Laotian recipe
How to make Khao tom
ເຂົ້າຕົ້ມ
Laos, made for festivals and ceremonies
Small parcels of sticky rice cooked with coconut milk, wrapped around a piece of banana, sometimes with black beans, then folded into banana leaves and steamed. There are also savoury versions filled with pork and mung beans.
Ingredients
- 300 g sticky (glutinous) rice, soaked in water for 4 hours and drained
- 250 ml coconut milk
- 2 tablespoons sugar and ½ teaspoon salt
- 3 small ripe bananas, each cut in half lengthways and across (12 pieces)
- 12 pieces of banana leaf, about 20 by 20 cm, wiped clean (or baking paper and foil)
- Kitchen string
Method
- Put the coconut milk, sugar and salt in a wide pan and warm gently until the sugar dissolves. Add the drained rice and stir over low heat for about 5 minutes, until the rice has soaked up most of the liquid. Let it cool a little.
- Soften the banana leaves by passing them briefly over a flame or dipping them in hot water, so they fold without tearing.
- Place a spoonful of rice in the middle of a leaf, lay a piece of banana on top and cover it with another spoonful of rice.
- Fold the leaf over into a neat parcel, fold in the ends, and tie it with string. Make the rest the same way.
- Steam the parcels over boiling water for about 45 to 50 minutes, until the rice is soft and see-through. Top up the water if needed. Serve warm or at room temperature.
Made it at home? Tick it off and it goes into your kitchen passport.
Khao tom is offered at the baci ceremony, which is held for weddings, births, journeys and the Lao New Year.
Take the trip to Laos
