Coconut-flavoured sticky rice, cooked within its final & all-natural packaging made of bamboo tubes

Khao lam is a traditional Thai dish that consists of sticky rice cooked inside a hollow bamboo stalk. The rice is typically seasoned with coconut milk, sugar, and salt, and it is often served with a variety of toppings such as diced fruit, sweetened condensed milk, and roasted peanuts.

Khao lam is typically served as a snack or dessert, and it is often enjoyed at outdoor events and festivals in Thailand. However, this delicious snack ingeniously packaged inside bamboo stick is also popular as a street food, and it can be found at many food stalls and markets throughout the country.

Name and etymology

Common names in Thailand: Khao Lam, Kralan
Thai Spelling: ข้าวหลาม  (ข้าว = Khao, หลาม = Lam)
Western names: Sticky rice cooked in bamboo, Bamboo tubes filled with coconut sticky rice.

The Thai name “Khao Lam” means “sticky rice in bamboo”; “Khao”=rice, “Lam”=cooked in bamboo.

Khao Lam is also popular in other South East Asian countries such as Vietnam where it is called “cơm lam”.

Taste and texture

Khao lam has a sweet and fragrant flavor, with a chewy and slightly sticky texture. The taste of khao lam is largely determined by the ingredients used to season the sticky rice, which typically include coconut milk, sugar, and salt.

In addition to the seasonings added to the rice, khao lam is often served with a variety of toppings such as diced fruit, sweetened condensed milk, and roasted peanuts. These toppings add additional sweetness and texture to the dish.

Overall, khao lam has a mildly sweet, coconut flavor that is enjoyed by locals in Thailand and as well as many tourist from all around the world.

How to prepare Khao Lam (Recipe)

To prepare khao lam, the rice is first soaked in water for several hours to soften it and then steamed until it is fully cooked. The rice is then placed inside a hollow bamboo stalk, which is sealed and placed over an open fire or a grill to cook. The bamboo stalk acts as a natural steamer, allowing the rice to cook evenly and absorb the flavors of the coconut milk and other seasonings.

Here is a simple recipe for how to cook khao lam at home:

Ingredients:

• 2 cups sticky rice
• 1 cup coconut milk
• 1/4 cup sugar
• 1/2 tsp salt
• 2 bamboo stalks (about 10 inches long and 2 inches in diameter), split lengthwise

Instructions:

1. Rinse the sticky rice in cold water several times until the water runs clear. Soak the rice in water for at least 2 hours or overnight.
2. Drain the rice and place it in a large pot or rice cooker. Add enough water to cover the rice by about 1 inch. Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer the rice for 15-20 minutes, or until it is fully cooked and tender.
3. In a separate pan, heat the coconut milk over medium heat until it is hot. Add the sugar and salt, and stir until the sugar is fully dissolved.
4. When the rice is fully cooked, drain any excess water and transfer the rice to a large bowl. Pour the coconut milk mixture over the rice and stir to combine.
5. Place the bamboo stalks on a cutting board and carefully scrape out the inside of each stalk with a spoon to create a hollow center.
6. Fill each bamboo stalk with the seasoned sticky rice, packing it in tightly. Seal the ends of the bamboo stalks with aluminum foil or twine.
7. Place the bamboo stalks over a grill or an open fire and cook for 15-20 minutes, or until the rice is heated through and fragrant.
8. Carefully remove the bamboo stalks from the heat and let them cool for a few minutes before serving. To serve, slice the bamboo stalks into 1-inch thick slices and serve with your choice of toppings, such as diced fruit, sweetened condensed milk, and roasted peanuts. Enjoy!

Is Khao Lam healthy?

As with any food, the nutritional value of khao lam will depend on the ingredients and the way it is prepared. In general, sticky rice is a good source of carbohydrates and provides a moderate amount of protein, but it is not particularly high in other nutrients.

Khao lam is typically seasoned with coconut milk, which is high in saturated fat and calories. While coconut milk can be a good source of healthy fats, it should be consumed in moderation as part of a balanced diet. In addition, khao lam is often served with sweetened condensed milk, which is high in sugar and added calories.

As a snack or dessert, khao lam can be enjoyed in moderation as part of a healthy diet. However, it should not be relied upon as a primary source of nutrients and should be consumed in moderation, along with a variety of other healthy foods. So, it is not a very healthy dish, but it can be enjoyed in moderation as part of a balanced diet.

Where does Khao Lam originate from?

Khao lam is a traditional Thai dish that has been enjoyed in Thailand for centuries. It is believed to have originated in the northern region of Thailand, where sticky rice is a staple food. Today, it can be found at many food stalls and markets throughout the country.