Bananas and Sticky Rice

Translation: Khao Tom Mud

Cuisine: Thai

Recipe Type: Dessert

Average User Rating: 0.46 / 5

Vegetarian / Vegan: Vegan

This recipe has Laotian origins, but has become ubiquitous in Thailand.


1 cup long-grain sticky (glutinous) rice
1 cup coconut milk
3 TB palm sugar
2 bananas, sliced
banana leaves
4 oz. black beans, soaked overnight


Soak rice in water overnight. Soak black beans separately overnight. Add coconut milk and sugar to a pan and heat until sugar is dissolved. Drain water from rice and add to coconut milk mixture in pan. Lower heat and continue stirring until the rice is tender and the consistency of jook/congee/porridge (basically all the liquid should be absorbed and the mixture should be creamy) - this can take up to an hour. Remove from heat and let cool to room temperature.

Place a small scoop of the rice mixture on a washed banana leaf. Top with a slice of banana and a spoonful of the soaked (and drained) black beans. Top with another scoop of rice mixture and tie up banana leaf. Place in a bamboo steamer and steam for 20-30 minutes.

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Prep Time: 1 day

Cooking Time: 40 minutes

Servings: 8

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