Khao Tom Mat (Thai Sticky Rice Parcels)
Fragrant sticky rice wrapped in banana leaves with coconut milk, green onions, and cilantro — a classic Thai street food. Steamed until tender, these parcels are served warm with a savory-sweet dipping sauce.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Rinse sticky rice under cold water until water runs clear, ~2 minutes.
Step 2
Cut banana leaves into 6-inch squares. If using fresh, soften briefly over a flame.
Step 3
Combine rinsed rice and coconut milk in a pot with 1 cup water.
Step 4
Bring to a boil over medium-high heat, then reduce to low and cover.
Step 5
Simmer until rice is tender and liquid is absorbed, ~15 minutes.
Step 6
Remove from heat. Stir in salt, white pepper, and fish sauce.
Step 7
Place a banana leaf square on a flat surface. Add 3 tbsp warm rice to center.
Step 8
Sprinkle with green onions and cilantro. Fold all edges toward center to form a parcel.
Step 9
Repeat with remaining leaves and rice. Arrange parcels seam-side down in a steamer.
Step 10
Steam for 8-10 minutes. Parcels should feel firm and smell fragrant.
Step 11
Mix lime juice with 2 tbsp fish sauce in a small bowl. Serve as dipping sauce.
Step 12
Serve parcels warm with dipping sauce. Unwrap leaves at the table to eat.
Tools you’ll need
- fine-mesh strainer
- medium pot with lid
- bamboo or metal steamer basket
- large pot or wok for steaming
- small bowl for dipping sauce
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