How To Cook Thai Coconut Sticky Rice in Bamboo | Khao Lam | ข้าวหลาม | Authentic Recipe #64

Cut fresh bamboo into roughly 1 foot long containers.

Fit each bamboo piece with a plug made from coconut husk.

Grate coconuts to obtain coconut milk using an electrical coconut grater.

Soak sticky rice in cold water for more than two hours.

Add some boiled white kidney beans to the soaked sticky rice.

Pour 1 inch of coconut milk into the bamboo container.

Fill the bamboo container with the rice and bean mix until there is 4 inches of space left.

Top the rice with 2 inches of coconut milk, leaving enough space to plug the cylinder.

Wrap the husk with banana leaf before pushing it into the bamboo.

Place the bamboo upright and cook for about two hours, monitoring the heat and fire to avoid burning.

After cooking, let the bamboo cool down a little before preparing for serving.

Remove the outer layer of the bamboo carefully, ensuring not to damage the inner membrane that holds the coconut sticky rice.

Equipment Needed

Dietary