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Khao Tom rice parcels


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Rate this recipe 3.1/5 (35 Votes)


servings 25
Level of difficulty Average
Preparation time 120mins
Cooking time 360mins
Cost Average budget


Step 1

Soak the sticky rice in salted water for 4 or 5 hours.

Step 2

Soak the soya beans in salted water for 4 or 5 hours.

Step 3

Sprinkle the pork ribs with 5 spice powder. Then salt and pepper them, sprinkle some glutamate flavouring and coat with oyster sauce on both sides. Marinate, flat in the fridge for 4-5 hours.

Step 4

Cook the soya beans in boiling salted water for 10 to 15 minutes or steam. Drain and mash the beans (you can use a blender if you do not have a pestle) until well crushed.

Step 5

Wash the banana leaves and dry them.

Step 6

Take a hollow container (I use a rectangular tupperware box of 15-20 cm by 7-8 cm) and repeat the following for each Khao Tom "parcel" :
-Fill the box with cling film for cooking (the size of the film must be bigger than the height of the container).
-Line the film with pieces of banana leaf. Place a portion of drained rice in the bottom (use a measuring spoon to always put the same amount of rice in each "parcel"). Add a dose of mashed soya beans. Place a slice of ribs lengthwise and cover with a second dose of soya beans (Leave the rind and cartilage on the ribs as it will "melt" during the 6 hours of cooking).
Cover with a second portion of rice.
-Close the banana leaf tightly over the rice.
-Wrap up well with the cling film. Remove from the container and tie up the 4 sides of the parcels with string.
-Prick the parcel with a cocktail stick, several times (very important for cooking).

Step 7

Cook all the parcels together in a large pot of water for 6 hours. Add water as it evaporates, throughout the full duration of the cooking - the parcels must always be submerged in water.

Step 8

Remove the parcels and flatten with a chopping board and a weight for a few hours (this removes all the excess water).

Step 9

Remove the string, the film and the banana leaf. Cut the parcels into slices and fry on both sides in a little oil.
This dish is to be served hot.
Note: the parcels freeze well.

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