Khao Lam

1. 1

   Soak the sticky rice

   Rinse the glutinous sticky rice thoroughly and soak in water for 2-4 hours until the grains are softened and swollen. Drain well before using.

   4h

   Tips:

   • • Longer soaking (up to 4 hours) results in better texture
   • • Make sure to drain completely to avoid excess water
2. 2

   Prepare the black beans

   Boil the black beans or white kidney beans until tender but not mushy. Drain and set aside to cool.

   30m

   Tips:

   • • Beans should be cooked but still hold their shape
   • • Can be prepared a day ahead
3. 3

   Mix coconut milk mixture

   In a large bowl, combine the full-fat coconut milk with palm sugar and salt. If using pandan leaves, tie them into knots and add to the mixture. Stir until sugar and salt are completely dissolved.

   10m

   Tips:

   • • Use full-fat coconut milk for richest flavor
   • • Palm sugar gives authentic caramel notes
   • • Pandan leaves add traditional aromatic fragrance
4. 4

   Combine rice mixture

   In a very large bowl, combine the drained sticky rice, boiled beans, and the coconut milk mixture. Mix thoroughly to ensure rice is well coated with the coconut mixture.

   10m

   Tips:

   • • Make sure rice is evenly coated
   • • Some liquid should remain visible in the mixture
5. 5

   Prepare bamboo tubes

   Select thin-walled bamboo tubes (so heat can penetrate easily) approximately 1.5-2.5 inches in diameter and 12 inches long. Clean the inside of the bamboo tubes thoroughly.

   20m

   Tips:

   • • Thin-walled bamboo is essential for proper cooking
   • • Make sure bamboo tubes are clean and dry inside
6. 6

   Fill bamboo tubes

   Fill each bamboo tube with the sticky rice mixture, leaving about 2 inches of space at the top. Do not pack too tightly as the rice will expand during cooking.

   30m

   Tips:

   • • Leave space for rice expansion
   • • Fill evenly for consistent cooking
   • • Don't overfill or rice will spill out during cooking
7. 7

   Seal the bamboo tubes

   Wrap coconut husk pieces with banana leaves to create plugs. Insert these plugs firmly into the top of each bamboo tube to seal and keep steam inside during cooking.

   20m

   Tips:

   • • Make sure plugs fit snugly
   • • The seal keeps steam in to cook the rice properly
   • • Banana leaf helps create a tight seal
8. 8

   Roast over charcoal

   Place the filled and sealed bamboo tubes on a metal rack over hot charcoal or open fire on medium heat. Roast for approximately 2 hours, turning the tubes occasionally (every 15-20 minutes) to ensure even cooking on all sides.

   2h

   Tips:

   • • Maintain consistent medium heat
   • • Turn regularly for even cooking
   • • Outer bamboo skin will char and blacken - this is normal
   • • Rice at top will be soft, bottom will be chewier
9. 9

   Check for doneness

   After about 2 hours, the khao lam should be ready. The outer bamboo skin will be charred and blackened. The rice inside should be fully cooked with the top portion soft and creamy, while the bottom is drier and more chewy.

   5m

   Tips:

   • • You can test one tube by opening it
   • • Rice should be fragrant and fully cooked through
10. 10

    Cool and serve

    Remove the bamboo tubes from heat and let cool for 10-15 minutes. Peel away the outer charred bamboo skin, leaving a thin inner wall to protect the rice. Cut or split the bamboo lengthwise to serve the sticky rice inside.

    15m

    Tips:

    • • Allow to cool slightly before handling
    • • The thin inner bamboo wall serves as natural serving vessel
    • • Can be eaten warm or at room temperature

• •Traditional khao lam is best made with authentic thin-walled bamboo which allows even heat penetration
• •The charred outer bamboo layer adds to the authentic smoky flavor but is not eaten
• •Different textures throughout the tube are intentional - soft and creamy at top, chewy at bottom
• •Khao lam can be stored at room temperature for 1-2 days or refrigerated for up to a week
• •The bamboo imparts a subtle woody fragrance that is characteristic of authentic khao lam
• •If bamboo is unavailable, wrap mixture in parchment paper and bake at 350°F (175°C) for similar results

• •
  Thai tea or iced tea
• •
  Hot jasmine tea to balance sweetness
• •
  Fresh tropical fruits like mango or banana
• •
  Strong black coffee
• •
  Coconut water for refreshment
• •
  Enjoy as standalone dessert or sweet snack

Khao Lam has ancient roots dating back centuries to the Mon-Khmer tribes and the Khmer Empire, where it was known as 'kralan' and used as military rations. Archaeological evidence suggests the method of roasting sticky rice in bamboo tubes originated in Cambodia and spread throughout Southeast Asia. The dish evolved as a practical solution for farmers and travelers who needed portable, long-lasting meals during harvest seasons and long journeys. In Thailand and Laos, khao lam became deeply embedded in cultural and spiritual traditions, particularly in northeastern and northern regions where bamboo was abundant. The simplest original version contained only rice, water, and salt, but over time, more elaborate preparations emerged incorporating coconut milk, sugar, and beans. In Thailand's Rayong province, the tradition of making khao lam for merit-making on Makha Bucha Day (full moon of the third lunar month) remains a sacred practice where people visit temples to offer these bamboo tubes to monks as symbols of gratitude and sustenance. The dish gained modern recognition through Thailand's One Tambon One Product (OTOP) program, which promotes khao lam as a local specialty to boost community economies and preserve traditional cooking techniques in rural areas.

Authentic khao lam requires several key elements: (1) Use of real bamboo tubes, preferably thin-walled varieties that allow proper heat penetration and impart the characteristic woody fragrance; (2) Roasting over charcoal or open fire rather than oven baking, which creates the authentic smoky flavor and characteristic texture gradient from soft top to chewy bottom; (3) Use of full-fat coconut milk and palm sugar rather than substitutes, as these provide the traditional rich, caramelized flavor; (4) The addition of black beans or red beans, which is traditional in Thai and Lao versions; (5) Sealing with natural materials like coconut husk wrapped in banana leaves rather than modern alternatives; (6) The natural variation in texture throughout the tube is intentional and authentic - the top portion should be soft and creamy while the bottom becomes drier and chewier; (7) Traditional khao lam is often made in large batches for communal sharing at festivals, temple offerings, and celebrations; (8) The charred outer bamboo skin should be removed before serving, leaving the thin inner wall as a natural vessel; (9) Pandan leaves are a traditional addition for authentic aromatic fragrance; (10) In Thailand, khao lam is particularly associated with northeastern (Isaan) and northern regions, as well as provinces like Nakhon Pathom near Bangkok where it's a street food specialty. Modern adaptations using parchment paper or coconut shells are acceptable for home cooking but lack the distinctive bamboo fragrance that defines authentic khao lam.