Desserts
Khao Lam
Ingredients
- 300 g (1.5 cups) glutinous rice, soaked
- 200 ml (3/4 cup plus 1 tbsp) coconut milk
- 80 g (1/3 cup plus 1 tbsp) sugar
- 1/2 tsp salt
- 2 tbsp black beans, soaked (optional)
- fresh young bamboo tubes, cleaned
- banana leaf, for plugging tubes
Method
- Drain the soaked rice and mix with coconut milk, sugar and salt.
- Stir in black beans if using.
- Pack the rice mixture into cleaned bamboo tubes, leaving space at the top for expansion.
- Plug the top of each tube with a rolled piece of banana leaf.
- Stand the tubes upright near an open fire or on a grill, turning occasionally, and cook for 1-1.5 hours until the rice is tender.
- Let cool slightly, then split open the bamboo to serve.
Introduction: Khao Lam is sticky rice and coconut milk cooked slowly inside bamboo tubes over an open fire, a technique that infuses the rice with a subtle smoky-sweet flavour.
Cultural Background: Khao Lam is sticky rice and coconut milk cooked slowly inside bamboo tubes over an open fire, a technique that infuses the rice with a subtle smoky-sweet flavour. Traditionally sold by roadside vendors and prepared for festivals, it reflects the Lao practice of using natural bamboo as a cooking vessel.
Tips: Turn the tubes regularly for even cooking and to prevent scorching on one side. Young, fresh bamboo gives the best flavour and is easier to split open once cooked.
Variations: Some versions add taro or corn kernels for texture. A richer version increases the coconut milk ratio for a creamier result.
Storage: Store cooked Khao Lam in its bamboo casing at room temperature for up to 2 days.
Reheating: Warm briefly over a grill or in a low oven, still in the bamboo, to restore softness.
FAQs:
Q: Can I make this without bamboo?
A: A steamer with banana-leaf-lined containers can approximate the dish, though the smoky bamboo aroma will be missing.
Q: Is Khao Lam very sweet?
A: It has a mild, balanced sweetness rather than an overly sugary flavour.
Please log in to leave a comment.