Thursday, April 14, 2016

Cuisine: Thai Coconut Sweet Rice Cakes With Banana



If there’s any place on earth that could feel like a “home away from home” for me and my family, that place would certainly be Thailand. The Golden Kingdom, known colloquially to travelers as the Land of Smiles, has long held a special place in our hearts. It provided a safe retreat for my father’s extended family, as refugees fleeing the atrocities of war that devastated the region. It became a welcoming home for my grandparents, where my grandfather served in Bangkok as the Consul General representing the now-defunct Republic of South Vietnam. It has also served as a centralized Asian travel hub and exciting reunion spot for me personally, having visited four times already in the first quarter of my life. Unsurprisingly, Thai culture, traditions, and cuisine have permeated my paternal family’s way of life over the last half century, giving us an opportunity to partake in a rich heritage that is similar and just as ancient as our own, yet simultaneously distinct and wonderfully unique. 

Wat Arun, or Temple of the Dawn, on the Chao Phraya River
Colorful tuktuks in downtown Bangkok
Thailand is a foodie's paradise, which street food gracing every alleyway


The 14th of April is the official date for Songkran, an ancient Vedic holiday marked by the thrilling and chaotic Water Festival – essentially, Thai New Year. Back in Thailand, the three-day long celebration is marked by colorful temple visits, scrumptious banquets, and plenty of opportunities to get drenched with water when you least expect it (by both friends and elephants alike). While living in the US has meant that the festivities are drastically more subdued, I still like to get into the spirit of Songkran through the best possible medium – food. In this post, I’ve written up a recipe for one of my favorite snacks/desserts, which are typically made for special occasions – Khao Tom Mat, or sticky coconut rice cakes filled with banana and steamed in banana leaves. While we have a similar dessert back in Vietnam (as well as all throughout the rest of Southeast Asia), I’ve always been a fan of the Thai-Lao version, which is sweeter and really simple to make. Once you’ve tried the banana, feel free to experiment with other fillings like sliced mango, jackfruit, or various fruit combinations!

THE INGREDIENTS:
1 cup sweet rice (will say "glutinous" on the package and can be found in any Asian grocery)
1.5 cups of coconut milk
1 cup ground palm sugar (can substitute with white cane sugar, but use 0.5 cup)
1 teaspoon salt
5 small sweet bananas, peeled and halved
Banana leaves, cleaned and cut into 6”x3” strips (roughly)

Optional:
0.5 cup of cooked black beans
Roasted sesame seeds

THE METHOD:
  • Wash the sweet rice under cold water several times to remove as much of the white starch as possible. Soak in a bowl of cold water for minimum of 4 hours. This can be done during the day if you plan to prepare the rice in the evening, or even overnight if you plan to cook the next morning.
  • In a pan, cook the coconut milk on medium heat and add the ground palm sugar, stirring gently until thoroughly melted and well blended. Do not allow the coconut milk boil or curdle.
  • Drain the sweet rice well and add it to the simmering coconut milk. Stir continuously and allow the rice to cook and absorb the coconut milk without burning. Fold the rice until the liquid is mostly gone and it has achieved a thick, sticky consistency. Take off the heat and allow to cool.
  • Prepare the banana leaves, cleaning and cutting them to workable dimensions. Clean them by carefully wiping with a moist cloth in the direction of the grain to avoid ripping.
  • When the rice has reached a suitable temperature for handling, hold the banana leaf open and add a spoonful to the center, flattening it on the leaf surface. Optional black beans and/or roasted sesame seeds can also be added in this step.
  • Place a slice of banana on top of the rice then cover with another spoonful. Carefully roll the banana leaf sides over the rice-banana clump, folding the leaf shut to form a small “package”. Refer to the photo below for folding tips.
  • Repeat this step until the rice and bananas are finished. You can make any size “package” you choose, however I tend to favor smaller, snack-size cakes.
  • Bring a suitable amount of water to boil in a steamer. Gently place the leaf-wrapped cakes in the steamer with folded leaf side facing down to prevent the cakes from opening (they can be stacked if you’ve made a large amount) and allow to steam for 30-35 minutes.
  • Carefully remove the hot cakes and allow to cool before serving! 

General idea on how to wrap the banana leaves around the rice cake
Place them in the steamer, folded side down so they don't pop open!

Sweet coconut rice dishes and desserts are a stable food item that can be found all across Southeast Asia, which each country tweaking essentially the same recipe. Sometimes you can find vendors selling these delectable snacks on the roadside. In addition to Khao Tom Mat, one of my favorite related dessert snacks is Khao Lam (or Cơm Lam in Vietnam), which is a sweet sticky coconut rice grilled in bamboo tubes. 

Childhood friend - the wandering Khao Lam vendor!