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Loading...Khao Tom Mud is a classic Thai street-market sweet where glutinous rice and ripe banana are wrapped in fresh banana leaves and gently simmered until tender and fragrant. The rice absorbs sweet coconut milk as it cooks, producing a soft, chewy parcel with a deep tropical aroma. Served warm, it is comfort food at its simplest and most satisfying.
Prep Time30 mins
Cook Time75 mins
Total Time105 mins
Servings4
Yield4 parcels
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 11 gSaturated Fat
- 62 gCarbs
- 4 gFiber
- 21 gSugar
- 5 gProtein
- 105 mgSodium
- 380 mgPotassium
- 30 mgCalcium
- 1.6 mgIron
- 9 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the coconut rice
- 2 cups glutinous (sweet) rice, rinsed
- 1 cup thick coconut milk
- 1/3 cup chopped palm sugar (or light brown sugar)
- 1/2 tsp fine sea salt
- 2 pandan leaves, knotted (optional)
For the filling
- 4 ripe Thai bananas (kluay namwa) or 2 regular ripe bananas, peeled and halved lengthwise
- 1/2 cup cooked black beans, drained (optional)
- 1 tbsp toasted sesame seeds
For wrapping
- 4 large banana leaves, cut into roughly 8-inch squares
- 8 strips of banana leaf or kitchen twine for tying
Directions
- Rinse the glutinous rice under cool running water until the water runs clear, then soak for at least 4 hours or overnight; drain thoroughly.
- Combine the drained rice with thick coconut milk, palm sugar, salt, and pandan leaves in a bowl and let stand 30 minutes so the grains absorb the coconut.
- Soften the banana leaves by holding each piece over a low gas flame for 5-10 seconds per side, or dipping in hot water, until pliable and glossy; pat dry.
- Spoon about 1/3 cup of the coconut rice onto the center of each banana leaf square, place a banana piece (and a spoonful of black beans if using) on top, then cover with another 2 tablespoons of rice.
- Fold the sides of the banana leaf over the filling to make a neat rectangular parcel; secure tightly with two banana leaf strips or kitchen twine so no water can seep in.
- Bring a large deep pot of water to a gentle boil, submerge the parcels, and simmer covered for 60-75 minutes, topping up with hot water as needed to keep them fully covered.
- Lift the parcels out with tongs and rest on a rack for 10 minutes so the leaves dry and the rice firms up slightly.
- Unwrap and serve warm, drizzled with a little extra warm coconut cream and a sprinkle of toasted sesame seeds.
Cook’s Notes
- Soak the glutinous rice for at least 4 hours; shorter soaking leaves the grains chalky after boiling.
- Always soften the banana leaves over a flame or hot water, otherwise they crack and leak during cooking.
- For an extra-rich finish, simmer 1/2 cup coconut cream with 1 tbsp sugar and a pinch of salt until slightly thickened to drizzle on top.
- Parcels keep refrigerated for 2 days; reheat by steaming for 8-10 minutes rather than microwaving to keep the texture chewy.
- Choose bananas that are ripe but still firm so they hold their shape while the rice cooks around them.
