Sticky rice cooked in bamboo

Sticky rice cooked in bamboo

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

You can only find sticky rice made with this bamboo technique in areas occupied by ethnic minorities. It is known in Vietnamese as ‘Com lam’. If you can’t get your hands on the smaller thinner bamboo sticks, you can simply steam the glutinous rice over some banana leaves.

Ingredients

Quantity Ingredient
400g glutinous rice
4 banana leaf portions, 20 cm long, plus 1 large banana leaf, about 1 metre long
4 small bamboo sticks, about 20 cm long, with one end of each open

Method

  1. Soak the rice in water overnight. Drain.
  2. Roll the four 20 cm banana leaf lengths into cigar-like shapes and use them to line the inside of each bamboo stick.
  3. Using a spoon, carefully insert the rice into the bamboo, inside the banana leaf.
  4. Tear the large banana leaf into four pieces and use these to seal the open ends of the bamboo. Secure the ends with kitchen string.
  5. Chargrill the bamboo sticks for 10 minutes over medium heat, turning every few minutes.
  6. To serve, peel away and discard the bamboo and banana leaves.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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