Description
Sticky rice, coconut milk, and black beans stuffed inside a hollow bamboo tube, plugged with banana leaves, and slowly roasted over charcoal until sweet and fudgy.
Restaurants serving Khao Lam (Bamboo Sticky Rice)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sticky rice
- Coconut milk
- Black beans(or Red beans)
- Sugar/Salt
- Green bamboo tube
Instructions
- Soak sticky rice.
- Fill bamboo tube with rice, black beans, and sweet coconut milk.
- Plug with banana leaf, roast over charcoal.
Learn more Spice, substitutes, tips
Key spices
Aroma of roasted bamboo
Substitutes at Japanese supermarkets
Ohagi (flavor concept)
Pairing
None(Road trip snack)
Trivia
[Difference] BD's 'Com Lam' is a staple cooked with water. Thai 'Khao Lam' is cooked with coconut milk and sugar, making it a 'complete dessert'.
Eating tips & etiquette
Chop the bamboo open lengthwise; eat the sticky, fudgy rice by hand. The inner membrane of the bamboo sticking to the rice is the best part.
Allergen
Soy (Black beans)