Khao Larm (Sweet Sticky Rice in Bamboo)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Drain the soaked glutinous rice thoroughly and set aside.

2. 2

   In a medium saucepan, combine the coconut milk, sugar, and salt. Heat over low heat, stirring constantly, until the sugar and salt are dissolved.

   Oko 5 min

   Napomena kuhara: Do not boil the coconut milk, just warm it enough to dissolve the sugar.

3. 3

   Remove the coconut milk mixture from the heat and let it cool slightly.

   Oko 5 min

4. 4

   Divide the drained glutinous rice evenly among the bamboo sections.

   Oko 2 min

   Napomena kuhara: Fill each bamboo section about two-thirds full with rice.

5. 5

   Pour the cooled coconut milk mixture into each bamboo section, ensuring the rice is fully submerged and filling the bamboo to about 1 inch from the top.

   Oko 3 min

6. 6

   Cover the opening of each bamboo section with a piece of banana leaf, pushing it down gently to seal.

   Oko 2 min

7. 7

   Arrange the filled bamboo sections in a large steamer basket or on a rack in a large pot with boiling water.

   Oko 1 min

   Napomena kuhara: Ensure the water level is below the bamboo openings.

8. 8

   Steam the Khao Larm for 60 minutes, or until the rice is tender and fully cooked.

   Oko 1 h

   Napomena kuhara: You can check for doneness by carefully removing one and tasting a small amount.

9. 9

   Carefully remove the bamboo sections from the steamer and let them cool slightly before serving.

   Napomena kuhara: The bamboo will be very hot.

10. 10

    To serve, use a sharp knife to carefully split the bamboo lengthwise and scoop out the sticky rice.

    Napomena kuhara: Be cautious when splitting the bamboo.