Rice harvesting takes place only once a year, and there are only two weeks where the ripening grains are suitable for producing Khao Mao.
Khao Mao doesn’t age well, it gets dry and tough quickly. The-once-vivid beautiful green color that portrayed the essence of its immaturity and the beginning of the rice harvesting season, slowly fades away, along with its bread like scent.
So one can only imagine in which anticipation the farmers are waiting for the Khao Mao season, a once in a year time opportunity to eat genuinely fresh and delicious pounded unripe rice flakes.
But Khao Mao means much more than just tasty food for the rice growers’ community. Khao Mao fills them with sense of accomplishment, with pride and joy – a sign that the fieldwork is almost completed.
Families first to produce Khao Mao will wear a humble smile of triumph. They will be highly regarded by the community as the winners – The harder the work, the more glorious is the sense of pride. But they will be also the first to share the yield with their neighbors. Who are eager to taste the freshest ever Khao Mao, just like themselves.
“Khaao Mao Khlook” is a cereal like dish, it is soften with hot water or young coconut juice, sweeten with sugar and mixed with grated coconut and sesame seeds. Its simplicity and the freshness of the ingredients makes it with no doubt the first Khao Mao dish of the season. And if, as by chance, golden ripe Lady Finger banana is laying around the house, the dish is heading for a perfect harmony.
- The Khao Mao Festivities and Khaao Mao Mee (ข้าวเม่าหมี่) Old Fashioned Pounded Unripe Rice
- Battered and Deep-Fried Unripe Rice and Grated Coconut Banana Rolls (ข้าวเม่าทอด ; khaao mao thaawt)
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- 1 cup pounded unripe rice (ข้าวเม่า)
- 1/2 – 3/4 cups salted water (น้ำเกลือ) 1 teaspoon salt dissolved in 1 cup of water
- 1/2 cup semi-matured coconut (มะพร้าวทึนทึก) grated (thin strips of fresh but firm flesh)
- 1/2 tablespoon granulated sugar (น้ำตาลทราย)
- 1 tablespoon white sesame seeds (งาขาว)
- lady finger banana (กล้วยเล็บมือนาง)
- Pour the warm water over the Khao Mao flakes (Pounded Unripe Rice).
- Wait until the flakes absorb the water and their color become vivid green.
- Roast white sesame seed until golden and fragrant.
- Grate the coconut into thin long strips.
- The Khao Mao and the Grated coconut are ready to be mixed.
- Add white sugar.
- Bruise the roasted sesame seed to release their aroma.
- Mix everything together and serve along ripe Lady Finger bananas.
2. You can add pandan juice to improve the fragrance and color of the dish.
3. You can bread flowers (Vallaris) to improve the rice scent.