Khao Lam is a Thai dessert made of sticky rice, sugar, coconut cream, and sometimes black beans or sesame seeds, wrapped in bamboo tubes and roasted. The ingredients are mixed together and stuffed into cleaned bamboo cylinders. The cylinders are then wrapped in coconut husks and roasted over charcoal for 35-40 minutes. The roasted Khao Lam can be eaten hot straight from the bamboo or refrigerated and eaten cold later.

1. By: Cindy & Name (S1)

2. What is Khao Lam?
Khao Lam is a mixture of sticky rice, sugar,
coconut cream and sometimes black
beans or sesame seeds, placed in
bamboo tubes and roasted. It can be
eaten hot straight away or taken home,
put in the fridge and eaten cold.
Delicious either way!

3. Ingredients:(can be changed due to the
number of servings)
 Glutinous rice 1.5 Liters
 Sugar 400 Gm.
 Coconut milk 3 Cups
 Boiled Black beans 2 Cups
 Salt, 2 tablespoons
 Pandan leaves, 12
 Bamboo tubes 12
 Coconut inner husks 12

4. Cooking Procedure

5. Step 1:
 Cut bamboo 12 inches above the joint.
Clean the inside and outside and turn
them upside down to dry.

6. Step 2:
 Mix coconut milk, sugar and salt to
dissolve.

7. Step 3:
 Clean the rice grains several times.
Drain and mix with boiled black beans.

8. Step 4:
 Fill the bamboo cylinders with rice
mixture and tamp down by bumping
them on the floor a few times. Leave
about a 2 inches space on the top.

9. Step 5
 Pour the coconut mixture in gradually
until it covers the rice.

10. Step 6:
 Fold the pandan leaves into a square and
stuff them to cover the top part of the
tubes. Roll the coconut husks and stuff the
tubes tightly. Let set 5-6 hours.

11. Step 7:
 Roast the bamboo on a charcoal stove.
Turn them around evenly until the
bamboo becomes brown (about 35-40
minutes).

12. Step 8:
 Set aside until they cool down. Then
peel the outside skin of the bamboo to
make it thinner and easier to crack and
strip off when ready to eat.

13. Name’s Experience
Name tasting the Khao
Lam that she made
herself.