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Mango Khao Tom Mad

Mango Khao Tom Mad is a delightful Thai dessert that combines fragrant sticky rice with creamy coconut milk, ripe mango, and sweet bananas, wrapped in a banana leaf and steamed. It's a simple yet exotic dish that's sure to satisfy any sweet tooth.

Difficulty
Difficulty
Medium
Prep Time
Prep Time
60 min
Cost
Cost
Low
Calories
250
Protein
4g
Sugar
18g
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Mango Khao Tom Mad

Introduction and History

Mango Khao Tom Mad, also referred to as a type of sweet sticky rice, is a traditional Thai dessert that plays on the delightful combination of coconut and mango that has been a staple of Thai cuisine for centuries. Believed to have originated in the central region of Thailand, this dish captures the historical significance of rice in Thai culture, particularly sticky rice, which is fundamental in various Thai dishes.

Traditionally served during special occasions and seasonal festivities, Khao Tom Mad directly translates to "banana-wrapped sticky rice". From weddings to religious ceremonies, this dessert signifies an offering to the gods and is a favorite comfort dessert. Mango Khao Tom Mad is a variation that incorporates the tropical essence of mango, making it a perfect blend of sweet, creamy, and fruity flavors.

Ingredients

Preparation

Step 1: Preparing the Sticky Rice

Begin by rinsing the sticky rice thoroughly to remove excess starch. Soak the rice in water for at least 4 hours or overnight for the best texture.

Drain the soaked sticky rice and transfer it to a steamer. Cook over moderate heat for around 25-30 minutes. To ensure proper cooking, refer to a cooking timer for accuracy.

Step 2: Making the Coconut Mixture

In a saucepan, combine coconut milk, sugar, and salt. Stir until the sugar dissolves and bring the mixture to a gentle simmer over low heat, keeping the consistency smooth and combined.

Step 3: Combining the Rice and Coconut Mixture

Take the steamed sticky rice and slowly incorporate it into the coconut mixture while it's warm. Ensure every grain of rice is coated well with the mixture. Cover it and leave aside for 30 minutes for flavors to fully blend.

Step 4: Preparing the Fillings

Peel and slice banana into segments. Also, cut mango into thin, elongated pieces that will be used as the filling inside the sticky rice parcels.

Cooking Process

Step 5: Assembling the Khao Tom Mad

Lay the bamboo or banana leaves flat. Scoop a generous amount of the creamy coconut sticky rice mixture onto the center of the leaf. Place the mango slice and banana piece into the middle of the rice.

Wrap the leaf around the rice tightly. Fold the ends securely to ensure the filling stays inside during steaming.

Step 6: Steaming the Parcels

Fill a steamer with water and set to boil. Once boiling, place the wrapped sticky rice parcels into the steamer basket. Steam them for about 30 minutes, monitor with the cooking timer to ensure perfect cooking.

After steaming, allow the parcels to cool slightly before unwrapping; this allows the flavors to fully integrate.

How to Enjoy Mango Khao Tom Mad

Serve Mango Khao Tom Mad warm or chilled, depending on your preference. For added luxury, garnish with extra mango slices or even a dollop of coconut milk whip cream. The sweetness of the mango paired with the silkiness of sticky rice makes each bite a delightful experience.

Enjoy Mango Khao Tom Mad as a dessert after a hearty meal or simply as a sweet snack during the day. This tropical treat not only showcases the rich flavors of Southeast Asia but also brings a taste of tradition to your culinary adventures.

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