Sticky Rice Packages: Thai Banana-Coconut Parcel Recipe

These Thai-inspired sticky rice packages wrap coconut-simmered glutinous rice, ripe banana, and black beans in banana leaves, then steam until tender and fragrant. They take their cue from khao tom mat, a Thai banana-and-rice treat with regional and family variations; this individual-parcel version is easy to portion and serve warm or at room temperature.

Ingredients

2 cups (400 g) Thai glutinous rice, also called sweet rice or sticky rice
1½ cups (360 ml) full-fat coconut milk, well stirred
½ cup (120 ml) water
⅓ cup (65 g) granulated sugar
¾ teaspoon (4 g) fine salt
4 small, ripe but still firm bananas (about 450 g / 1 lb unpeeled)
½ cup (85 g) cooked black beans, drained and patted dry
8 banana-leaf rectangles, about 10 by 12 inches (25 by 30 cm) each, plus extra strips for tying if desired
1 teaspoon (3 g) toasted sesame seeds, optional, for serving

Instructions

Rinse and soak the rice. Put the glutinous rice in a bowl and cover it with several inches of cool water. Swish the grains with your fingers, pour off the cloudy water, and repeat until the water is less cloudy, usually three or four rinses. Cover the rice with fresh water and soak for 4 hours at room temperature. Drain it thoroughly in a fine-mesh sieve for 10 minutes. This soak helps the grains cook evenly; do not skip it or expect the same steaming time with dry rice.
Prepare the banana leaves. If the leaves are frozen, thaw them according to the package directions. Wipe both sides with a damp, clean cloth. Briefly pass each leaf over a low gas flame or dip it in hot water for a few seconds, just until it becomes pliable; this helps prevent cracking when folded. Do not leave leaves unattended over a flame. Cut away any very thick central rib, and set the prepared rectangles aside. If leaves are unavailable, use parchment paper for a practical, though less fragrant, substitute; avoid waxed paper.
Cut the filling. Peel the bananas and cut each crosswise into two pieces, making eight pieces in all. If a piece is especially thick, halve it lengthwise so it will sit neatly in a parcel. Rinse and drain the cooked black beans if they are canned, then pat them dry so excess liquid does not make the rice mixture loose.
Simmer the rice in coconut milk. In a heavy saucepan, combine the coconut milk, water, sugar, and salt. Bring the mixture just to a gentle simmer over medium heat, stirring until the sugar dissolves. Add the drained rice and stir to coat. Lower the heat, cover the pan, and cook gently for about 20 minutes, stirring carefully every 4 to 5 minutes to keep the rice from sticking. The mixture is ready when most of the liquid has been absorbed and the grains are sticky on the outside but still a little firm in the center. If the pan becomes dry before the grains are nearly tender, stir in 1 to 2 tablespoons (15 to 30 ml) hot water and cook briefly. Take the pan off the heat and let the rice stand, covered, for 5 minutes.
Fill the parcels. Lay one banana-leaf rectangle with the smoother, shinier side facing up. Spoon about ⅓ cup (75 g) of the warm rice mixture into the center and flatten it into a short, thick strip. Add one banana piece and about 1 tablespoon (10 g) black beans on top, then cover with another spoonful of rice, using roughly ½ cup (115 g) rice mixture per parcel overall. Shape the rice around the filling so the banana is mostly enclosed. Repeat with the remaining leaves and filling. The rice will be hot, so use a spoon rather than your fingers.
Fold and secure. Bring the long sides of the leaf up and over the filling, overlapping them to make a snug packet. Fold the two short ends underneath the parcel. Set each packet seam-side down so it stays closed. Tie it with a narrow strip of banana leaf or kitchen twine if needed, but do not pull the tie so tightly that the packet is crushed. Arrange the eight parcels in a single layer if possible; a little overlap is fine.
Steam until tender. Add enough water to a steamer pot to sit below the steamer basket, making sure it will not touch the parcels. Bring the water to a steady boil. Place the packets seam-side down in the basket, cover, and steam for 55 minutes. Check the water level once during cooking and add boiling water if it is getting low. Carefully open one parcel to check: the rice should be tender and cohesive, not chalky in the middle. If it is still firm, rewrap it and steam for another 5 to 10 minutes.
Rest and serve. Turn off the heat and let the parcels stand in the covered steamer for 5 minutes, then lift them out with tongs and cool for 10 minutes before serving. The banana leaves retain heat, so open them carefully and keep your face away from escaping steam. Sprinkle with toasted sesame seeds if you like. Serve the packages in their leaves, letting each person unfold one at the table.

Tips

Choose the right rice

Look for rice labeled glutinous, sticky, or sweet rice; despite the name, it contains no gluten. Regular jasmine or long-grain rice will not turn into the same pleasantly cohesive filling, even if you soak it. Thai glutinous rice is the best fit, but another short-grain glutinous rice works. If the package gives a different soaking recommendation, follow it and check tenderness during steaming.

Keep the coconut mixture gentle

Coconut milk can separate if it boils hard, and the rice can scorch if the pan is left unattended. Use low heat once the rice goes in and stir frequently, scraping the bottom and corners. A heavy-bottomed saucepan makes the slow simmer easier. The rice mixture should be thick and moldable before you wrap it, not swimming in liquid.

Make the leaves flexible without tearing them

Banana leaves are sold fresh or frozen at many Asian groceries. A short pass over a low flame or a quick dip in hot water softens them; heat only until pliable. If a leaf tears, patch it with a smaller piece or double up the leaf. Parchment is a useful substitute, but the parcels will lack the subtle leafy aroma and the traditional look.

Keep the portions even

Divide the rice into eight roughly equal portions before wrapping if you want packages that cook consistently. A small kitchen scale is useful, but not essential. Do not overfill the leaves: a compact packet steams more evenly and is less likely to split. The banana should be ripe enough to taste sweet but firm enough to hold its shape.

Serving Suggestions

Serve the parcels warm, when the banana is soft and the coconut-scented rice is especially tender, or let them cool to room temperature for a convenient snack. They are rich and gently sweet, so a cup of unsweetened tea or strong coffee makes a good counterpoint. For a fuller dessert plate, add fresh mango, papaya, or pineapple in season. A little extra toasted sesame on top adds a nutty finish without making the parcels much sweeter.

For a shared meal, arrange the wrapped parcels on a platter and let guests unwrap their own. Banana leaves are serving wrappers, not something to eat; remove them before taking a bite. If serving children, open the packets yourself and check that the filling has cooled enough. These parcels also travel well for a picnic when kept chilled during transport and served within safe food-handling limits.

Variations

Use black-eyed peas. Cooked black-eyed peas can replace the black beans in the same quantity. They have a softer, milder flavor and are a practical option when black beans are unavailable. Drain them especially well so their cooking liquid does not loosen the rice.

Try a more traditional paired style. In some versions of khao tom mat, banana-leaf parcels are made as a pair and tied together. You can place two small filled parcels side by side and tie them with a leaf strip before steaming. The rice and filling amounts stay the same; allow enough room in the steamer so steam can circulate around the bundles.

Adjust the sweetness. For a less-sweet parcel, reduce the sugar to ¼ cup (50 g); the coconut flavor will come through more clearly. For a sweeter dessert-style version, increase it to ½ cup (100 g), but do not add extra liquid. The banana itself contributes sweetness, so taste it before deciding how much sugar to use.

Add a little pandan aroma. If fresh or frozen pandan leaves are available, tie one washed leaf into a loose knot and simmer it with the coconut milk mixture, removing it before adding the rice. Pandan is a traditional aromatic in many Southeast Asian sweets. If you cannot find it, simply leave it out rather than using a strongly flavored extract that could dominate the coconut and banana.

Make smaller snack parcels. Divide the filling among 12 smaller leaves, using a little less rice and a smaller piece of banana in each. Start checking for tenderness at 45 minutes of steaming; the exact time depends on parcel thickness and how tightly the steamer is packed. Small parcels can be served as snack portions or as part of a dessert spread.

Storage and Reheating

Cool the parcels promptly and refrigerate them within 2 hours of cooking. Keep them wrapped in their leaves in an airtight container; cooked rice dishes are best used within 3 to 4 days in the refrigerator. For longer storage, freeze the cooled parcels in a freezer-safe container for up to 2 months for best texture. Thaw overnight in the refrigerator before reheating. Do not leave cooked rice at room temperature for extended periods.

To reheat one or two chilled parcels, steam them in their leaves for about 10 to 15 minutes, until hot throughout. Alternatively, unwrap a parcel, place it on a microwave-safe plate, cover it with a damp paper towel, and microwave in short intervals, turning once if needed. Reheat leftovers to 165°F (74°C); check the center with a food thermometer. Frozen parcels can be steamed from frozen, allowing extra time and checking that the center reaches 165°F (74°C). Let them stand briefly before opening because the filling can be very hot.

Frequently Asked Questions

Is sticky rice the same as sushi rice?

No. Sticky rice for this recipe is glutinous rice, a distinct type of rice that becomes especially cohesive when soaked and steamed. Sushi rice is usually short-grain japonica rice seasoned with vinegar, sugar, and salt; it will not give these parcels the same texture. Check the package label for “glutinous,” “sticky,” or “sweet rice.”

Can I skip the four-hour soak?

The soak is important because the grains need time to take up water before they are simmered and steamed. Skipping it can leave the centers hard while the outside becomes too soft. If you are short on time, look for a brand-specific quick method, but do not assume that simply adding more coconut milk will make unsoaked rice cook correctly.

Can I prepare the parcels ahead?

Yes. You can soak the rice in advance, covered in the refrigerator, for up to 8 hours; drain it well before cooking. You can also assemble and steam the parcels earlier in the day, then cool and refrigerate them within 2 hours. Reheat until the center reaches 165°F (74°C), or serve them at room temperature after safe, timely cooling and storage.

Why did my banana leaves crack?

Cold or dry banana leaves often split when folded. Briefly warming or dipping them in hot water makes them more flexible. If a leaf cracks despite this, place a second piece underneath as a patch and keep the seam on the bottom. Frozen leaves may have a few small tears after thawing, so inspect them before filling.

Can I make these without banana leaves?

Yes. Use parchment paper cut into similar rectangles and fold it into packets, securing each with kitchen twine if necessary. The parcels will steam properly, but parchment does not add the mild herbal aroma of banana leaves. Do not use waxed paper, which is not intended for this cooking method.

How do I know the rice is cooked through?

Open one parcel carefully and press or taste a few grains from the center. Properly cooked glutinous rice is tender throughout and holds together, with no dry, chalky core. If the center is still firm, fold the leaf back around the rice and steam for another 5 to 10 minutes, checking the steamer water level before continuing.

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