Khao Larm (Sweet Sticky Rice in Bamboo)
Khao Larm is a traditional Thai dessert made from sweet sticky rice, coconut milk, and sugar, slow-cooked inside bamboo sections. The bamboo imparts a unique aroma and flavor to the rice. This vegan version offers a delightful and naturally sweet treat.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 508 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gglutinous rice, soaked overnight
- 400 mlcoconut milk
- 50 gsugar
- 0.25 tspsalt
- 4 pcsbamboo section, cleaned, approximately 30cm long, 5cm diameter
- 4 pcsbanana leaf, cut into circles to fit bamboo opening
Equipment
saucepan · steamer · large pot · knife
The method
Step by step
- 1
Drain the soaked glutinous rice thoroughly and set aside.
- 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.
About 5 min
Cook’s note: Do not boil the coconut milk, just warm it enough to dissolve the sugar.
- 3
Remove the coconut milk mixture from the heat and let it cool slightly.
About 5 min
- 4
Divide the drained glutinous rice evenly among the bamboo sections.
About 2 min
Cook’s note: Fill each bamboo section about two-thirds full with rice.
- 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.
About 3 min
- 6
Cover the opening of each bamboo section with a piece of banana leaf, pushing it down gently to seal.
About 2 min
- 7
Arrange the filled bamboo sections in a large steamer basket or on a rack in a large pot with boiling water.
About 1 min
Cook’s note: Ensure the water level is below the bamboo openings.
- 8
Steam the Khao Larm for 60 minutes, or until the rice is tender and fully cooked.
About 1 hr
Cook’s note: You can check for doneness by carefully removing one and tasting a small amount.
- 9
Carefully remove the bamboo sections from the steamer and let them cool slightly before serving.
Cook’s note: The bamboo will be very hot.
- 10
To serve, use a sharp knife to carefully split the bamboo lengthwise and scoop out the sticky rice.
Cook’s note: Be cautious when splitting the bamboo.
Per serving
Nutrition
- Calories
- 508.1kcal
- Protein
- 7g
- Carbs
- 69.1g
- Fat
- 27.4g
- Fibre
- 2.5g
- Sugar
- 15.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Khao Larm in an airtight container in the refrigerator.
Gently reheat in a microwave or steamer until warm.
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