Recipe for banana and coconut milk sticky rice rolls: Khao Tom Mad

Preparation of Khao Tom Mad

The day before

• The glutinous rice should be washed and rinsed well until the water runs clear and then left to soak overnight in a large container, making sure that there is at least 5 cm of water above the rice, as it will swell.

  If you use the small black beans, you must also leave them to soak overnight.

The next day

• Drain the rice and set aside
• Drain the black beans and boil them until soft, about 15 minutes.
• Remove the skin from the bananas and cut them into 7-8 cm strips to obtain 10 pieces.
• In a saucepan, heat the coconut milk, sugar and salt over medium heat and stir well.
• Add the glutinous rice and mix well, leave to cook for about ten minutes and as soon as the rice has absorbed the coconut milk, turn off the heat and leave to cool.
• Heat the water in the couscous pot
• Wash the banana leaves and cut them into 25 cm squares
• On the opaque side of the banana leaf, place a good spoonful of glutinous rice (or two), 3 black beans and a piece of banana. Then bring the left side, right side and then top and bottom to wrap (as shown in the photo). Tie it all together with cooking wire or toothpicks.
• Place the rolls in the steamer basket and cook gently for 1 hour.
• Let them cool, you can eat them warm or cold.