Khao Lam (Sticky Rice in Bamboo)

🛒 Ingredients

• Glutinous Rice (Sticky Rice) 70 g · 245 kcal
• Full-fat Coconut Milk 80 g · 184 kcal
• Granulated Sugar (or Palm Sugar) 25 g · 100 kcal
• Black Beans (cooked) 15 g · 17 kcal
• Pandan Leaves 10 g · 0 kcal

👨‍🍳 Instructions

1. Soak glutinous rice in water for at least 4 hours or overnight; drain thoroughly.
2. In a bowl, combine the drained glutinous rice, coconut milk, sugar, and salt; mix well.
3. Add cooked black beans to the mixture and gently fold them in.
4. Line fresh bamboo culms (or suitable food-grade bamboo tubes) with pandan leaves, then fill them with the rice mixture, leaving about 2 inches of space at the top.
5. Seal the top of each bamboo culm with a rolled pandan leaf or banana leaf to prevent spillage and add aroma.
6. Place the filled bamboo culms upright in a large steamer or roast them over charcoal (turning frequently) for 1.5 to 2 hours, until the rice is tender and fragrant.
7. Once cooked, allow the Khao Lam to cool slightly before splitting the bamboo culm lengthwise with a sharp knife to serve.