Dish

Khao lam

Khao lam is made by mixing sticky rice with coconut milk and sugar. The mixture is then stuffed into bamboo tubes and roasted over an open flame until the rice is cooked and the bamboo is charred. Once it is removed from the bamboo, the dessert is sliced into rounds and served.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Dessert

Origins and history

Khao lam has been a popular dessert in Thailand for centuries. It is often served at festivals and other special occasions.

Dietary considerations

Gluten-free, vegan, suitable for people with dietary restrictions.

Variations

Different types of rice or sweeteners can be used. Some recipes also call for the addition of pandan leaves or other flavorings for a more complex taste.

Presentation and garnishing

Khao lam is typically presented on a banana leaf or other decorative plate. It can be garnished with shredded coconut or sesame seeds for an extra touch of texture and flavor. To prevent the bamboo tubes from burning, it is important to soak them in water for at least an hour before using them to cook the khao lam.