Khao Tom Mud (ข้าวต้มมัด) is a traditional Thai dessert made with coconut sticky rice, Nam Wa bananas, and black beans wrapped in banana leaves and steamed.
This is another classic way we use Nam Wa bananas in Thailand. They hold up beautifully during the long steaming time and become soft and sweet without disappearing into the sticky rice.
For more Thai treats with bananas, try my Kanom Klouy (Thai steamed banana cake), Thai Fried Bananas (Kluai Kaek), Thai Grilled Bananas (Kluai Ping), and Bananas in Coconut Milk (Kluai Buat Chi).
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What Is Khao Tom Mud?
Khao Tom Mud, also called Khao Tom Mat or Khao Tom Pad, is coconut sticky rice wrapped around banana and steamed in banana leaves. Black beans are also commonly added.
The word mud (มัด) means to tie or bind. The parcels are traditionally tied together in pairs before steaming. The banana becomes soft and sweet while the sticky rice cooks around it. The banana leaves add their own wonderful aroma, too.
Wrapping them may look complicated, but it doesn't have to be perfect. I'll show you how I do it, plus an easier way to steam them if you don't have banana leaves!
A Little From Home
Khao Tom Mud was a regular family project growing up in Surin, especially for my sister. With our large family, she rarely made fewer than 50 pieces at a time and sometimes added pork lard to different batches to suit everyone’s tastes.
Wrapping was an all-day affair. We’d help with two or three parcels before finding an excuse to disappear! But that was part of it. Everyone gathered around to help, and with plenty of Nam Wa bananas growing at home, there were always more batches to make.
Ingredients
- Thai glutinous rice: Also called sticky rice or sweet rice. Soak it for at least 4 hours or overnight before cooking. Jasmine rice will not work here.
- Nam Wa bananas: The traditional choice for Khao Tom Mud. Use bananas that are ripe but still firm. If Nam Wa isn't available, firm but ripe bananas from American grocery stores can work.
- Black beans: I use dried black beans and cook them until just tender. Canned black beans are an easy shortcut. Drain and rinse them very well.
- Coconut milk: Use full-fat canned coconut milk. One whole 13.5 to 14-ounce can works for this recipe.
- Sugar and salt: The sticky rice should be lightly sweet with enough salt to balance the coconut milk.
- Banana leaves: Fresh or frozen both work. Frozen banana leaves are much easier to find at Asian grocery stores in the U.S.
- Butcher's twine: In Thailand, the bundles can be tied with thin strips of bamboo called tok (ตอก). Food-safe cotton kitchen twine is an easy substitute.
See recipe card for quantities.
Instructions
- Prepare the Black Beans and sticky rice. Soak the dried black beans overnight. Boil until just tender but still holding their shape. Drain well and set aside. Don’t overcook them. They will cook again when the Khao Tom Mud is steamed.
- Soak the sticky rice. Rinse the sticky rice, then soak in plenty of water for at least 4 hours or overnight. Drain very well.
- Cook the sticky rice with coconut milk. Add the coconut milk, sugar, and salt to a large skillet or wok. Heat over medium heat until the sugar dissolves. Add the drained sticky rice. Cook, stirring often, until most of the coconut milk is absorbed. The rice should be glossy and sticky but still undercooked. It will finish cooking inside the banana leaves. Let cool until comfortable to handle.
- Prepare the banana leaves. Thaw frozen banana leaves completely and wipe both sides clean. For each parcel, use two pieces of banana leaf, approximately 8 x 10 inches for the outer leaf and 6 x 8 inches for the inner leaf. The sizes don't need to be exact. Layer them with the shiny side facing outward.
- Prepare the bananas. Peel the Nam Wa bananas and cut them into quarters or smaller pieces that fit easily inside the leaves. Smaller pieces are easier to wrap, especially when using frozen banana leaves.
- Fill and wrap. Place a small amount of sticky rice in the center of the banana leaves. Add a few black beans and a piece of banana. Cover with a little more sticky rice and a few more beans. Don't overfill. The parcels are much easier to wrap when they're small and snug. Wrap into a compact parcel using the instructions below.
- Pair and tie. Make a second parcel about the same size. Place the two parcels together and tie securely with food-safe cotton kitchen twine. Tie them snugly, but not extremely tight. The sticky rice needs a little room to expand while steaming.
- Steam. Arrange the bundles in a steamer and steam over medium-high heat for 35-40 minutes, or until the sticky rice is completely tender. Let rest for about 10 minutes before opening. The parcels will be very hot.
How to Wrap Khao Tom Mud
- Fold the leaves together to form a triangle.
- Roll it snugly into a tube, like an egg roll.
- Pinch one end together and fold it down to close.
- Flip over the leafy part.
- Turn the parcel around and fold the other end closed.
- Press and shape into a compact parcel.
- Make a second parcel about the same size.
- Place the two parcels together and tie securely with food-safe kitchen twine.
- Steam until the sticky rice is completely tender.
Don't worry about making every parcel perfect. I've seen many different variations of bundles from different cooks, families and vendors. As long as the filling is enclosed and the bundle holds together, you're good.
Working With Frozen Banana Leaves
Frozen banana leaves can be brittle after thawing. If needed, leave them in the sun briefly or quickly pass each leaf over a low flame for a few seconds, keeping it moving. This softens the leaf and makes it easier to fold without cracking.
Frozen leaves may also look dull or discolored. That's normal. They will darken again as they steam. Find frozen banana leaves at your Asian or International grocery stores.
Suwanee's Kitchen Tips
- Smaller parcels are much easier to wrap.
- Large pieces of banana make the banana leaves harder to fold, especially when you're working with frozen leaves. I cut my Nam Wa bananas into quarters for smaller bundles and less chance of cracking the leaves.
- Try to keep your portions of rice and banana similar in size from parcel to parcel. When you pair two finished bundles together, matching sizes fit together better, tie more securely, and sit more easily in the steamer.
Don't Want to Wrap and Tie the Bundles?
You can make Khao Tom Mud in small heat-safe ramekins instead. Line each ramekin with banana leaves, then layer in the black beans, coconut sticky rice, and banana. Fold the banana leaves over the top and steam as directed.
You still get the earthy aroma from the banana leaves, but there's no folding individual parcels or tying them with twine. This is an easy option if you're making Khao Tom Mud for the first time.
More Traditional Thai Desserts
- Mango Sticky Rice - Coconut sticky rice with fresh mango.
- Khanom Krok - Crispy, creamy Thai coconut pancakes.
- Tub Tim Grob (Red Rubies) - Chewy red rubies in sweet coconut milk.
- Ruam Mit - Colorful Thai mixed dessert with chewy noodles and coconut milk.
- Thai Shaved Ice - Shaved ice with sweet syrup and Thai toppings.
FAQ
Yes. Banana with black beans is a classic version of Khao Tom Mud in Thailand. You will also find variations depending on the region and family.
Yes. Drain and rinse them very well. Since they're already fully cooked, handle them gently so they don't become mashed.
No, but pairing them is traditional and also practical. Two similarly sized parcels sit nicely together and are easier to secure with the twine.
Khao Tom Mud (Thai Banana Sticky Rice)
- Total Time: 1 hour 15 minutes
- Yield: 20 pieces (10 pairs) 1x
- Diet: Gluten-Free
Description
Khao Tom Mud is a traditional Thai dessert made with coconut sticky rice, Nam Wa bananas, and black beans wrapped in banana leaves and steamed until tender.
Ingredients
- 1.5 cups Thai glutinous rice, uncooked
- 1 (13.5–14 oz) can full-fat coconut milk
- ½ cup sugar
- ½ teaspoon salt
- 4–5 ripe but firm Nam Wa bananas
- ½ cup dried black beans, measured before soaking and cooking
- Frozen or fresh banana leaves
- Food-safe cotton kitchen twine
Instructions
-
Prepare the beans. Soak the black beans overnight. Boil until just tender but still holding their shape. Drain well. Don’t overcook; they will cook again while steaming.
-
Soak the sticky rice. Rinse and soak the sticky rice in plenty of water for at least 4 hours or overnight. Drain well.
-
Cook the sticky rice. Add coconut milk, sugar, and salt to a large skillet or wok. Heat over medium until the sugar dissolves. Add the drained rice and cook, stirring often, until most of the coconut milk is absorbed. The rice should be glossy and sticky but still slightly undercooked. Let cool enough to handle.
-
Prepare the leaves and bananas. Thaw and wipe the banana leaves clean. For each parcel, layer an approximately 8 x 10-inch leaf with a smaller 6 x 8-inch leaf, shiny side facing outward. Peel the bananas and cut into quarters or smaller pieces.
-
Fill and wrap. Add a small amount of sticky rice to the center of the leaves. Top with a few black beans and a piece of banana, then cover with a little more rice and beans. Fold into a compact parcel. Don’t overfill.
-
Pair and tie. Make a second parcel about the same size. Place the two together and tie snugly with food-safe kitchen twine. Continue with the remaining filling.
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Steam. Arrange the bundles in a steamer and steam over medium-high heat for 35–40 minutes, or until the sticky rice is completely tender. Rest for 10 minutes before opening.
Notes
- This recipe makes about 24 individual Khao Tom Mud parcels, or 12 traditional pairs. Your yield may vary slightly depending on the size of your bananas and how much filling you use in each parcel.
- Canned black beans: Substitute drained and thoroughly rinsed canned black beans for the cooked dried beans.
- Frozen banana leaves: Dark or dull coloring is normal. Warm them briefly over low heat to make them flexible before wrapping.
- Bananas: Ripe but firm bananas work best. Very ripe bananas become too soft during the long steaming time.
- Wrapping: Smaller fillings are much easier to wrap, especially with frozen banana leaves. The parcels don't need to look perfect.
- Banana leaf alternative: Parchment can work in a pinch, although you won't get the same banana-leaf aroma.
- Larger bundles: May require additional steaming time.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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