How To Cook Thai Coconut Sticky Rice in Bamboo | Khao Lam | ข้าวหลาม | Authentic Recipe #64
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- čas přidán 7. 08. 2021
- Join Amy at home in Sichon, Thailand and learn how make authentic Thai coconut Sticky Rice which is cooked inside freshly cut bamboo - Nature's own packaging!
ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ | ＳＵＢＳＣＲＩＢＥ
Khao Lam Recipe (Serve 50-100)
Ingredients
5 kg (11 lb.) sticky rice, soaked for 2-4 hours
1 kg (2 lb.) boiled white kidney beans
6 l (1.6 US gal) coconut milk
500 g (17 oz) sugar
2 Tbsp table salt
50 pc Bamboo (1.5-2.5 inch diameter. 12 inch long)
Coconut husk cut into 3 inch long pieces and adjusted diameter size for covering each bamboo tube
50 pc Banana leaves cut into 5x5 inches
Cooking by open fire on medium heat for 2 hours or until ready.
Filmed on iPhone 10 XS
A license to use the music was purchased from www.epidemicsound.com
#thairecipe #bulkrecipe - Jak na to + styl
Very interesting i like this video demonstration
Good
That is such an ingenious way of cooking the rice/coconut milk! No doubt this method has been around for centuries. Very nice to see you again Amy!
Yes, absolutely amazing technique - and the taste 🙌😋
nice to watch it
Good to see you again Amy.... Thanks from Canada...!
Thanks for your support. Lots more content coming!
I remember eating this and loving this so much when I was a child. Haven’t had it in forever. 😣
Beautiful
Amazing, what a clever way to put the bamboo pieces together and the process to cook the rice!! Thanks Amy😍.
Ancient method, delicious result 🙏 Thank you for watching
Do you have to cook the rice first before putting inside the bamboo?
Amazing
Wow
❤️🥰😏
Amazing food
amazing food & tastey
excellent
Nice
Wow, amazing! 😊👍👍
Thanks for watching and please consider subscribing to my newsletter at worldofthaifood.com 🙏
Yumy yum yum ! Hugs from France !
🙏 Glad you enjoyed the video
very good
Sundar
good job
Wow that looks amazing. May I ask is this made all over Thailand or which part of Thailand should I visit to try this type of rice?
You can find coconut sticky rice from Central to Southern Thailand. This particular method is a bit unusual in this modern day - thus somewhat tricky to find in the market. At home, we have a coconut plantation as well as plenty of bamboo, time and patience so we sometimes make it for special holidays. When the pandemic is over you are welcome to Sichon, Nakhon Si Thammarat so that you can make it yourself as part of a World of Thai Food cooking class 🙏
I love ❤️ Kao Lam. Miss eating Kao lam so….much! Don’t know when I can go visit Thailand 🇹🇭 to see my sister in Bangkok.😟
I sympathize 🙏 The Thai regulations and situation as a whole is so fluid that it’s difficult to travel to there right now. Let’s hope it gets better soon.
Khaolam is Lemang in indonesia or Bali..
Typically something impossible to make here in Europe😅 looks grand though
Thank you very much for watching and commenting. Yes, this recipe is pretty specific in regard to needing the fresh bamboo which is not easily acquired in many parts of the world. You could try the recipe and use a wrapper and steam instead - but of course it is not quite the same. Cheers
pls scrub and clean the coconut grater's vertical container
We also eat sticky rice cooked inside bamboo in Northeast part of India, in Assam state we call it Sunga pitha, but we don't use coconut milk, instead we let it soak absorb the bamboo milk flavor while cooking inside the bamboo.
Hi! That sounds like a really interesting technique. I’m curious, and would love to try making it. Do you mean that you don’t add any liquid at all - and that the moisture in the bamboo is sufficient? Do you steam the bamboo or put it in fire like we do? Thanks!
@@WorldofThaiFood we do add just water because Its not possible to cook without water
@@o0...957 Thanks for letting me know. Now I understand. 🙏
@@WorldofThaiFood you're welcome
We have the same Bamboo sticky rice cake but different way of cooking
Hi! that's Interesting. I'd like to know what your cooking process is? Thanks 🙏
I love this dessert a lot, but did not know all the work it takes to make it. No wonder it is so expensive, it usually costs upward of 5 dollars per small skinny one, not big and fat like the ones your family makes. 😍
I love it too. The willingness to pay 5$ for a small piece goes to show they are priceless 😋 Reminds me, next time we should sell them rather than eat them all 😆
The hard part is cutting the bamboo to make a eco friendly packaging. The rest is easy. I wonder if I can try to cook it on a pot and make a rice ball out of it and wrap it with banana leaf instead . I’m not good at the last part .
You can definitely try making coconut sticky rice wrapped in banana leaves instead! You can find 'the banana wrapped in coconut sticky rice recipe' and step-by-step instructions on my website at this link, worldofthaifood.com/recipes/banana-wrapped-in-coconut-sticky-rice?rq=coconut%20sticky%20rice . Feel free to modify it to your liking, you can discard the banana and add more beans if you prefer. Happy cooking and experimenting!
Can any kind of bamboo be use to make this dish? If not what type of bamboo do u used?
Hi! I am no expert on bamboo, and there are many, many different species globally and regionally. At home, we make Khao Lam using bamboo from the same plants we harvest the young shoot from, which are rough giant bamboo (dendro calamus/phai tong) and what we call sweet bamboo (bambusa/phai wan) - I hope this helps! Please don’t forget to visit my website and sign up for my newsletter at www.worldofthaifood.com
Where to buy pls.?
Believe it or not but you can sometimes find these frozen at well stocked Asian grocery stores. Otherwise you’ll have to travel to Thailand and take my cooking course 🙏
A lot of work. I see where I went wrong. Will try again.
A for effort! Happy to hear this. Let me know how it turns out 🙏
I thought they were raisins :(
You mean the kidney beans? We normally use white or red kidney beans as per personal preference or availability
@@WorldofThaiFood some people use raisins
Amazing food
Good