Bamboo-Roasted Khao Lam
Sweet sticky rice infused with rich coconut cream, red beans, and a whisper of salt, packed into fresh bamboo tubes and slow-roasted over charcoal until the rice absorbs every drop of smoky, creamy goodness. Peeling away the charred bamboo to reveal the perfectly steamed, fragrant cylinder within is one of Thai cuisine's most satisfying rituals.
Ingredients
- 3 cups Thai glutinous rice (sticky rice), soaked overnight
- 1 1/2 cups coconut cream
- 1/2 cup coconut milk
- 1/2 cup sugar
+ 7 more ingredients
Instructions
Drain the soaked sticky rice thoroughly. In a large bowl, mix the rice with coconut cream, coconut milk, sugar, and salt. Stir until the sugar dissolves and the rice is evenly coated.
Drain the par-cooked red beans and fold them gently into the rice mixture along with the small pieces of pandan leaf.
If using fresh bamboo tubes, ensure one end is naturally closed by the bamboo node. Clean the inside of each tube with water.
Fill each bamboo tube with the rice mixture, leaving about 2 inches of space at the top for the rice to expand. Tap the tube gently on the ground to settle the rice and eliminate air pockets.
Pour a small amount of extra coconut cream into each tube to top off the liquid level. Plug the open end with a rolled piece of banana leaf and secure with a toothpick.
Arrange the bamboo tubes over a charcoal grill or campfire, leaning them at an angle. Rotate every 15-20 minutes for even cooking.
Roast for 75-90 minutes until the bamboo exterior is charred and you can hear the rice gently bubbling inside. The rice is done when a skewer inserted into the center comes out clean.
Let the tubes cool for 15 minutes. Peel away the charred bamboo layer to reveal the sticky rice cylinder. Slice into rounds and serve.
Nutrition Estimate
Per serving • Estimated by Blinner AI