Kao Thom

Kao Thom Recipe - Vegetarian Dish from Laos

Region / culture: Laos | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 10 |

Vegetarian diet

Introduction

Kao Thom is a traditional Thai dessert made with sticky rice, coconut cream, sugar, bananas, and black beans. This sweet and savory dish is wrapped in banana leaves and steamed to perfection.

History

Kao Thom has been a popular dessert in Thailand for centuries. It is often served during special occasions and festivals, as well as a comforting treat for everyday enjoyment.

Ingredients

0.5 kg of sticky rice
1.5 cups of coconut cream
1.5 cups of sugar
10 bananas
1 cup of black beans
banana leaves

How to prepare

Soak the rice overnight and drain it.
Mix the rice with coconut cream, salt, and sugar, and stir until well combined.
Peel the bananas.
Place banana leaves on a surface and spread the mixture of rice on top of the leaves.
Place a banana on top of the rice mixture, then roll and fold the leaves.
Repeat the rolling process until all the rice mixture is used.
Cook the rolled bunch in a steamer for 45 minutes.

Variations

Add a sprinkle of sesame seeds on top for extra crunch.
Substitute the black beans with red beans for a different flavor profile.

Cooking Tips & Tricks

Soaking the sticky rice overnight helps to achieve the perfect texture.

- Make sure to stir the rice mixture well to evenly distribute the coconut cream and sugar.

- Wrapping the rice mixture tightly in banana leaves ensures that the flavors are sealed in during steaming.

Serving Suggestions

Kao Thom can be enjoyed on its own as a dessert or paired with a cup of hot tea or coffee.

Cooking Techniques

Steaming

Ingredient Substitutions

Use regular rice instead of sticky rice if preferred.

- Substitute coconut cream with coconut milk for a lighter version.

Make Ahead Tips

Kao Thom can be prepared ahead of time and stored in the refrigerator for up to 2 days before steaming.

Presentation Ideas

Serve Kao Thom on a decorative plate lined with fresh banana leaves for an authentic touch.

Pairing Recommendations

Pair Kao Thom with a scoop of coconut ice cream for a delicious and indulgent dessert.

Storage and Reheating Instructions

Store any leftover Kao Thom in an airtight container in the refrigerator for up to 3 days. Reheat in a steamer or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Kao Thom contains approximately 350 calories.

Carbohydrates

Each serving of Kao Thom contains approximately 60g of carbohydrates.

Fats

Each serving of Kao Thom contains approximately 15g of fats.

Proteins

Each serving of Kao Thom contains approximately 5g of proteins.

Vitamins and minerals

Kao Thom is a good source of potassium, vitamin C, and fiber.

Alergens

Kao Thom may contain allergens such as coconut and black beans.

Summary

Kao Thom is a nutritious dessert that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Kao Thom is a delightful Thai dessert that combines the sweetness of bananas with the richness of coconut cream and sticky rice. This recipe is easy to make and perfect for special occasions or everyday enjoyment.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Kao Thom. It was many years ago, during a trip to Thailand with my husband. We had decided to explore the countryside and immerse ourselves in the local culture. One day, we stumbled upon a small village where a kind old woman invited us into her home for a meal.

As we sat down at her table, the aroma of fragrant herbs and spices filled the air. The old woman served us a steaming bowl of Kao Thom, a traditional Thai rice porridge, and I took my first spoonful. The flavors exploded in my mouth - a perfect balance of savory and sweet, with a hint of heat from the chilies. It was unlike anything I had ever tasted before.

I knew then and there that I had to learn how to make this dish. The old woman, sensing my eagerness, graciously offered to teach me her family recipe. She showed me how to cook the rice until it was soft and creamy, adding in fresh ginger, garlic, and lemongrass for flavor. She explained how the secret to a good Kao Thom was in the broth - a rich combination of chicken stock, fish sauce, and soy sauce.

I watched intently as she added in shredded chicken, sliced mushrooms, and a handful of fresh herbs. The final touch was a sprinkle of crispy fried garlic on top, adding a crunchy texture to the creamy porridge. As I took my first bite of the dish I had just learned to make, I felt a sense of accomplishment and pride.

From that moment on, Kao Thom became a staple in my kitchen. I would make it for my family and friends, sharing the flavors of Thailand with those I loved. Over the years, I continued to perfect the recipe, adding my own twists and variations to make it uniquely mine.

I remember one summer when my grandchildren came to visit, they were amazed by the flavors of Kao Thom. They watched with wide eyes as I cooked, eager to learn the recipe themselves. I happily passed down the tradition, teaching them the same techniques that the old woman in Thailand had taught me.

As the years went by, I collected more recipes from my travels and encounters with people from different cultures. Each dish held a special memory and a story behind it, connecting me to the places and people that had inspired me. But Kao Thom remained my favorite, a reminder of that fateful day in Thailand when I discovered a new passion for cooking.

Now, as I sit in my kitchen, surrounded by the aromas of spices and herbs, I can't help but feel grateful for all the recipes I have learned over the years. Each one tells a story, a journey of discovery and connection with the world around me. And as I take a bite of my homemade Kao Thom, I am transported back to that small village in Thailand, sharing a meal with a kind old woman who had opened my eyes to a world of flavors and possibilities.