Filipino-American Style Sticky Rice in Bamboo

Ingredients

In this Filipino-American adaptation, we incorporate the flavors and ingredients commonly found in Filipino cuisine. The addition of coconut milk and brown sugar adds a touch of sweetness, while the use of pandan leaves infuses the dish with a fragrant aroma. The bamboo tubes not only enhance the presentation but also give the dish a rustic feel, reminiscent of traditional Filipino cooking techniques. We alse have the original recipe for Khao lam, so you can check it out.

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 ½ cups (355ml) coconut milk 1 ½ cups (355ml) coconut milk
• ½ cup (100g) brown sugar ½ cup (100g) brown sugar
• 4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
• ½ teaspoon salt ½ teaspoon salt
• Bamboo tubes, soaked in water for at least 2 hours Bamboo tubes, soaked in water for at least 2 hours

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 9g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, then drain.
2. 2.
   In a saucepan, combine the coconut milk, brown sugar, pandan leaves, and salt. Heat over medium heat until the sugar has dissolved, then remove from heat.
3. 3.
   In a steamer, place the soaked bamboo tubes and fill them halfway with the soaked glutinous rice.
4. 4.
   Pour the coconut milk mixture over the rice in the bamboo tubes, ensuring that each tube is filled evenly.
5. 5.
   Steam the bamboo tubes over medium heat for 30-40 minutes, or until the rice is cooked and sticky.
6. 6.
   Remove the bamboo tubes from the steamer and let them cool for a few minutes.
7. 7.
   Carefully remove the sticky rice from the bamboo tubes and serve warm.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking.
• Pandan leaves — Tie the leaves into a knot to release their aromatic flavor during cooking.
• Bamboo tubes — Soak the bamboo tubes in water for at least 2 hours to prevent them from burning during steaming.

Tips & Tricks

• For an extra touch of flavor, you can add a teaspoon of vanilla extract to the coconut milk mixture.
• If you don't have access to bamboo tubes, you can use banana leaves or parchment paper to wrap the sticky rice before steaming.
• Serve the sticky rice with slices of ripe mango for a classic Filipino dessert combination.
• Leftover sticky rice can be refrigerated and reheated in the microwave or steamer.

Serving advice

Serve the Filipino-American Style Sticky Rice in Bamboo as a delightful snack or dessert. It can be enjoyed warm or at room temperature. For an authentic touch, serve it on banana leaves or in small individual bowls.

Presentation advice

To enhance the presentation, you can tie a colorful ribbon around each bamboo tube before serving. Sprinkle some toasted coconut flakes on top of the sticky rice for added texture and visual appeal.