How to Make Lao Dessert "Num Wan Kao Lod Ghog"

sticky rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa is gluten-free and high in protein, while regular rice is more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk is budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

coconut cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt provides creaminess with fewer calories, while heavy cream is a cost-effective alternative.

Soak sticky rice in water for at least 4 hours or overnight.

Drain the soaked rice and place it in a steamer lined with pandan leaves.

Steam the rice for about 30-40 minutes until tender and translucent.

In a separate pot, combine coconut milk, sugar, and salt over low heat until sugar dissolves.

Remove half of the coconut mixture and set aside for serving.

Add the steamed rice to the remaining coconut mixture and stir to combine.

Cook the rice in the coconut mixture for an additional 5 minutes, stirring gently.

Transfer the rice to a serving dish and let it cool slightly.

Slice bananas and layer them on top of the rice.

Drizzle the reserved coconut mixture over the bananas and rice.

Sprinkle sesame seeds on top for garnish.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens