Khao Lam Bamboo Rice, Thai Bamboo Sticky Rice
Glutinous rice soaked overnight, mixed with coconut milk and sugar, packed into bamboo tubes and roasted over charcoal until fragrant and tender. One serving is about 125 g (one bamboo tube). This khao lam recipe makes 8 tubes in about 1 hour 40 minutes, most of it hands-off roasting.
Khao lam is sold from roadside stalls across Thailand, where vendors roast the bamboo tubes over charcoal and split them open to order. The dish is also made across Laos and Cambodia, and the town of Nong Mon in Chonburi province is famous for its khao lam, sold along the road to Bangkok. Bamboo is both pot and plate: it seals in the coconut steam and perfumes the rice.
Pairs well with: Hot Thai tea or fresh coconut water.
Provenance
Thailand
Thai Market Classic
East & South Asia
Time Dedication
1h 40m
25m prep • 75m cook
Batch Yield
8 Servings
357 kcal per serving
1 serving ≈ 125 g
Technical Skill
Intermediate
Medium (Bamboo Roast)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Thai Market Classic
Photo: Ronggy, CC0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $1–2 per serving at home (USD)
Made the roadside way: rice soaked overnight, coconut milk sweetened just enough, tubes roasted over charcoal and turned often.
Execution Methodology & Culinary Technique
Prep Stage: Soak the Rice Overnight
25 Mins + Overnight Soak • Soaking & Mixing
Rinse the 400 g glutinous rice until the water runs clear and soak it overnight in cold water. In the morning, drain it well. Warm the 400 ml coconut milk with the 90 g sugar and 3 g salt until the sugar dissolves, then cool slightly and mix with the rice, the 80 g cooked black beans and the 60 ml water.
Maestro Tip: Do not skip the overnight soak — dry glutinous rice cooks unevenly in bamboo and stays hard in the middle.
10 Mins Room temperature, ~20°C (68°F)
Drain the soaked rice well. Warm the 400 ml coconut milk with the 90 g sugar and 3 g salt until the sugar dissolves, cool slightly, then fold it through the rice with the 80 g black beans and 60 ml water.
Let the milk cool to warm, not hot, so the rice does not start cooking.
Done when: Every grain is coated and the milk is mostly absorbed.
15 Mins Room temperature, ~20°C (68°F)
Spoon the rice mixture into the 8 bamboo tubes, filling each about three-quarters full. Tap the tubes on the bench to settle the rice and leave about 3 cm (1 in) of headspace.
Do not pack the tubes full — the rice swells as it cooks and needs room.
Done when: Tubes filled to about 3 cm below the rim, rice settled with no air pockets.
60 Mins Medium heat, about 180°C (350°F)
Plug each tube with banana leaf or foil and lay the tubes over medium charcoal, turning every 15 minutes so they roast evenly.
Keep the fire medium, not fierce — scorched bamboo gives a bitter taste.
Done when: The bamboo is charred outside and the rice inside is tender and fragrant.
10 Mins Warm, about 60°C (140°F)
Rest the tubes for 10 minutes, then split each one lengthways with a heavy knife or cleaver and peel the bamboo away from the rice.
Split away from your hands and let the steam escape before peeling.
Done when: The rice holds the shape of the tube and looks glossy.
5 Mins Room temperature, ~20°C (68°F)
Slice each rice log into rounds about 2 cm (3/4 in) thick and arrange on a plate.
A wet knife cuts clean slices without sticking.
Done when: Slices hold together with the beans visible inside.
Finishing Touches & Plating
Serve warm from the bamboo, sliced into rounds. Eat with your hands or a fork — the bamboo is the plate and the wrapper in one.
Nutritional Physiology & Benefits
Energy
357
kcal / serving
Protein
5g
Complete AA
Carbs
57g
Complex
Fats
12g
Healthy
| Energy | 357 kcal |
| Protein | 5 g |
| Carbohydrates | 57 g |
| Fat | 12 g |
| Fibre | 2.5 g |
| Sugar | 12.9 g |
| Sodium | 153 mg |
| Energy | 286 kcal |
| Protein | 4.3 g |
| Carbohydrates | 45.5 g |
| Fat | 9.9 g |
| Fibre | 2 g |
| Sugar | 10.3 g |
| Sodium | 122 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Black beans add iron, magnesium and folate, coconut milk supplies manganese, and glutinous rice gives steady carbohydrate energy.
Slow-Release Energy
About 57 g of carbohydrate per serving from glutinous rice gives long-lasting energy for a filling snack.
Beans Add Fibre and Iron
The black beans add about 2.5 g of fibre per serving, plus iron and folate.
Naturally Gluten-Free
Glutinous rice contains no gluten despite its name, so this snack suits a gluten-free table — check the coconut milk label if you are coeliac.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Drinks
Hot Thai Tea
Spiced Thai tea cuts through the richness of the coconut milk and keeps the snack from feeling heavy.
More Pairings
Fresh Mango
Ripe mango adds juicy sweetness and a little acidity that lifts the dense, sticky rice.
Coconut Ice Cream
A small scoop of coconut ice cream with warm khao lam is the classic Thai dessert pairing.
Grilled Bananas
Warm grilled bananas echo the caramel sweetness of the coconut rice and make a fuller dessert plate.
Complete menu
Serve one or two tubes per person with hot Thai tea and fresh mango — the tea and fruit keep the rich coconut rice from feeling heavy.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Eating the Bamboo
The bamboo tube is a cooking vessel, not food — split it open and peel it away before eating.
Leaving Cooked Rice Out for Hours
Cooked rice can grow Bacillus cereus if left warm for a long time, so refrigerate leftovers within 2 hours. This is general information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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