Khao tom mat (Thai banana sticky rice parcels)

Name: Khao tom mat (Thai banana sticky rice parcels)
Total time: 1 h 15 min
Cuisine: Thai
Ingredients: 300g glutinous rice, also called sticky rice, soaked for at least 3 hours; 400ml coconut milk, tinned; 80g caster sugar; 0.5 tsp fine salt; 4 small ripe bananas, peeled and halved lengthways; 1 tbsp coconut oil, for brushing; 1 tbsp black sesame seeds

Sticky rice cooked in sweet salted coconut milk, wrapped around a banana and steamed in neat parcels.

Time1 hr 15 plus soaking
LevelMedium
Costabout £0.42 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 parcels

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 gglutinous ricealso called sticky rice, soaked for at least 3 hours
400 mlcoconut milktinned
80 gcaster sugar
½ tspfine salt
4small ripe bananaspeeled and halved lengthways
1 tbspcoconut oilfor brushing
1 tbspblack sesame seeds

Method

1
Drain the soaked rice. Line a steamer with baking parchment, spread the rice on it and steam over boiling water for 20 minutes, until almost cooked.
20 min
2
Warm the coconut milk, sugar and salt in a pan until the sugar dissolves. Tip in the hot rice, stir, cover and leave for 15 minutes until the rice drinks up the liquid.
15 min
3
Cut 8 squares of baking parchment about 20 cm wide and brush them with coconut oil. Lay a heaped 3 tablespoons of rice in the middle of each, press a banana half on top and cover with another spoonful of rice.
4
Fold the parchment over to enclose the filling, tuck the ends under and tie with kitchen string, or wrap again in foil.
5
Steam the parcels for 30 minutes, until the bananas are soft and the rice is shiny.
30 min
6
Let them stand for 5 minutes. Unwrap and sprinkle with the sesame seeds. Eat warm or at room temperature.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.