Khao Tom Mud is a dessert served warm which includes the three different textures of sticky rice, black beans and bananas.
The three flavors of these ingredients combine with a heartiness (as far as desserts go!) that makes this a satisfying little treat. A
rich combination of color between the black beans, sticky rice and banana leaves, the coconut milk, pandanus water and sugar provide a
subtle yet savory sweetness.
- Wash black beans 2-3 times. Soak in water overnight at room temperature. Wash 2-3 times again. Drain.
- Wash sticky rice 2-3 times. Soak in water for 1 hour at room temperature. Wash again. Drain.
- Soak long strips of bamboo for about 15 minutes.
- Clean each pandanus leaf thoroughly. Pat dry.
- Clean and pat dry banana leaves. Cut into 9" x 10" pieces. Make 12 pieces.
- Cut each banana into half length wise. Make 6 pieces.
- Over medium heat, bring 2 cups of water to boil. Add black beans. Boil for about 30 minutes or until cooked. Drain
and set aside.
- Over medium heat, add creamy coconut milk and salt in a pan. Add sticky rice. Stir-fry until the rice starts to dry
up and all coconut is absorbed but rice is not burned or crispy. The best way to stir-fry is folding - scoop the rice and flip it over. Stirring the
rice can make the rice break up.
- Add pandanus water. Stir-fry until the rice starts to dry up and all pandanus water is absorbed, but the rice is not burned or crispy.
- Add sugar. Stir well. Remove from pan. Cool down.
- Use 2 banana leaves for each one of the following. On your palm, lay one banana leaf with the non-shiny part up. Then lay the second
banana leaf on top with the shiny part up. The second banana leaf should be a little bit rotated to the right or left.
- Then spread a few black beans first, followed by some of the sticky rice mixture (2-3 tablespoons as a second layer) and then place a
halved banana on top. Complete the sandwich with another layer of sticky rice and spread a few black beans. Wrap the banana leaves.
Fold both ends onto the same side. Tie up the banana leaves with a long strip of bamboo on both ends (about 1 inch from the end).
- Repeat until all bananas are used up.
- Place the wrapped bananas in a steamer and steam for 1-1.5 hours over medium heat.
- Unwrap and serve warm.
Directions for Pandanus Water
- Cut pandanus leaves into small pieces, about 1" x 1".
- In the blender, add pandanus leaves and 2 cups of water. Blend well.
- Use cheese cloth to strain grinded pandanus with water. If pandanus water is too dark green, add more water. Discard
the pandanus pulp. Keep the pandanus water. Freeze the leftovers for future use.
- Use fresh first pressed coconut milk if possible. If coconut can is used, use only the creamy part.
- If you cannot find "Kluay Nam Wa", you can try a "Saba Banana" which is a Japanese banana. It is similar to Kluay Nam Wa
but it is bigger and sweeter than Kluay Nam Wa.
- Use ripe bananas. If Saba banana is used, one may need to cut it into 3-4 inches long.
- Use medium heat to steam, and the longer you steam the better texture and taste it will be.
- Make sure you have plenty of water in the steamer. You do not want to add water during steaming. Water must be boiling
at all times during steaming.
- Adding sugar early in the process may cause sticky rice to cook unevenly. So, add at the end after the sticky rice is
- Using pandanus leaves helps enhance the fragrance of the coconut milk. Use pandanus fragrance as a substitute. Omit
pandanus if desire.
- For more sweetness, add 1-2 tablespoons or more of sugar.
- Fresh coconut milk is the best for making Thai desserts. If canned coconut is used, Aroy-D or Chao Koh brand is recommended.
Do not shake the can because the creamy coconut milk and the water-like part need to remain separated.
- A long bamboo strip is called "Tok" in Thai.
1 cup Long grain sticky rice
3 Ripe bananas
1/4 cup Black beans
1 package Banana leaves
12 Bamboo strips
1 cups Pandanus water
1/3 cup Creamy coconut milk
1/2 cup Sugar
3/4 teaspoon Salt
Ingredients for Pandanus water
2-3 Pandanus leaves
2 cups Water
1 tablespoon Pandanus fragrance (optional - with 1 cup of water)