Sweet sticky rice parcels filled with banana and coconut, wrapped in banana leaves and steamed until the filling becomes a luscious, sweet center encased in tender sticky rice. A beloved festive dessert.
Nutrition & Info
Equipment Needed
Instructions
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1
Drain the soaked sticky rice and mix with coconut milk, palm sugar, and salt.
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2
Soften banana leaves over a flame until pliable and cut into rectangles.
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3
Place a portion of the rice mixture onto each banana leaf, pressing flat.
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4
Add banana slices and shredded coconut in the center of each parcel.
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5
Fold the banana leaves into neat rectangular parcels and tie with kitchen string.
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6
Steam the parcels for forty minutes until the rice is fully cooked and the parcels feel firm.
Did You Know?
During Laotian New Year celebrations, families compete to make the most beautiful khao tom parcels, with the wrapping technique considered an art form passed from mother to daughter.
Chef's Notes
Equipment Tips
- steamer
- banana leaves
The Story Behind Khao Tom
Khao Tom is an essential part of Laotian festival culture, prepared in large quantities during Buddhist holidays and family celebrations. The art of wrapping sticky rice in banana leaves is a skill learned in childhood, and the best khao tom makers are celebrated in their communities. Each region fills the parcels differently, with banana and coconut being the most traditional filling.
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