Thai Dessert ข้าวต้มมัด(kâaw-dtôm-mát)
Its name may be a bit misleading since it doesn’t have anything to do with boiled rice(kâaw dtôm), but this is perhaps one of the most recognizable Thai desserts around. Translated to “tied boiled rice” it’s actually bananas mixed with coconut cream and sticky rice(kâaw nǐaw) which is wrapped and steamed inside banana leaves.
ข้าวต้มมัด(kâaw-dtôm-mát) Recipe
1 2/3 cups sweet (glutinous) rice
2 cups of coconut milk(gà-tí)
1/2 cup of sugar(nám-dtaan)
A pinch of salt(glua)
1/4 cup of dried black beans(tùa-dam)
2 medium bananas(glûay), halved
Several pieces banana leaf(bai glûay) or aluminium foil
Method:
- Soak the rice in water overnight and then drain. Soak the black beans overnight, drain and then boil until soft (about 15 minutes).
- Combine the coconut cream, sugar and salt in a separate bowl and stir well until the ingredients are mixed.
- Put all of the drained rice in a heavy-based pot on low heat.
- Slowly add the coconut cream mixture a 1/4 cup at a time, all the while stirring with a wooden spoon.
- Keep stirring over the same heat until the rice is tender and the coconut milk is absorbed. This will take about 45 minutes to 50 minutes.
- Make sure the rice has absorbed all of the coconut milk and then let it cool.
- Time to steam. Place about 1 tablespoon of sticky rice on a rectangular piece of banana leaf or foil (about 12cm x 9cm).
- Press a few black beans into the rice. Place a piece of banana on and then cover with more rice.
- Fold up the leaf or foil and then and tie securely with string. Repeat the process until all the parcels are ready for steaming.
- Steam for 10-15 minutes, in either a bamboo steamer or a conventional steamer and then allow to cool.
By Prae
Thai Language Teacher
