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Steamed sticky rice and banana parcels, or Khao tom mud

Steamed banana parcels are an ideal breakfast or snack, balance of fruit, rice and black beans. Serve it with a sweet coconut sauce, guaranteed success !

Serves 4

200 g freshly cooked sticky rice

250 g coconut cream 10 (flat) tablespoons coconut sugar 1/2 teaspoon salt

50 g black beans, soaked overnight

8 pieces banana leaves (about 20x25 cm)

2 large ripe bananas

Cook sticky rice, place in a bowl and set aside.

To prepare sticky rice, you've 2 options: Asian rice cooker : rinse the rice, pour it in the rice cooker, add the water and press the "sticky rice" button;

Steamer : soak the rice overnight, drain, place rice on a cheesecloth or muslin, put the lid on then steam for about 1/2 hour. Every 10 minutes, mix the rice to be sure all the grains will be cooked evenly.

Cook the black beans in water for about 30 minutes (until cooked)

Prepare the coconut sauce

In a saucepan over medium heat, bring coconut cream, sugar and salt to the boil. Lower heat and simmer until sugar is dissolved.

Pour half of the coconut sauce, carefully, over sticky rice. Fluff up rice with a fork, allowing coconut mixture to trickle through but not “drown” the rice.

Allow rice to stand for 10 minutes.

Prepare the parcels

Cut the fibrous parts along the banana leaves and save it for tying the parcels. Arrange two banana leaves in a cross, shiny sides facing out. Spoon a layer of glutinous rice in the center and add half of a banana on top of it. Spread another layer of glutinous rice, covering the banana completely. Sprinkle some cooked black beans on top. Fold up the top leaf like an envelope to enclose the filling. Wrap the packet in the bottom leaf. Tie up the packet with the reserved banana string.

Repeat with the remaining three portions. Place the parcels in steamer basket. Steam for about 30 minutes. Serve with coconut sauce.

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