Phat Thai Without Noodles

Nice and light with a touch of spicy, taken from Thailand: The Cookbook

Preparation time: 5 minutes, plus soaking time
Cooking time: 45-50 minutes
Serves 6


1 2/3 cups (11 oz/300 g) glutinous (sticky) rice
1 cup (9 fl oz/250 ml) coconut milk
1 1/3 cups (93/ 4 oz/275 g) jaggery, palm sugar, or soft light brown sugar
1 heaping tablespoon white sesame seeds, 
Roasted banana leaves, cut into 6-inch/15-cm diameter circles


Soak the rice in a large bowl of cold water overnight or for at least 3 hours. Wash and drain.

Wrap the rice in cheesecloth (muslin) and steam in a steamer for 30 minutes, stirring the rice every 10 minutes, until cooked through. Dry the steamed rice and let cool.

Prepare the banana-leaf cups. For each cup, place 2 banana leaf circles back to back with the shiny surface face outward on both sides. From the outside of the circle, fold up about 1 1/4 inches/3 cm of banana leaf and then fold in on itself to create a corner. Secure with a toothpick or use a stapler.

Repeat until there are 4 corners. Simmer the coconut milk and sugar in a wok over medium heat until it begins to thicken. Add the rice and stir until the rice becomes light, dry, and crispy, about 15–20 minutes. Carefully spoon the mixture into the banana leaf cups and let cool.

Sprinkle with the sesame seeds and serve.

Thailand: The Cookbook

The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavors, and Thailand: The Cookbook is the definitive guide to this much-loved cuisine.

Containing 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook shares the familiar - Massaman Curry, Phat Thai - as well as the less familiar - Pandan Pudding, Dragon Fruit Frappe - dishes of this vibrant and diverse country.