In this article
Distinctive Features
Khao Tom presents as a small, rectangular or cylindrical parcel neatly tied with a thin strip of banana leaf. The outer banana leaf wrapper imparts a subtle, earthy aroma and a slight vegetal flavor to the contents inside. Upon unwrapping, the packet reveals a compact log of deep purple or white glutinous rice encasing a soft, caramelized banana core.
The texture is a compelling combination of the sticky, chewy rice and the meltingly soft, sweet banana within. It possesses a low humidity level, giving it a satisfyingly dense and substantial mouthfeel. The natural sugars from the banana caramelize slightly during the cooking process, creating a simple yet profound sweetness that requires no additional sugar, though it is sometimes served with a drizzle of coconut cream or a sprinkle of sesame seeds.
Cheese Varieties
As Khao Tom is not a cheese, it does not have cheese varieties in the dairy sense. However, regional and familial variations of this dessert exist throughout Laos and in parts of Northeastern Thailand. The most common variation involves the type of rice used; some preparations use white glutinous rice while others use black glutinous rice, which gives the dessert its characteristic purple hue and a slightly nuttier flavor.
Another variation lies in the filling. While ripe banana is the classic and most popular choice, some versions may include sweetened mung bean paste, taro, or even a small amount of grated coconut mixed with palm sugar. The cooking method can also vary, with some preferring to steam the packets for a softer texture, while others grill them over charcoal for a smokier flavor and a slightly crisper exterior leaf.
History and Traditions
Khao Tom has a long history as a staple sweet snack and ceremonial food in Laos. It is deeply woven into the fabric of daily life and special occasions. This humble dessert is a testament to the resourcefulness of Lao cuisine, utilizing readily available ingredients like glutinous rice, bananas, and banana leaves, which grow abundantly in the region.
It is commonly prepared for Buddhist religious offerings, given to monks as alms, and served at festivals and family gatherings. The act of preparing Khao Tom is often a communal activity, bringing families together. The region is also famous for its sticky rice (khao niao), which is the foundation of the Lao meal, as well as for dishes like laap (a minced meat salad) and tam mak hoong (green papaya salad). The traditions surrounding its preparation and consumption have been passed down through generations, preserving a vital piece of Lao culinary heritage.
Production Process
The production of Khao Tom is a straightforward yet precise process. First, high-quality glutinous rice is soaked in water for several hours, or ideally overnight, until the grains have softened and expanded. This soaking is crucial as it allows the rice to steam to a perfectly sticky and tender consistency. Meanwhile, ripe, firm bananas are peeled and sometimes lightly mashed or left whole, depending on the preferred texture.
A article of banana leaf is softened over a flame to make it pliable. A portion of the drained rice is placed on the leaf, the banana is positioned on top, and then more rice is used to encase it fully. The leaf is then folded and tied securely with a strand of banana leaf to form a tight packet. The packets are then either placed in a steamer for approximately 30 to 45 minutes or grilled over low coals, being turned occasionally, until the leaf is fragrant and the contents are fully cooked through.
Wine or Beverage Pairings
Khao Tom, with its natural sweetness and soft texture, pairs wonderfully with a range of beverages that complement rather than overpower its delicate flavor. A light and slightly sweet white wine, such as a German Riesling or a Moscato d’Asti, provides a refreshing counterpoint. The wine’s acidity and fruity notes cleanse the palate between bites of the rich, sticky dessert.
Non-alcoholic pairings are also excellent. Traditional Lao iced coffee, which is strong, sweet, and often made with condensed milk, offers a bold contrast. A simple cup of hot jasmine tea or a light, floral oolong tea can also be a perfect match. The subtle aromatics of the tea enhance the earthy notes from the banana leaf without competing with the primary flavors of the Khao Tom.
Suitable Fruit and Vegetables
Khao Tom is a self-contained dessert, but it can be part of a larger platter of tropical fruits. Slices of fresh mango, rambutan, or lychee provide a juicy, acidic contrast to its dense sweetness. The bright, tangy flavors of these fruits cut through the richness of the sticky rice beautifully. A small side of fresh pineapple can also offer a refreshing zing.
While less common, some savory accompaniments can create an interesting balance. A few slices of crisp, cool cucumber can provide a clean, neutral palate cleanser. Lightly pickled vegetables, such as a simple Asian-style pickled carrot or daikon radish, introduce a sharp, vinegary element that contrasts strikingly with the sweet packet, making for a more complex tasting experience.
Suitable Meat and Fish dishes
Khao Tom is exclusively a dessert and is not served as an accompaniment to meat or fish dishes in a traditional Lao meal. A Lao meal is typically structured with a variety of shared dishes, including soups, salads, grilled meats, and sticky rice, all served at once. Khao Tom would be enjoyed at the very end of this meal, following the savory courses, to provide a sweet conclusion.
Its role is purely that of a finale. It would be incongruous to pair it directly with a savory main course. The flavors of dishes like grilled fish (pa ping), lemongrass-infused sausages (sai oua), or minced meat laap are too potent and would clash with the subtle, sweet notes of the banana and sticky rice. Therefore, it is always presented and consumed as a separate dessert course.
Presentation
Khao Tom is best presented in its natural, rustic state still wrapped in the banana leaf. The packets should be served warm or at room temperature to allow the full aroma of the leaf to be appreciated. They are often arranged on a simple, flat serving plate or in a woven bamboo basket, which enhances their traditional appeal. The presentation emphasizes the handmade, artisanal nature of the food.
No special cutlery is needed for preparation at the table, as the packets are designed to be unwrapped by hand. Diners simply untie or unwrap the banana leaf and eat the contents directly from the leaf, often using their fingers. This interactive element is part of its charm. For a more refined setting, it can be unwrapped in the kitchen and plated on a small dish, perhaps with a drizzle of coconut cream and a garnish of toasted sesame seeds or slivered young coconut alongside a small fork.
Recipe Ideas
Classic Laotian Khao Tom
This recipe stays true to the traditional method passed down through generations in Laos. It requires minimal ingredients but rewards patience during the soaking and steaming process. The key is to find the perfect balance of rice and banana, ensuring neither overpowers the other. The result is a comforting, authentically Lao dessert that is both simple and deeply satisfying.
Using high-quality glutinous rice and very ripe, fragrant bananas is non-negotiable for the best flavor. The banana leaf wrapper is not just for presentation; it imparts an essential earthy essence that defines the dish. This version is naturally sweetened solely by the fruit, making it a relatively wholesome treat. It is a perfect make-ahead dessert for gatherings.
- 200 g white glutinous rice
- 2-3 ripe bananas (preferably a sturdy variety like Pisang Awak)
- 2-3 large banana leaves, cut into 20×20 cm squares
- Kitchen string or thin strips of banana leaf for tying
- Soak the glutinous rice in cold water for at least 4 hours, or preferably overnight.
- Drain the rice thoroughly in a colander. Peel the bananas and cut them in half lengthwise.
- Briefly pass each banana leaf square over a gas flame to make it soft and pliable.
- Place 2 tablespoons of drained rice in the center of a leaf. Place a banana half on top. Cover with another 2 tablespoons of rice.
- Fold the leaf over the filling to form a tight rectangular packet. Tie securely with string.
- Steam the packets over boiling water for 45 minutes to 1 hour, until the rice is fully cooked and tender.
- Allow to cool slightly before serving warm, or serve at room temperature.
Black Sticky Rice Khao Tom with Coconut Drizzle
This variation uses black glutinous rice, which offers a stunning visual contrast and a deeper, nuttier flavor profile. The black rice requires a longer soaking time to achieve the desired sticky texture. The addition of a rich coconut sauce elevates the dessert, adding a layer of creamy luxury that complements the earthiness of the rice and the sweetness of the banana.
The coconut drizzle can be prepared with or without palm sugar, allowing you to control the sweetness. Toasted sesame seeds or crushed peanuts sprinkled on top provide a delightful crunch. This version is particularly popular for festive occasions and offers a modern twist on the classic while still respecting its fundamental character. It is a visually impressive and delicious dessert.
- 200 g black glutinous rice
- 2 ripe bananas
- 2-3 large banana leaves
- 100 ml coconut cream
- 1 tbsp palm sugar (optional)
- A pinch of salt
- Toasted sesame seeds for garnish
- Soak the black glutinous rice in cold water for 8 hours or overnight.
- Drain the rice thoroughly. Prepare the banana leaf packets as in the classic recipe, using the black rice and banana.
- Steam the packets for 60-75 minutes, until the rice is very soft and sticky.
- While the packets steam, gently heat the coconut cream in a small saucepan with the palm sugar (if using) and salt until the sugar dissolves. Do not boil.
- Once the Khao Tom packets are cooked, let them rest for 10 minutes.
- To serve, unwrap onto a plate, drizzle with the warm coconut sauce, and garnish with toasted sesame seeds.
Similar Cheeses and Alternatives
As Khao Tom is a dessert and not a cheese, it does not have direct cheese alternatives. However, its role in a meal as a sweet, starchy finale can be compared to that of a mild, fresh cheese served with fruit or honey in Western cuisine. In terms of other wrapped or packet desserts from Southeast Asia, it shares conceptual similarities with Thai Khanom Tom (a sweet rice flour dumpling) or Vietnamese Banh It La Gai (sticky rice cake with pandan leaf). For those seeking a cheese course after a Lao meal, a very mild, fresh goat’s cheese or a creamy, unsalted ricotta could provide a similarly light and palate-cleansing finish, especially if served with fresh mango or a drizzle of honey, echoing the sweet notes of Khao Tom without replicating it.
Khao Tom: Questions and answers
What pairs well with Khao Tom?
Khao Tom pairs nicely with light, sweet beverages like jasmine tea or iced coffee. Fresh tropical fruits such as mango or lychee complement its sweetness. A drizzle of coconut cream enhances its richness without overpowering the natural flavors.
What are good substitutes for Khao Tom?
Khao Tom if unavailable, try Thai sticky rice with mango for a similar sweet and sticky texture. Banana leaf-wrapped suman from Filipino cuisine is another close alternative. For a quick fix, steamed glutinous rice with caramelized banana can mimic the core flavors.
Is Khao Tom safe to eat?
Khao Tom is safe if prepared with clean ingredients and cooked thoroughly to at least 75°C. Ensure the banana leaf is properly cleaned and the rice is fully steamed. Consume it within its shelf life and reheat leftovers until steaming hot.
What is the shelf life of Khao Tom?
Fresh Khao Tom lasts 2-3 days when stored in the refrigerator. Frozen Khao Tom can be kept for up to one month without significant quality loss. Always check for off smells or mold before consuming stored Khao Tom.
Where can I buy Khao Tom?
Look for Khao Tom at Asian grocery stores, especially those specializing in Southeast Asian foods. You may find it in the frozen article or fresh in the prepared foods area. Some Lao or Thai restaurants also sell it to take away.
How do I cut Khao Tom?
Use a sharp knife to slice Khao Tom into rounds after unwrapping it from the leaf. Cut it while it is slightly warm for cleaner slices without sticking. Serve the pieces on a plate if sharing or for a neat presentation.
How is Khao Tom eaten?
Unwrap the banana leaf and eat Khao Tom with your fingers for an authentic feel. You can also plate it and use a fork if preferred. Enjoy it plain or with a drizzle of coconut cream for extra richness.
How do I cool Khao Tom properly?
Let Khao Tom cool at room temperature for about 30 minutes after cooking. Do not refrigerate it while still hot to avoid condensation and sogginess. Once cooled to about 25°C, you can wrap and store it if not eating immediately.
How should I store Khao Tom?
Store Khao Tom in an airtight container in the refrigerator for up to 3 days. Keep it wrapped in its banana leaf to maintain moisture and prevent drying. For longer storage, freeze the packets for up to one month and thaw before reheating.
How do I use Khao Tom?
Serve Khao Tom warm or at room temperature for the best flavor. Unwrap the banana leaf packet just before eating to enjoy the aromatic steam. You can eat it directly from the leaf using your hands for a traditional experience.