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1
Cook the beans 1 to 1 1/2 hours in Advance: (Skip this step if using canned black turtle beans.)
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2
Drain the black turtle beans and place them in a small saucepan.
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3
Cover the beans with plenty of water and bring to a simmer over medium heat.
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4
Cover, reduce the heat to low, and simmer until the beans are tender, 1 to 1 1/2 hours.
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5
Drain and place in a small bowl to cool.
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6
Cook the Rice: Place the knotted pandan leaves in a small pot.
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7
Pour in the coconut milk and stir in the sugar and salt.
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8
Bring to a simmer over medium-low heat.
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9
Immediately cover, reduce the heat to very low, and barely simmer for 15 minutes.
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10
If using fresh coconut milk, be careful not to let it come to a boil.
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11
Drain the rice.
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12
Remove the pandan leaves from the coconut milk and discard.
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13
Raise the heat from very low to low, mix in the rice, cover, and simmer for 3 minutes.
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14
Uncover and stir the rice until most of the liquid has been absorbed, 1 to 2 minutes.
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15
The rice will be firm and undercooked.
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16
Scoop into a bowl, mix in the beans, and set aside to cool.
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17
Assemble the dumplings: Before assembling the khao tom mat, review the Diamond in the Square Fold (see Notes).
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18
Line a tray with a kitchen towel and have ready the rice mixture, bananas, banana-leaf squares, and ties.
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19
Peel the bananas and split each one into 4 equal pieces by cutting them both crosswise and lengthwise.
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20
You will have 8 banana slices.
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21
Lay flat 1 large banana-leaf square, smooth side up, then place a smaller leaf square, smooth side up, diagonally on top of the large square.
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22
Center 2 rounded tablespoons of the rice mixture on top of the stacked leaves and spread it out into a 4 x 2-inch rectangle.
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23
Gently press a piece of banana into the rice mixture.
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24
The length of the banana should not be longer than the 4-inch length of the rice rectangle.
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25
Top with 1 tablespoon of the rice mixture.
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26
Fold over one corner of the stacked leaves.
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27
Fold over the opposite corner.
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28
Fold the ends of the leaves over as firmly as you can to create a neat, rectangular package.
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29
Tie to secure the folds, place it on the lined tray, and repeat until you have 8 packages.
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30
Steam the dumplings: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat.
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31
Arrange the packages in the basket, then place the basket in the pot.
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32
Cover, reduce the heat to medium, and steam for 1 hour.
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33
Check the water level halfway through the cooking and replenish with boiling water as needed.
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34
Remove the pot from the heat.
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35
Carefully remove the basket and place it on a folded kitchen towel.
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36
Let the khao tom mat cool slightly, cut off the strings (unless you are freezing the dumplings), and serve.
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37
They can also be served at room temperature.
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38
Its best not to open the packages too soon, and to peel back the leaves just before eating, so they stay moist and warm.
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39
Khao tom mat can be refrigerated for up to 3 days or frozen (unopened) for up to 6 months.
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40
Reheat them in a steamer pot.
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41
If reheating frozen khao tom mat, allow them to thaw before steaming.
