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Thai Bananas in Sticky Rice, 'Khao Tom Madt'

Thai Bananas in Sticky Rice, 'Khao Tom Madt'

In every Thai city and village, the people know and love khao tom mad. It's a vegetarian dish too, so according to our sources it may be impossible to find a Thai person that does not like eating it. Although it's a dessert recipe, this is very filling and could be served as a main course. The black beans are optional.

Ingredients

For 4 Person(s)

Ingredients

  • 2 Cups Thai Sticky Rice
  • 1 1/2 Cups Coconut Milk
  • 1/2 Cup Sugar
  • 1 Teaspoon Salt
  • 8 Ounces Dried Black Beans
  • 3 Ripe Bananas, Halved
  • 1/2 Cup Black Beans (optional)
  • 8 Pieces Aluminum Foil, 6
Buy ingredients for this Recipe

Method for Thai Bananas in Sticky Rice, 'Khao Tom Madt'

Soak the sticky rice in water overnight, then drain and set aside. If you want to include the black beans soak them overnight also and boil until soft, or just use canned.

Combine coconut milk, sugar and salt (use a bit less if you prefer) in a separate bowl and stir until ingredients are dissolved. Put this mixture to a large pot or wok, then add the rice. Over medium low heat, stir constantly until the rice becomes tender and all the coconut milk is absorbed (about 15 minutes). Leave to cool.

On a piece of foil, set a few black beans in the middle then cover them with the rice (see pictures below). Place a sliced banana on top of the rice then cover that with rice, to form a small "roll" with the banana hidden in the middle. Add a few more black beans to the top.

Wrap this up in foil (as shown) then place in a stacked steamer (or similar steamer). Steam for 45 minutes (with the lid on). Remove and enjoy.

Bananas in sticky rice khao tom madt

Bananas in sticky rice khao tom madt

Ingredients ready

Ingredients ready

Put sticky rice over black beans

Put sticky rice over black beans

Sliced banana on sticky rice

Sliced banana on sticky rice

Banana surrounded by sticky rice

Banana surrounded by sticky rice

Wrapped up in foil

Wrapped up in foil

Set in stacked steamer

Set in stacked steamer

Cover and steam

Cover and steam



Reviews

Overall Rating (12)

5 out of 5 stars
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  • Rated 5 out of 5 stars

    need a steamer. if you dont use it this can b diasterous!! XD it cooks it traditionally and i think u can use the rice cooker on steamer but the results may vary

  • Rated 5 out of 5 stars

    I made these using dried corn husk in place of unavailable banana leaves or the aluminum foil the recipe used. I was pleased with the results, and the Khao Tom Madt were delicious!

  • Rated 5 out of 5 stars

    I made these today and they turned out great. Just a tip. Keep or make a bit more of the coconut sauce for dipping. Thank you ImportFood.com!

  • Rated 5 out of 5 stars

    Just a forewarning. I used calrose rice and followed this recipe otherwise exactly and the rice never fully cooked through :( If using a different type of rice definitely at a lot more liquid to start!

  • N. Lee

    Rated 5 out of 5 stars

    This Recipe was really good and easy to make. When I tried it for the first time everyone loved it! So if you're thinking about it, you should! Thank You importfood.com for such a great recipe, I will always come back here for more recipes!

  • Anonymous

    Rated 5 out of 5 stars

    Instead of a steamer what can i use? will a rice cooker be okay? or pot or oven? or pan? what does this serve?

  • dee

    Rated 5 out of 5 stars

    need a steamer. if you dont use it this can b diasterous!! XD it cooks it traditionally and i think u can use the rice cooker on steamer but the results may vary

  • Jim B.

    Rated 5 out of 5 stars

    I made these using dried corn husk in place of unavailable banana leaves or the aluminum foil the recipe used. I was pleased with the results, and the Khao Tom Madt were delicious!

  • Beth

    Rated 5 out of 5 stars

    I made these today and they turned out great. Just a tip. Keep or make a bit more of the coconut sauce for dipping. Thank you ImportFood.com!

  • Anonymous

    Rated 5 out of 5 stars

    Just a forewarning. I used calrose rice and followed this recipe otherwise exactly and the rice never fully cooked through :( If using a different type of rice definitely at a lot more liquid to start!


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