1 ⅔cupssticky ricealso called sweet, or glutinous rice
2cupscoconut cream
¼cupsugarup to ½ cup for sweeter rice cakes
¼teaspoonsalt
4smallbananashalved
8piecesbanana leafor you can also use aluminium foil 6" x 10"
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Instructions
Preparing the rice
Rince the rice and soak in water at least 4 hours or overnight.
After soaking, drain the rice and transfer to a non-stick pan. Stir in the coconut cream, sugar and salt.
Heat gently on low heat while stirring with a wooden spoon or silicone spatula.
Keep stirring over simmering heat until all of the coconut milk is absorbed and the rice is mostly tender.
Let the rice cool while you prepare your bananas and wrappers.
Wrapping
Put a small amount of rice on a banana leaf or piece of foil*.
Place half a banana on top. Then cover with more rice. Wet your fingers to keep the rice from sticking to much.
In total use about ⅓ - ½ cup cooked rice per rice cake.
Fold up the leaf and tie securely (not necessary when using foil).
Repeat until all bananas are used up.
Bring 3 cups of water to a boil in a steamer pot. Steam the little packages for 20-25 minutes in the steamer until the rice is completely soft and cooked through.
Enjoy warm or cold.
Notes
Line aluminum foil with a piece of parchment if you don't want it to touch your food directly
Nutrition
Nutrition Facts
Khao Tom Mad – Thai Sticky Rice Cake with Banana
Serving Size
1 sticky rice cake
Amount per Serving
Calories
409
% Daily Value*
Fat
21
g
32
%
Saturated Fat
19
g
95
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
78
mg
3
%
Potassium
406
mg
12
%
Carbohydrates
53
g
18
%
Fiber
4
g
16
%
Sugar
12
g
13
%
Protein
5
g
10
%
Vitamin A
32
IU
1
%
Vitamin C
6
mg
7
%
Calcium
13
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Khao Tom Mad
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