Sweet Sticky Rice in Banana Leaves (Ncuav Nplooj Tsawb), Thai Dessert, Khao Thom Mud

sticky rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa provides a nutritious alternative with a different texture.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a distinct flavor.

pandan leaves

💰Cheaper: vanilla extract

Vanilla extract offers a similar aromatic quality.

Rinse 8 cups of sticky rice in water 4 times until the water runs almost clear.

Soak the rinsed rice in hot tap water, covered, for 3 hours.

Blanch 10-inch round frozen banana leaves in hot boiling water for 30 seconds on each side, then dry with a paper towel.

Boil water in a steamer pot and spray the steamer basket with vegetable oil.

Drain excess water from the soaked rice and pour it into the steamer basket.

Place the steamer basket onto the boiling water and steam the rice for 30 minutes.

In a medium pot, combine 2 cans of coconut milk and 2 1/2 cups of sugar, bring to a boil to make the coconut syrup.

After 30 minutes, remove the sticky rice and pour the hot coconut syrup over it, mixing well.

Cover the rice and let it rest for 1 hour.

Prepare Thai bananas by slicing them into quarters.

Wrap the sticky rice in banana leaves, adding a slice of Thai banana in the center if desired.

Steam the wrapped sticky rice for another 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens