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TL;DR: Porridge Hoary. Highlights include Wrapped sticky rice with banana, boiled, then coated with grated coconut, creating a soft texture with a distinctive “white-haired”.

Porridge Hoary

Porridge Hoary Considered very difficult to eat “Khao Hua Hok Tom” is a traditional Thai dessert menu for great-grandfather generation. The process of making the rice must be mixed with grated coconut into strips. came out like a gray-headed man There are not many people selling them nowadays. Khanom Hua Hok Tom is similar to boiled rice. Because they use glutinous rice, bananas, banana leaves, the difference is that white-headed rice porridge does not add coconut milk, does not add sugar.

Ingredient

- Glutinous rice soaked in water 300 grams (soaked in water for about 2 - 3 hours)

- 2 tablespoons of sugar

- 1/2 teaspoon salt

- Banana

- 250 g grated coconut

Method

1. Prepare 2 banana leaves per 1 piece by cutting them into small and large sizes, then scoop the glutinous rice down. spread and put the bananas down Then scoop the sticky rice over the banana again.

2. Wrap the banana leaves together. and then tie them together in two.

3. Bring to a boil for about 1.30 hours.

4. Then prepare the grated coconut. Mix sugar and salt. Then unwrap the boiled rice and tie it off. and then mixed with coconut.

5. Scoop up, cut into bite-sized pieces and arrange on a plate.

Tips for improving Mix pandan juice with rice. to smell and beautiful colors to eat Wrapping the porridge must be tightly wrapped. and slaughtered tightly It will make the rice porridge sticky and delicious.

Tips for choosing seasonings Should choose a ripe banana. This will make the rice porridge taste sweet and delicious.

Name	Khao Tom Hua Ngok (Coconut-Coated Sticky Rice with Banana)
Category	Northern Thai Snack, Traditional Thai Dessert
Main Ingredients	Sticky rice, ripe banana, grated coconut, sugar, salt, banana leaves
Flavor Profile	Lightly sweet from ripe banana, slightly salty from coconut, with a natural and mild flavor
Highlights	Wrapped sticky rice with banana, boiled, then coated with grated coconut, creating a soft texture with a distinctive “white-haired” appearance
Difference from Khao Tom Mat	Does not include coconut milk or sweet filling inside the rice, and is coated with grated coconut after cooking
Preparation Method	Wrap sticky rice and banana in banana leaves, boil for about 1.5 hours, then unwrap and coat with sweetened grated coconut
Texture	Soft, slightly chewy, and moist
Difficulty Level	Moderate
Serving Style	Sliced into bite-sized pieces and served as a snack or dessert
Storage	Best consumed fresh; can be refrigerated and reheated before coating with coconut
Related Desserts	Khao Tom Mat, sticky rice with banana, traditional steamed rice desserts

Frequently Asked Questions (FAQ)

Q: What is Khao Tom Hua Ngok?

A: It is a traditional Northern Thai dessert made from sticky rice and banana wrapped in banana leaves, boiled, and then coated with grated coconut.

Q: Why is it called “Hua Ngok” (white-haired)?

A: The name comes from the appearance of grated coconut coating the rice, which resembles white hair.

Q: How is it different from Khao Tom Mat?

A: Unlike Khao Tom Mat, it does not include coconut milk inside the rice and is coated with coconut after cooking rather than being sweetened throughout.

Q: What does it taste like?

A: It has a mild, natural sweetness from ripe banana and a light salty contrast from the coconut mixture.

Q: What type of banana is best?

A: Ripe Nam Wa bananas are preferred because they provide natural sweetness and a soft texture.

Q: How long does it take to cook?

A: It typically takes about 1.5 hours of boiling to fully cook the sticky rice.

Q: Can it be stored for later?

A: Yes, it can be refrigerated, but it is best eaten fresh. Reheat before serving and coat with coconut afterward.

Q: When is it usually eaten?

A: It is commonly enjoyed as a snack or dessert and is considered a rare traditional sweet that is not widely sold today.

Category: ●Travel Articles, Recipes