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Coconut Sticky Rice in Banana Leaves (Khao Dome)

The scent of steamed banana leaves always transports me back to the bustling night markets of Southeast Asia. I remember navigating the crowds, the humid air thick with the aroma of grilling meats and sweet treats. My favorite find was always khao dome, these little packages of coconut sticky rice with a hidden plantain surprise. The slightly sweet, creamy rice against the subtly tangy plantain, all wrapped in the fragrant banana leaf… it was pure culinary bliss. I’ve since recreated this magic in my own kitchen, and now I’m sharing the secrets with you.

Recipe Overview

Prep Time: 8 hours 30 minutes
Cook Time: 40 minutes
Total Time: 9 hours 10 minutes
Servings: 8-10
Yield: 8-10 khao dome
Dietary Type: Vegan

Ingredients

1 cup sticky rice (or glutinous rice)
1 cup water
Extra water (for soaking the rice)
1 (13 ½ ounce) can coconut milk
½ cup sugar (use vegan sugar if you want)
1 large plantain (should be ripe)
8-10 large banana leaves

Equipment Needed

Large bowl
Rice cooker or medium pot
Large pot
Steaming basket

Instructions

Unless you’ve managed to find rinse-free sticky rice (it’s quite rare!), you’ll need to rinse and soak the rice beforehand. This is crucial for achieving that signature glutinous texture. Start with the uncooked rice in a large bowl, and add several cups (no need to measure) of cold water. Shake and stir the rice around with your hands; you’ll see the water turn white. This is excess starch being released.
Drain the water from the rice, and keep repeating this rinsing step until the water stops turning completely white. This usually takes about 4-5 rinses.
Finally, add water to the bowl to cover the rice generously and let it soak for at least 6 hours. Overnight is best – this ensures the rice is fully hydrated and will cook properly.
Now, it’s time to cook the sticky rice. If you have a rice cooker, use it! The results are consistently excellent. Simply follow your rice cooker’s instructions for cooking sticky rice.
If you don’t have a rice cooker, don’t worry, you can easily cook the rice on the stovetop. Add the soaked and drained rice and 1 cup of fresh water to a medium pot.
Bring the water to a boil over high heat, then immediately cover the pot tightly and turn the heat down to medium-low.
Let the rice cook undisturbed for 20 minutes, then check to see if it is done. The rice should be tender and slightly sticky, and all the water should be absorbed. If the rice is still firm or there’s water remaining, cook longer in 5-minute increments, checking each time, until it’s perfect.
When the rice is ready, remove it from the heat and set it aside to cool slightly. This cooling period allows the rice to firm up a bit, making it easier to handle.
While the rice is cooling, prepare the coconut milk mixture. In a large pot, combine the coconut milk (make sure to shake the can well before opening to ensure it’s well-mixed) and sugar.
Mix over medium-high heat, stirring constantly, until the sugar is completely dissolved and the sauce is combined and creamy. This step is important to create a smooth and luscious coating for the rice.
Add the slightly cooled rice into the pot with the coconut milk mixture. Stir gently but thoroughly to combine, ensuring that all the rice grains are evenly coated with the coconut milk mixture.
Continue to cook over medium-high heat, stirring frequently, until the mixture is the consistency of thick porridge. The rice will absorb the coconut milk and become even stickier. This process usually takes about 5-10 minutes. Remove from heat. At this stage, you could actually serve this mixture by itself or with some mango as a dessert rather than continuing with the recipe – it’s delicious!
Now, prepare the plantain. Peel the plantain and slice it into 8-10 rectangular pieces, about ½ inch thick. Choose a ripe but firm plantain for the best texture.
Prepare the banana leaves. Rinse the banana leaves thoroughly under cold water to remove any dirt or debris.
Cut them down to around the size of a standard sheet of paper (8.5 in x 11 in). You can easily cut them with scissors or a sharp knife. If the leaves are stiff, you can briefly blanch them in hot water to make them more pliable.
Now, it’s time to assemble the khao dome. Lay out a single banana leaf (sideways, or wider than it is tall) on a flat surface.
Plop a small dollop of the rice mixture in the center of the leaf.
Lay a slice of plantain on top of the rice.
Add another dollop of rice on top of the plantain, covering it completely.
Wet your fingers with water – this will prevent the rice from sticking to your hands – and use your hands to gently form the rice and plantain into a rectangle shape (taller than wide, opposite of the banana leaf orientation).
Now, it’s time to wrap the khao dome. Fold one side of the leaf over the rice, then fold the other side of the leaf back over the rice, creating a sealed packet.
Continue to wrap the leaf around the rice until you run out of leaf. Fold the top of the leaf down and the bottom of the leaf up, creating a neat little package. You can secure it closed with some kitchen twine if you like, but it’s usually not necessary if you fold it tightly.
Repeat the process with the remaining rice mixture, plantain slices, and banana leaves.
You’ll need a steaming basket for the final step. You can easily find one at a local Asian market for a few dollars; it’s a worthwhile investment if you plan to make steamed dishes regularly.
Stack the wrapped khao dome neatly in the steam basket.
Fit the basket over a large pot with 2-3 inches of water in it, making sure the water doesn’t touch the bottom of the basket.
Heat the water to boiling over high heat. Once boiling, reduce the heat slightly to maintain a steady simmer.
Steam the khao dome for 40 minutes. The banana leaves will turn a darker shade of green as they steam.
After 40 minutes, carefully remove the steam basket from the pot and transfer the khao dome to a plate or cooling rack to cool slightly.
Enjoy! These are wonderful for on-the-go snacking or as a simple dessert. Just peel the banana leaf back and use it as a natural “holder” for the rice.

Expert Tips & Tricks

If you can’t find fresh banana leaves, you can often find frozen ones at Asian markets. Thaw them completely before using.
Don’t overcook the rice in the coconut milk mixture, as it can become too mushy.
Experiment with different types of sugar, such as palm sugar, for a more authentic flavor.
For a richer flavor, you can add a pinch of salt to the coconut milk mixture.
The ripeness of the plantain will affect the sweetness of the final product. Use a plantain that is ripe but still firm for the best balance.

Serving & Storage Suggestions

Serve the khao dome warm or at room temperature. The banana leaves add a subtle fragrance that enhances the overall experience.

Leftover khao dome can be stored in the refrigerator for up to 3 days. To reheat, you can steam them again for a few minutes, or microwave them briefly. They are best enjoyed fresh, but refrigeration will help them last longer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	262.6 kcal	N/A
Calories from Fat	N/A	31%
Total Fat	9.1 g	13%
Saturated Fat	7.9 g	39%
Cholesterol	0 mg	0%
Sodium	28.3 mg	1%
Total Carbohydrate	44.1 g	14%
Dietary Fiber	2.4 g	9%
Sugars	19.6 g	N/A
Protein	3.3 g	6%

Variations & Substitutions

Different Fruits: Substitute the plantain with mango, banana, or even a few pieces of jackfruit for a tropical twist.
Sweetener Options: Use maple syrup or agave nectar instead of sugar for a different flavor profile.
Savory Version: Omit the sugar and plantain, and add cooked mung beans or black-eyed peas for a savory version.
Coconut Cream: Use coconut cream instead of coconut milk for an extra-rich and decadent treat.

FAQs (Frequently Asked Questions)

Q: Can I use regular rice instead of sticky rice?
A: No, sticky rice is essential for the unique texture of khao dome. Regular rice will not achieve the same glutinous consistency.

Q: Where can I find banana leaves?
A: Check your local Asian market. They are often available fresh or frozen.

Q: Can I make these ahead of time?
A: Yes, you can assemble the khao dome ahead of time and store them in the refrigerator until you are ready to steam them.

Q: How do I know when the khao dome are done steaming?
A: The banana leaves will turn a darker shade of green, and the rice will be soft and cooked through.

Q: Can I freeze khao dome?
A: While you can freeze them, the texture of the rice may change slightly upon thawing. It’s best to enjoy them fresh.

Final Thoughts

These little packages of coconut sticky rice are more than just a dessert; they’re a taste of Southeast Asia, a reminder of vibrant markets and delicious discoveries. I hope this recipe inspires you to try making your own khao dome and experience the magic for yourself. Don’t be intimidated by the steps – it’s easier than it looks! And please, share your creations and any variations you come up with. Enjoy!

Coconut Sticky Rice in Banana Leaves (Khao Dome) Recipe