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Sticky rice in bamboo is a common Southeast Asian dish consisting of sticky rice roasted inside specially prepared bamboo sections of different diameters and lengths. It is consumed both as a savory food and as a sweet dessert.

Names

The dish is known by various names throughout Southeast Asia, including ''paung din'' (ပေါင်းတင်း) or ''kauk hnyin kyi dauk'' () in Burmese, ''kralan'' () in Khmer, and ''khao lam'' (, ; ) in Lao and Thai and ''cơm lam'' in Vietnamese. In Lao and Thai, ''khao'' means rice and ''lam'' means the cooking process, which involves roasting the contents in prepared bamboo sections, while in Vietnamese ''cơm lam'' translates as "bamboo cooked rice".

In Malaysia and Indonesia, it known as'' lemang'', which is typically eaten during Eid-ul-Fitr celebrations, where it can be eaten with ''rendang''.

Variations

Cambodia

In Cambodia, sticky rice in bamboo is called ''kralan'' (). It is made by roasting a mixture of glutinous rice, black-eyed peas or beans, coconut milk, grated coconut and palm sugar in bamboo tubes over a fire for around 90 minutes. ''Kralan'' is often eaten at Chinese and Khmer New Year. According to archeological evidence, rice has been cooked in bamboo already by the Mon Khmer tribes and in Khmer Empire ''kralan'' was used as military rations, which has led historian Dr. Michel Tranet to conclude that the method of roasting sticky rice in bamboo tubes originated in Cambodia. Thma Krae village in Kratie Province and Samrong Khnong village in Battambang Province have become well known for their sticky rice in bamboo.

During harvest season, Cambodian Buddhists in the region of Angkor celebrate at particular nocturn rite during which local peasants lay down next to each other in what is called a ''plang kralan'' as sticky rice bamboo being grilled to form a human bridge on which the Buddhist monks walk in order to obtain merits and hope of an abundant harvest.

Laos

Sticky rice is ingrained in the national culinary heritage and figures in religious traditions of the Lao people. Since ancient time Lao people used sticky rice to prepare Khao Lam for both feasting and offering to monks. Today, Lao Khao Lam may be made with white or purple (Khao Kum) sticky rice mixed with coconut cream, beans, small pieces of taro or sweet potato. It can be consumed as a sweet or a festival and celebration food that is frequently served with Ping Kai, also known as Kai yang (a popular Lao grilled chicken). Khao lam and Ping Kai are so popular they are sold on roadsides in Laos.

Myanmar (Burma)

''Paung din'' () or ''kaukhnyin kyidauk'' () is another ready-to-eat portable form cooked in a segment of bamboo. When the bamboo is peeled off, a thin skin remains around the rice, and it also gives off a distinctive aroma.

Thailand

''Khao lam'' uses sticky rice with red beans, sugar, grated coconut, and coconut milk. It can be prepared with white or dark purple (''khao niao dam'') varieties of glutinous rice. Sometimes described as a "cake", thick ''khao lam'' containers may have a filling of coconut custard in the center that is made from coconut cream, egg, and sugar. ''Khao lam'' can be consumed as savory food or dessert. It is a cultural food and is an OTOP product. Moreover, Thai people present ''khao lam'' to monks to make merit. Further, it is gradually becoming a Thai tradition.

In the past, Thailand had innumerable bamboo trees. Thai people thought about the utility of using bamboo for cooking purposes. The ingredients of ''khao lam'' are glutinous rice, black beans, coconut milk, sugar and salt. Moreover, taro or young coconut may be added.

Vietnam

In Vietnam, it is called ''cơm lam'' and found in the Northwest Mountainous Area. It originated when mountain people, such as the Tai peoples, would prepare for long journeys by pressing wet rice (''cơm'') with added salt, into bamboo tubes, and cooking. ''Cơm lam'' is also served in Central Highlands food stalls with chicken. Vietweek, Thanh Nien News, Vietnam Youth Associatio
Delicacy made in a bamboo stem - Visit the Central Highlands to discover spectacular sceneries and eat and drink like a mountain dweller
June 8, 2012 print issue, June 16, 2012 web edition. "Anyone visiting the Central Highlands should try ''cơm lam'' (rice cooked in bamboo stems) and grilled chicken. It is a fascinating experience to eat the rice and chicken by dipping it in sesame and salt and drink ''rượu cần'' (a beer-like drink sipped through a long bamboo pipe from a jar) like the mountain people do. ''Cơm lam'' has its origins in the mountainous lifestyle when tribesmen made long journeys through the forest to work on mountain fields."

See also

* ''Daetong-bap
* ''Lemang

References

External links

Pictures of kralan being madeក្រឡាន Kralan
Chef Nak. 7 July 2022.

{{Portal bar, Food, Asia

Glutinous rice dishes
Burmese cuisine
Cambodian cuisine
Chinese New Year foods
Lao cuisine
Thai cuisine
Vietnamese cuisine
Foods containing coconut