Khao Tom Mud (Thai Sticky Rice Banana Parcels) Recipe by Nucharat Tuntiwigit
This recipe is translated from Cookpad Thailand. See original: ข้าวต้มมัด Cooking Instructions 1 Rinse the sticky rice 2-3 times until the water runs clear. Drain well; do not soak. 2 In a pot, mix the coconut milk, salt, and sugar. Heat until just warm and the sugar dissolves. Add the sticky rice and stir until combined. Transfer to a bowl and let cool. 3 Slice the bananas in half lengthwise (if the bananas are large, cut into quarters). 4 Tear the banana leaves into pieces wide enough for wrapping. Place a layer of cooled sticky rice on the leaf, add a banana piece in the center, then cover with more sticky rice. Top with 6-7 cooked black beans as desired. Wrap tightly and tie securely with kitchen twine or strips. 5 Steam the parcels for about 1 1/2 hours. (Optional: Add pandan leaves to the steaming water for extra fragrance.) 1 Rinse the sticky rice 2-3 times until the water runs clear. Drain well; do not soak. 1 Rinse the sticky rice 2-3 times until the water runs clear. Drain well; do not soak. 2 In a pot, mix the coconut milk, salt, and sugar. Heat until just warm and the sugar dissolves. Add the sticky rice and stir until combined. Transfer to a bowl and let cool. 2 In a pot, mix the coconut milk, salt, and sugar. Heat until just warm and the sugar dissolves. Add the sticky rice and stir until combined. Transfer to a bowl and let cool. 3 Slice the bananas in half lengthwise (if the bananas are large, cut into quarters). 3 Slice the bananas in half lengthwise (if the bananas are large, cut into quarters). 4 Tear the banana leaves into pieces wide enough for wrapping. Place a layer of cooled sticky rice on the leaf, add a banana piece in the center, then cover with more sticky rice. Top with 6-7 cooked black beans as desired. Wrap tightly and tie securely with kitchen twine or strips. 4 Tear the banana leaves into pieces wide enough for wrapping. Place a layer of cooled sticky rice on the leaf, add a banana piece in the center, then cover with more sticky rice. Top with 6-7 cooked black beans as desired. Wrap tightly and tie securely with kitchen twine or strips. 5 Steam the parcels for about 1 1/2 hours. (Optional: Add pandan leaves to the steaming water for extra fragrance.) 5 Steam the parcels for about 1 1/2 hours. (Optional: Add pandan leaves to the steaming water for extra fragrance.) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best beef pot roast ever-crockpot Yaki Niku no Tare (Japanese BBQ sauce) Stir fry of lime beef, broccoli and mushrooms Fresh Squeezed Lemonade Chocolate milkshake Oreo Best beef pot roast ever-crockpot Yaki Niku no Tare (Japanese BBQ sauce) Stir fry of lime beef, broccoli and mushrooms Fresh Squeezed Lemonade Chocolate milkshake Oreo Allah Ho Sharbat#Ramadan Special GF Banana Chia bread Breakfast bananas Rose sandesh Irachi pathiri Cheddar Chip Meatloaf Vermicelli Cheese Kunafa(eid special) Braised Chicken And Potatoes Recipe [Princess and the frog] Steamed rice Sheer khurma Allah Ho Sharbat#Ramadan Special GF Banana Chia bread Breakfast bananas Rose sandesh Irachi pathiri Cheddar Chip Meatloaf Vermicelli Cheese Kunafa(eid special) Braised Chicken And Potatoes Recipe [Princess and the frog] Steamed rice Sheer khurma