a Thai street food made of sweet sticky rice cakes filled with banana, black beans and then steamed in banana leaf parcels. It's often confused with Khao Tom Mad. The difference between them is that the latter is not pre-cooked in coconut milk and therefore lasts longer without refrigeration.

There are over 20 different types of bananas in Thailand with the smaller, sweeter red bananas used in recipes such as this one.

Khao Tom Mad can be found in street markets all over Thailand. Eaten both as a sweet snack or as a meal in itself, the parcels are often given to monks as food offerings at the beginning of Buddhist lent (Khao Phansa). This marks the start of the three-month monsoon season; a time where the monks retreat to monasteries and concentrate on Buddhist teachings.

To make Khao Tom Mad, the sticky rice is first boiled with a mixture of coconut milk and sugar in the same way that a risotto is cooked -- slowly with the liquid added a little at a time until it's absorbed. The rice has to be stirred constantly so that it doesn't burn. Once the rice is cooked, it is molded into a little cake filled with banana and black beans. Finally, it is wrapped in a banana leaf and then steamed. 

Steaming the cooked rice doesn't make it soggy. Instead it binds the rice together and makes it almost smooth. The steaming softens the banana, infusing the rice with its sweet scent.

I can't remember when I first ate Khao Tom Mad, but I've probably been eating it since I was around three. And since it's been with me my whole life, I didn't mind standing at the stove for 45 minutes patiently ladling the coconut milk into the rice.

Khao Tom Mad Recipe

1 2/3 cups sweet (glutinous) rice
2 cups coconut milk 
1/2 cup of sugar
A pinch of salt
1/4 cup of dried black beans
2 medium bananas, halved
Several pieces banana leaf or aluminum foil

Method:

1. Soak the rice in water overnight and then drain. Soak the black beans overnight, drain and then boil until soft (about 15 minutes).
2. Combine the coconut cream, sugar and salt in a separate bowl and stir well until the ingredients are mixed.
3. Put all of the drained rice in a heavy-based pot on low heat.
4. Slowly add the coconut cream mixture a 1/4 cup at a time, all the while stirring with a wooden spoon.
5. Keep stirring over the same heat until the rice is tender and the coconut milk is absorbed. This will take about 45 minutes to 50 minutes.
6. Make sure the rice has absorbed all of the coconut milk and then let it cool.
7. Time to steam. Place about 1 tablespoon of sticky rice on a rectangular piece of banana leaf or foil (about 12cm x 9cm).
8. Press a few black beans into the rice. Place a piece of banana on and then cover with more rice.
9. Fold up the leaf or foil and then and tie securely with string. Repeat the process until all the parcels are ready for steaming.
10. Steam for 10-15 minutes, in either a bamboo steamer or a conventional steamer and then allow to cool.

Comments

[Laura @ Hungry and Frozen]

This sounds heavenly, and I love coconut rice. Your recipes are always so mouth-water-inducing :)

[[eatingclub] vancouver]

Gorgeous-looking rice parcels! I'd never thought I'd drool over a rice dessert, but I'm drooling right now and I want one!

[Cassie]

This is just gorgeous! My mom, who is Korean, made steamed rice cakes with red beans that I absolutely loved growing up, and I bet I would love these too. And I can't get over how beautiful those banana leaf parcels look!

[dp]

OH YUM! This brings back memories of summer vacations spent in Thailand. My brother and I loved eating these for breakfast.

I loathe making risotto, but a childhood favorite...I might have to try.

[Christie @ fig&cherry]

Fantastic shot. Love the styling. I've never eaten these, but judging by your description they sound totally worth the stirring!

[Bernadette]

You're making me hungry! I haven't eaten this in at least a couple of years. I didn't know there were different kinds, in my family we just call them khao tom. My mom makes them without the beans. I'll have to give her a call and drop some hints!

[Marc @ NoRecipes]

This looks delicious Syrie. I love rice with coconut milk and with bananas and black beans I bet it tastes divine!

[Kevin]

Those look really good!

[Syrie]

Thank you Laura!

Thanks eating club - sticky rice desserts always make me drool!

Hi Cassie, thanks for visiting. Love the sound of the red bean cakes.

Same for me Darlene. I love that I can make them even from Vancouver. While they're not exactly the same, they're still delicious. Thanks for visiting!

Thanks Christie!

Hi Bernadette, I can take or leave the beans. Thanks for stopping by!

Thanks Marc!

Glad you liked them Kevin!

[Patrick]

I love rice with coconut, yum. Almost looks like little sushi rolls.

[manggy]

Awesome! It kind of looks like some kind of sushi! I'm not a fan of beans in dessert (... I dunno, I have a hang-up, haha), but the banana I just adore :)

[Becky]

these are similar to chinese zong zi, also delicious! love your photos.

[redmenace]

These look beautiful and delicious. Tiny and tasty works of art. Thank you for inspiring me with your pretty blog!

[Julia]

Wow, I think you have opened my cooking world to Thai cuisine. I LOVE all the ingredients in this dish except black beans, which I can leave out, so undoubtedly will love Khao Tom Pad. Not sure where to buy banana leaves, though.

[matt wright]

Fantastic shot - just looks so edible. Great stuff.

[Thip]

Awesome post and nice shot! I brought back banana leaf from my trip. Hopefully, I can make something from them.
p.s. I pass along this award "Arte y Pico" to you, feel free to check the information on my blog on July 26. Thanks.

[Syrie]

Hi Patrick, yes it does rather doesn't it! I'm actually going to be trying out a Thai mango sticky rice sushi dessert soon. Stay tuned!

Hi Manggy. I know the beans do seem a funny addition but they are quite delicious nonetheless and add some good protein to the meal!

I hadn't heard of Zong Si Becky but I'm about to google it right now!

Redmenace, thank you for your kind words and glad you like it!

Thanks so much for visiting Matt!

Thip, I'm honoured. Thank you so much!

[Imy]

Hi, I'm from Thailand and ... just to point out. It's called
Kwao Tom Mud. And yes.....they are DELICIOUS!!!

By the way...nice picture!