Khao Tom Bai Maprao (Sticky Rice with Banana Filling in Coconut Leaves) – Great for Eating or Selling

Name: Khao Tom Bai Maprao (Sticky Rice with Banana Filling in Coconut Leaves) – Great for Eating or Selling
Ingredients: 6 1/2 lbs cooked sticky rice (about 3 kilograms); 3 bunches bananas; 5 coconuts, use only the thick coconut cream; 25 cloves garlic; 20 whole black peppercorns; 1 1/3 lbs ground pork with some fat (about 600 grams); peanuts; 1 cup granulated sugar (about 200 grams); 30-50 young coconut leaves, enough to wrap all the filling; 1 handful pandan leaves, squeeze for juice; 1 cup peanuts (about 200 grams)

thanya pawarawattananont (ครัวคุณทัน) @cook_12013912

กรุงเทพฯ

This is a traditional dessert from Surin province and the lower Isan region of Thailand. It’s also found in the South, especially during the Sart Duan Sib festival. The filling can include ground pork, banana, peanuts, or other ingredients as you like.

thanya pawarawattananont (ครัวคุณทัน) @cook_12013912

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Ingredients

6 1/2 lbscooked sticky rice (about 3 kilograms)
3 bunchesbananas
5coconuts, use only the thick coconut cream
25 clovesgarlic
20whole black peppercorns
1 1/3 lbsground pork with some fat (about 600 grams)
peanuts
1 cupgranulated sugar (about 200 grams)
30-50young coconut leaves, enough to wrap all the filling
1 handfulpandan leaves, squeeze for juice
1 cuppeanuts (about 200 grams)

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Steps

1

Steam the sticky rice.
2

Pound the black pepper, garlic, and shallots, then stir-fry with the ground pork until fragrant. Add pandan juice and coconut cream, then cook with sugar. Mix this with the sticky rice.
3

Slice the bananas. Stir-fry the ground pork until fragrant. Mix the sticky rice with coconut cream, pandan juice, and roasted peanuts until aromatic.
4

Prepare the coconut leaves and wrap the mixture tightly.
5

Steam the wrapped parcels. Enjoy!