“Khao Tom Mat is a native Thai dessert, one of my very favorites,” said Suda Ounin, chef and proprietor of Thai D’Jing in Old Gretna.
Thai Buddhists keep the dessert on hand to bring to Buddhist monks in celebration of Uposatha, which is observed about every seven days in accordance with the four lunar phases: the new moon, the full moon, and the two quarter moons.
For each portion, the banana and sticky rice filling is wrapped in a leaf, which is then wrapped in another leaf then sealed for steaming.
“The banana leaves used to make it are customarily held together with bamboo ties, which can be difficult to find so I advise using kitchen twine at home,” Ounin said.
Khao Tom Mat
Serves 5-6
Shared by Chef Suda Ounin, Thai D’Jing
2 1-pound packages fresh banana leaves
3 cups raw sticky (sweet) rice, soaked for at least two hours of overnight
1/4 cup dried small red beans, soaked overnight
1/4 cup dried black beans, soaked overnight
3 dried or fresh pandanus leaves (bai-toey)
1 cup unsweetened coconut milk
1 teaspoon salt
3/4 cup palm sugar or granulated white sugar
3 teaspoons neutral oil
5 Asia Thai bananas, peeled and cut in half vertically
Kitchen string or twine
1. Prepare the banana leaves: Fill a very large bowl or kitchen sink (preferred) with hot water (not boiling). Gently push the banana leaves into the hot water and allow them to soak and soften for 5 minutes. This will prevent them from ripping.
2. Use tongs to remove half of the leaves from the hot water. Gently wipe the leaves with paper towels to dry. Tear the leaves into strips approximately 7 1/2 inches wide, then tear them into 10-inch lengths. Set aside in a stack.
3. Use tongs to remove the remaining leaves from the hot water. Dry them with paper towels. Tear the leaves into strips approximately 6 1/2 inches wide, then cut them into 8-inch strips. Stack them in a pile.
4. Round off both ends of each banana leaf (just cut through the stacks) into an oval shape. Set the leaves aside into two stacks based on size.
5. Drain and rinse the rice three times until the water runs clear. Set aside.
6. Boil the red and black beans for 10 minutes. Drain and set aside.
7. Tear the pandanus leaves into irregular pieces. Bring the leaves to a boil in 1/2 cup of water in a saucepot with a tight fitting lid. Remove the saucepot from the heat and steep the leaves for 1 hour. Remove the leaves and squeeze them over the water to extract as much liquid as possible. Discard the leaves.
8. To a medium saucepot set over medium-low heat add the reserved water from soaking the pandanus leaves, the coconut milk, salt, palm sugar, and the drained beans. Stir to combine and cook until the sugar has dissolved. Add the rice and cook until the mixture is thick and sticky, like porridge, 5-10 minutes. Remove from heat. Cool.
9. Brush the opaque side of the smaller torn banana leaves lightly with oil.
10. Place a leaf in front of you, oiled side up, so a short corner is facing you and the longer corners are to your left and right. Center 1 tablespoon of the cooled porridge atop the leaf. Center a slice of banana atop the porridge. Top the banana with another tablespoon of porridge.
11. Set the smaller banana leaf atop a larger leaf. Gather the leaves in one hand and press inward so the longer corners come together atop the porridge mixture like a cone. Use your other hand to roll the corners down in a tight cylinder atop the now enclosed porridge. Fold the rolled leaves under each end of the enclosed cylinder as you would to wrap a package. Tie two packages together, seamed sides pressed together, with kitchen string. Repeat with remaining banana leaves, cut bananas, and porridge.
12. Place the joined rolls in a steamer basket, cover, and steam gently until the leaves turn from bright green to olive and the packets are firm to the touch, 45 minutes to 1 hour.
13. The khao tom mat may be served warm or cold. Fold the banana leaves back to expose the firm rice/banana filling.
Will keep, refrigerated, for 1 week, frozen for 1 month.
The Thai ingredients can be found locally at the Hong Kong Market (925 Behrman Hwy #3, Terrytown, 504.394.7075) or via Amazon.com.
