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There’s something about unwrapping a banana leaf parcel that feels like opening a small gift. Khao tom mad, Thai banana sticky rice tied into banana leaf bundles, is exactly that kind of snack.
I first had it from a street vendor in Chiang Mai, still warm, tied with a strip of string that unraveled with one pull. Inside was coconut-sweet rice packed around a whole banana, dense and a little chewy.
This version sticks close to that memory. Glutinous rice soaked overnight, coconut milk, a few soaked black beans for texture, and ripe bananas cut into pieces.
The parcels simmer in water for about 90 minutes until the rice turns glossy and the leaves darken. No steamer basket, no fancy equipment. Just a pot big enough to hold the bundles submerged.
Why You’ll Love This Recipe
- Portable snack that travels well for days
- No steamer needed, just a pot of water
- Coconut sticky rice stays chewy, not mushy
- Freezes well for later banana-leaf treats
Ingredient Notes
- Glutinous rice: Also called sticky or sweet rice. Soak it at least 6 hours or overnight so it cooks evenly inside the parcel.
- Coconut milk: Use full-fat canned coconut milk for a rich sticky rice. Light coconut milk works but the rice turns out less creamy.
- Dried black beans: Small dried black beans give the rice a slight bite. Soak overnight and pre-cook until just tender before mixing in.
- Ripe bananas: Nam wa or saba bananas hold their shape best, but ripe regular bananas work too if you can’t find them. Overripe bananas turn mushy inside the parcel.
- Banana leaves: Fresh or frozen banana leaves both work, just pass frozen ones over a flame or hot pan first so they turn pliable. Parchment paper won’t hold the shape or add the same aroma.
- Sugar: Palm sugar adds a deeper caramel note than white sugar if you want to swap it in.
Khao Tom Mad: Thai Banana Sticky Rice Parcels
Ingredients
Method
- Drain the soaked glutinous rice well. In a large bowl, mix it with the coconut milk, sugar, salt, and cooked black beans until evenly combined. Let it sit for 15 minutes so the rice soaks up the liquid.
- Wipe the banana leaves clean with a damp cloth. If using frozen leaves, pass each one over a flame or hot pan for a few seconds until glossy and pliable, then cut to size.
- Quarter the peeled bananas lengthwise and crosswise into about 20 pieces total, roughly the length of a finger.
- Lay one banana leaf flat, shiny side up. Spoon about 3 to 4 tablespoons of the rice mixture into the center.
- Place 2 banana pieces on top of the rice, then cover completely with another 2 to 3 tablespoons of rice mixture so the banana is fully encased.
- Fold the leaf over the filling into a tight rectangular parcel, then fold in the ends. Wrap a second leaf around it in the opposite direction for structure and tie snugly with string.
- Repeat with the remaining rice, banana, and leaves to make about 10 parcels.
- Arrange the parcels in the 8-quart / 7.6 L stockpot and cover completely with water. Set a small plate on top to keep the parcels submerged.
- Bring to a boil, then reduce to a steady simmer. Cook for 90 minutes, topping up with boiling water as needed to keep the parcels covered.
- At the 75 minute mark, lift one parcel out and partly unwrap it. The rice should look glossy and dense, not chalky or dry in the center.
- Remove the parcels with tongs and drain. Cool on a rack for at least 20 minutes before unwrapping and slicing to serve.
Notes
- Soak black beans overnight and pre-cook until just tender before mixing into the rice.
- Keep parcels weighted down or fully submerged so they cook evenly.
- Use a small plate at the bottom of the pot to keep parcels off direct heat.
- Tie parcels snugly but not so tight the rice can't expand.
Tips for Success
- Soak the rice overnight so every grain cooks through without a hard center.
- Pack the rice tight around the banana so no air pockets form inside the parcel.
- Keep the parcels fully submerged while simmering, adding hot water if the level drops.
- Let the packets cool for at least 20 minutes before unwrapping so the rice sets and slices cleanly.
- Test one parcel at the 75 minute mark, the rice should feel dense and glossy, not chalky.
Variations
- Swap black beans for cooked mung beans for a milder, slightly sweeter filling common in central Thailand.
- Use taro chunks instead of banana for a starchier, less sweet version found in some northern Thai villages.
- Add a few drops of pandan extract to the rice mixture for a green tint and grassy aroma.
Storage and Reheating
Khao tom mad keeps well because the banana leaf seals in moisture. Store cooled parcels in the fridge for up to 4-5 days, still wrapped in their leaves.
To reheat, steam the wrapped parcels for 10-12 minutes until warmed through, or simmer them in water for 8-10 minutes. Unwrap and eat once the rice feels soft again, not chalky.
For longer storage, freeze the wrapped parcels for up to 2 months. Thaw overnight in the fridge before steaming or simmering to reheat.
Serving Suggestions
Khao tom mad works as a snack on its own, no plate needed. Unwrap it warm and eat it straight from the banana leaf.
Pair it with hot Thai tea or black coffee for a simple breakfast. It also sits well next to other Thai sweets like mango sticky rice.
Slice a cooled parcel into rounds and arrange on a platter for a party snack. The banana leaf wrapping doubles as the presentation.
FAQ
Why is my khao tom mad still hard in the center?
Khao tom mad stays hard in the center when the rice hasn’t soaked long enough or the parcels didn’t simmer long enough. Soak the glutinous rice at least 6 hours, ideally overnight, and simmer the wrapped parcels for a full 90 minutes. If a test parcel still feels chalky at 75 minutes, give it another 15 and check again.
Can I use frozen banana leaves instead of fresh for khao tom mad?
Yes, frozen banana leaves work fine for khao tom mad and are what most cooks outside Thailand use. Thaw them first, then pass each leaf over a gas flame or a hot dry pan for a few seconds so it turns glossy and folds without cracking.
Can I freeze khao tom mad after wrapping?
Yes, wrapped khao tom mad freezes well for up to 2 months. Thaw the parcels overnight in the fridge, then steam for 10-12 minutes or simmer in water for 8-10 minutes to bring back the soft, chewy texture before unwrapping.
What goes well with khao tom mad besides tea?
Hot Thai tea or strong black coffee are the classic pairing for khao tom mad, since the bitterness cuts through the coconut sweetness. It also sits well next to other Thai sweets like mango sticky rice or fried banana on a dessert platter.
Is khao tom mad gluten free?
Yes, khao tom mad is naturally gluten free since it’s made from glutinous rice, coconut milk, banana, and black beans, none of which contain wheat. Just double check that any added flavorings like palm sugar are processed in a gluten free facility if that matters to you.
What’s the difference between khao tom mad and mango sticky rice?
Khao tom mad is a boiled banana leaf parcel of coconut sticky rice and banana, while mango sticky rice is steamed rice served loose on a plate with fresh mango and coconut sauce. Khao tom mad is portable and dense, mango sticky rice is soft and eaten with a spoon.
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