Khao Tom Mud (Thai Sticky Rice and Banana Parcels)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Drain the soaked glutinous rice thoroughly.

2. 2

   Combine the coconut milk, granulated sugar, and salt in a medium saucepan.

3. 3

   Heat the mixture over medium heat, stirring until the sugar and salt dissolve.

   Ca. 3 min.

   Kokkens note: Do not bring the mixture to a boil.

4. 4

   Add the drained glutinous rice to the coconut milk mixture.

5. 5

   Cook, stirring occasionally, until the liquid is mostly absorbed and the rice is semi-cooked and sticky, about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: The rice should still be firm, not fully cooked.

6. 6

   Remove the rice from the heat and let it cool slightly.

   Ca. 5 min.

7. 7

   Lay out a softened banana leaf square with the shiny side up.

   Kokkens note: Softening banana leaves over a low flame or in hot water makes them pliable and prevents tearing.

8. 8

   Place a portion of the sticky rice mixture in the center of the banana leaf.

9. 9

   Arrange several slices of ripe banana on top of the rice.

10. 10

    If using, sprinkle some cooked black beans over the banana.

11. 11

    Top the banana and beans with another portion of the sticky rice mixture.

12. 12

    Fold the banana leaf into a neat parcel, securing the ends with kitchen twine.

    Ca. 2 min.

    Kokkens note: Ensure the parcel is tightly sealed to keep the steam in.

13. 13

    Repeat with the remaining ingredients to make more parcels.

    Ca. 5 min.

14. 14

    Arrange the parcels in a steamer basket.

15. 15

    Steam over boiling water for 30-40 minutes, or until the rice is tender and fully cooked.

    Ca. 40 min.

    Kokkens note: Check water level in the steamer occasionally and replenish if needed.

16. 16

    Carefully remove the Khao Tom Mud from the steamer.

17. 17

    Let them cool slightly before serving.

    Ca. 5 min.

    Kokkens note: They can be enjoyed warm or at room temperature.