Street Food
Kralan
Ingredients
- - 500 g (2 1/2 cups) glutinous rice, soaked for 4 hours
- - 250 ml (1 cup) coconut milk
- - 80 g (2/3 cup) black-eyed peas, soaked and partially cooked
- - 100 g (1 cup) grated fresh coconut
- - 80 g (1/3 cup) sugar
- - 1/2 tsp (2 g) salt
- - 4 sections young bamboo (about 30 cm/12 in each), one end closed
- - banana leaf, to plug the open end
Method
- Drain the soaked rice and mix with coconut milk, black-eyed peas, grated coconut, sugar and salt until evenly combined.
- Pack the mixture into the bamboo sections, filling to about three-quarters full to allow the rice to expand.
- Plug the open end of each bamboo section tightly with a rolled piece of banana leaf.
- Stand the bamboo sections upright near a fire or on a grill over medium-low heat, rotating occasionally, and roast for 1.5–2 hours until the rice is fully cooked and the bamboo is charred on the outside.
- Alternatively, bake at 160°C (320°F) for 2 hours, though the flavour will be milder without direct fire.
- Once cool enough to handle, split the bamboo open with a knife and slice the rice into rounds for serving.
Introduction: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections of bamboo and roasted slowly over an open fire until the rice is fragrant and lightly caramelised against the bamboo's inner wall.
Cultural Background: Kralan is glutinous rice mixed with coconut milk, beans and grated coconut, packed into sections of bamboo and roasted slowly over an open fire until the rice is fragrant and lightly caramelised against the bamboo's inner wall. Long associated with Kampong Cham province, it is sold along roadsides from bicycles and motorbikes, split open at the bamboo seam to reveal the sticky rice within.
Tips: Rotate the bamboo regularly during roasting so the rice cooks evenly on all sides. Leave room for expansion when packing the bamboo — an overfilled section can split during roasting.
Variations: Red beans can replace black-eyed peas for a slightly different texture. A version without added sugar is sometimes made to pair with savoury dips. Already vegetarian and vegan as written.
Storage: Store sliced or whole in an airtight container at room temperature for up to 2 days.
Reheating: Wrap slices in foil and warm in a 160°C (320°F) oven for 10 minutes, or steam briefly to soften.
Nutrition: Per serving (approx.): 300 kcal, 6 g protein, 8 g fat, 52 g carbohydrate, 3 g fibre, 190 mg sodium.
FAQs:
Q: Can I make this without bamboo?
A: Yes — pack the mixture into a foil-lined tube or steam it in a lined mould, though the smoky bamboo aroma will be lost.
Q: How do I know when it’s done?
A: The bamboo should be charred and the rice firm and fragrant; a skewer inserted should meet no resistance from raw rice.