Steamed sticky rice with banana in banana leaves (Khow tom mud) is a dessert that you can come across very easily in Thailand. The original recipe requires wrapping in banana leaves, but living here banana leaves are not always available and are expensive. As a substitute I use baking paper. The downside is that you lose the aromatic smell of banana leaves, but it is still good enough and I enjoy it immensely.
250g Glutinous rice
250 ml Coconut cream
½ – ¾ cup of sugar
½ tsp salt
½ cup black beans, I use canned
8 piece 30cm x 15cm backing paper
4 Sugar banana, cut in half
Rubber band or sting to tie.
1. Rinse and soak the rice for at least 3 hours.
2. Drain the rice and add in a pan followed by coconut cream, sugar and salt.
3. Stir until the liquid evaporates this take about 15-20 min
4. Add the beans and mix well. Turn the heat off and leave it to cool down a bit.
5. Place about ¼ cup of rice mixer on the baking paper followed by banana.
6. Wraps the rice and put 2 wrap facing each other and tighten it with rubber band.
7. Steam for about 25-30 minutes
Here are some suggested ideas from my followers on Instagram if you can’t find banana leaves and use baking paper like me.
1. Adding pandan leaves or essence to the boiling water when steaming.
2. Use slivers of banana leaves before wrapping it with foil to conserve expensive leaves.