Khao Tom Mat

1. 1

   Soak the Sticky Rice

   Rinse the Thai sticky rice thoroughly under cold water until the water runs clear, removing excess starch. Place the rinsed rice in a large bowl and cover completely with cold water (at least 2 inches above rice level). Soak for at least 4 hours at room temperature, or preferably overnight for best results. This softening step is crucial for the rice to cook properly and achieve the right texture.

   4h

   Tips:

   • • Don't skip the soaking - it's essential for proper texture
   • • Overnight soaking (8 hours) produces the best results
   • • Make sure water completely covers the rice throughout soaking
2. 2

   Prepare Black Beans (if using)

   If using black beans, rinse them and cook in boiling water until tender but not mushy, about 30-40 minutes. Drain well and set aside to cool. The beans should hold their shape but be soft enough to eat.

   40m

   Tips:

   • • You can use canned black beans, drained and rinsed, to save time
   • • Make sure beans are well-drained to avoid excess moisture
   • • Beans are optional but add authentic texture
3. 3

   Cook the Sticky Rice with Coconut Mixture

   Drain the soaked rice completely. In a large non-stick pot or wok, combine the coconut cream, sugar, and salt. Heat over medium-low heat, stirring until sugar and salt dissolve completely. Add the drained rice to the coconut mixture. Stir continuously with a wooden spoon or silicone spatula over low-medium heat for about 15-20 minutes until all the coconut cream is absorbed and the rice becomes mostly tender but still has a slight bite. The mixture should be thick and sticky. Remove from heat and allow to cool to a workable temperature.

   25m

   Tips:

   • • Stir constantly to prevent burning on the bottom
   • • Rice should be tender but not fully cooked - it will finish during steaming
   • • Don't let the mixture get too dry - it should be moist and sticky
   • • Let it cool enough to handle comfortably before wrapping
4. 4

   Prepare Banana Leaves

   Cut banana leaves into rectangles approximately 6 inches wide by 10 inches long. If using fresh banana leaves, briefly pass each piece over an open flame or hot burner (3-5 seconds per side) to make them pliable and prevent cracking when folding. Wipe the leaves clean with a damp cloth to remove any residue. Set aside on a clean work surface.

   10m

   Tips:

   • • Heat makes banana leaves flexible and easier to fold
   • • Don't overheat or leaves will become brittle
   • • If using frozen banana leaves, thaw completely first
   • • Aluminum foil or parchment paper can substitute but lacks authentic aroma
5. 5

   Prepare the Bananas

   Peel the bananas and cut each one into halves or thirds depending on size (aim for pieces about 3-4 inches long). For traditional Thai bananas (kluay nam wa), halves work well. Keep banana pieces at room temperature.

   5m

   Tips:

   • • Use bananas that are ripe but still firm - overripe will be too mushy
   • • Thai bananas (kluay nam wa) are ideal as they hold shape when steamed
   • • Uniform size pieces ensure even cooking
6. 6

   Assemble the Parcels

   Lay a banana leaf piece on your work surface with the shiny side facing up. Wet your fingers to prevent sticking. Place about 3 tablespoons (45g) of the coconut rice mixture in the center of the leaf and flatten slightly. If using black beans, place a small spoonful (about 1 teaspoon) in the center of the rice. Place one banana piece on top of the rice (and beans). Cover the banana completely with another 2-3 tablespoons (30-45g) of rice mixture, encasing the banana entirely. The total rice per parcel should be about 1/3 to 1/2 cup.

   30m

   Tips:

   • • Keep fingers wet throughout assembly to prevent sticking
   • • Make sure banana is completely covered with rice
   • • Don't overfill or parcels will be difficult to wrap
   • • Rice layer should be even all around the banana
7. 7

   Wrap and Tie the Parcels

   Fold the banana leaf over the rice and banana filling: bring the two long sides together and fold over twice to create a tight seal on top. Then fold in the ends (like wrapping a gift) and tuck them underneath or fold them flat against the parcel. Tie securely with kitchen string, wrapping once lengthwise and once crosswise. Traditionally, two parcels are tied together side by side to symbolize couples. Repeat until all rice and bananas are used.

   20m

   Tips:

   • • Wrap tightly to prevent water from entering during steaming
   • • Traditional style is to pair two parcels and tie them together
   • • If banana leaves crack, use a second piece to reinforce
   • • Make sure string is tight enough to hold during steaming
8. 8

   Steam the Parcels

   Bring water to a rolling boil in a large steamer pot. Arrange the wrapped parcels in the steamer basket in a single layer or slightly overlapping. Cover with a tight-fitting lid. Steam over high heat for 45-60 minutes until the rice is completely cooked through and soft. Check water level occasionally and add more boiling water if needed. The parcels are done when the rice feels soft when pressed (carefully, they're hot!).

   1h

   Tips:

   • • Maintain high heat and steady steam throughout cooking
   • • Don't let the steamer run dry - check water level every 20 minutes
   • • Larger parcels may need the full 60 minutes
   • • Rice should be completely tender with no hard center
9. 9

   Cool and Serve

   Remove the steamed parcels from the steamer and let them cool for at least 30-60 minutes. This cooling period is essential for the rice to achieve its signature chewy, sticky texture. The parcels can be served warm, at room temperature, or even chilled. To eat, simply unwrap the banana leaf and enjoy the entire contents. The banana leaf is not edible but imparts a wonderful aroma to the rice.

   1h

   Tips:

   • • Cooling time is crucial for proper texture development
   • • Khao tom mat tastes great warm or at room temperature
   • • Some prefer it chilled from the refrigerator
   • • Best consumed within 2-3 days of making

• •Use authentic Thai sticky rice (khao niao) - regular rice or other glutinous varieties won't produce the same texture
• •Choose bananas that are ripe but firm (kluay nam wa ideal) - overripe bananas become mushy
• •The cooling period after steaming is essential - this is when the rice develops its characteristic chewy texture
• •Banana leaves add authentic aroma and flavor - worth seeking out at Asian markets
• •Keep your hands wet when handling the sticky rice mixture to prevent it from sticking to your fingers
• •If rice mixture seems too dry when cooking, add a splash more coconut cream
• •Parcels can be made ahead and refrigerated for up to 3 days in an airtight container
• •To reheat, steam for 10-15 minutes or microwave for 30-60 seconds
• •Traditional Thai bananas (kluay nam wa) are shorter and fatter than regular bananas and hold up better to steaming
• •The symbolic pairing of two parcels represents couples and unity in Thai culture

• •
  Hot Thai tea or coffee
• •
  Fresh coconut water
• •
  Jasmine tea
• •
  Warm soy milk
• •
  Perfect afternoon snack with iced Thai tea
• •
  Traditionally served at weddings and festivals alongside other Thai sweets

Khao Tom Mat has deep roots in Thai and Lao culinary traditions, with origins tracing back several centuries when banana leaves were the primary food wrapping material throughout Southeast Asia. The dessert exemplifies the resourcefulness of Thai cuisine, utilizing abundant local ingredients: sticky rice (a staple grain in northern and northeastern regions), coconut (plentiful in central and southern Thailand), bananas (grown throughout the country), and banana leaves (available year-round). The practice of wrapping food in banana leaves served both practical purposes (portability, preservation) and spiritual ones (offerings at temples). Khao tom mat became particularly associated with Buddhist festivals, especially Ok Phansa Day marking the end of the three-month Buddhist Lent period in late October. During this festival, the dessert is called 'khao tom luk yon' and is offered to monks and shared among family members. The traditional practice of tying two parcels together symbolizes couples and partnership, making khao tom mat a popular treat at weddings and engagement ceremonies. Street vendors have sold these parcels for generations, and they remain a beloved snack found at markets, train stations, and festivals throughout Thailand and Laos. The simplicity of the recipe has allowed it to endure through centuries, with each region and family maintaining slight variations in sweetness, banana variety, and whether to include black beans.

Authentic khao tom mat relies on several critical elements that distinguish it from similar rice desserts. First, the rice must be genuine Thai sticky rice (khao niao), which has a unique glutinous quality that creates the characteristic chewy texture when steamed. Second, proper banana selection is crucial: Thai cooks prefer kluay nam wa (กล้วยน้ำว้า), a variety of burro banana that remains firm during steaming rather than becoming mushy like common Cavendish bananas. Third, the parcels must be wrapped in banana leaves rather than substitutes - the leaves impart a subtle, earthy aroma to the rice during steaming that's integral to the authentic experience. Fourth, traditional technique requires the rice to be partially cooked in coconut cream before wrapping, ensuring it's tender but still has structure. Fifth, the cooling period after steaming is essential - rushing this step results in rice that's too soft rather than properly chewy. Sixth, the symbolic pairing of two parcels tied together reflects Thai cultural values of partnership and unity. Finally, authentic versions maintain a delicate balance of sweetness - the dessert should be subtly sweet, not overly sugary, allowing the natural flavors of coconut, banana, and banana leaf to shine. In Thailand, khao tom mat is considered a 'khanom wan' (sweet snack) rather than a formal dessert, eaten throughout the day rather than only after meals. The black bean variation (thua dam) is traditional in many regions and adds textural contrast and nutritional value. Street vendors and home cooks have perfected this recipe over generations, and the best versions showcase the harmony of simple, fresh ingredients prepared with proper technique and patience.