 Burmese sticky rice in bamboo | |
| Region or state | Southeast Asia |
|---|---|
| Associated cuisine | Burmese, Cambodian, Lao, Thai, Vietnamese |
| Main ingredients | Glutinous rice, hollow bamboo tubes |
| Similar dishes | Lemang, Daetong-bap, Chunga Pitha |
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.
The dish is known by various names throughout Southeast Asia, including paung din (ပေါင်းတင်း) or kauk hnyin kyi dauk (ကောက်ညှင်းကျည်တောက်) in Burmese, kralan (ក្រឡាន) in Khmer, and khao lam (ข้าวหลาม, pronounced [kʰâwlǎːm] ; ເຂົ້າຫລາມ) 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. In the Philippines, this is known as binungey.
In Cambodia, sticky rice in bamboo is called kralan (ក្រឡាន). 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 [1] for around 90 minutes. Kralan is often eaten at Chinese and Khmer New Year. [2] 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. [1] Thma Krae village in Kratie Province and Samrong Khnong village in Battambang Province have become well known for their sticky rice in bamboo. [3]
During harvest season, Cambodian Buddhists in the Angkor region celebrate a particular nocturn rite during which local peasants lay down next to each other in what is called a plang kralan (ប្លុងក្រឡាន) 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. [4]
Sticky rice is ingrained in the national culinary heritage and figures in religious traditions of the Lao people. [5] Since ancient time Lao people used sticky rice to prepare Khao Lam for both feasting and offering to monks. [6] [7] 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 Lao grilled chicken ping kai . Khao lam and Ping Kai are so popular they are sold on roadsides in Laos.
Paung din (ပေါင်းတင်း) or kaukhnyin kyidauk (ကောက်ညှင်းကျည်တောက်) 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.
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 [8] 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. [9] Moreover, taro or young coconut may be added.
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. [10] Cơm lam is also served in Central Highlands food stalls with chicken. [11]
Thai cuisine is the national cuisine of Thailand.
Lao cuisine or Laotian cuisine is the national cuisine of Laos.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Cambodian cuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese, Portuguese and French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
Kai yang or gai yang, also known as kai ping or gai ping, or pīng kai, is a Lao dish originating in Laos, but it is now commonly eaten throughout the whole of Thailand. The dish is a standard staple of street markets and readily available at all times. Being a typical Laotian dish, it is often paired with green papaya salad and sticky rice (Thai/Isan: ข้าวเหนียว, pronounced[kʰâːwnǐa̯w]; Lao: ເຂົ້າໜຽວ or eaten with sticky rice in bamboo. It is also eaten with raw vegetables, and often dipped in spicy sauces such as Laotian jaew bong.
Flattened rice is a type of rice dish made from raw, toasted, or parboiled rice grains pounded into flat flakes. They are eaten as is, toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. They are traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known variously as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Lemang is a Minangkabau traditional food made from glutinous rice, coconut milk and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Originating in Indonesia, it is also found in Singapore, Malaysia, and Brunei, as similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.
In Vietnamese, the term bánh translates loosely as "cake" or "bread", but refers to a wide variety of prepared foods that can easily be eaten by hands or chopsticks. With the addition of qualifying adjectives, bánh refers to a wide variety of sweet or savory, distinct cakes, buns, pastries, sandwiches, and other food items, which may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat flour or rice flour are generally called bánh, but the term may also refer to certain varieties of noodle and fish cake dishes, such as bánh canh and bánh hỏi.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.
Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice, African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour, can be used. Rice for cooking can be whole grain or milled.
Xôi is a savory (mặn) or sweet (ngọt) Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.
Khao tom and khao tom mat are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves. A similar dessert is enjoyed throughout Southeast Asian countries where it is known as Num ansom in Khmer, lepet in Indonesian, suman in Filipino, bánh tét and bánh chưng in Vietnamese.
Steamed curry is a Southeast Asian type of curry steam-cooked in banana leaves and served with cooked rice. In Laos, it is also roasted on embers. The base of the curry is made with a curry paste with or without the addition of coconut cream or coconut milk and eggs. A wide range of leaves and staple ingredients are also added to the dish, such as:
A khantoke or khantok is a pedestal tray used as a small dining table by the Lanna people, Laotians, and by people from Isan. A khantoke tray is a short, round table, made of several different materials such as: wood, bamboo or rattan. It has a diameter of about 35 centimetres (14 in) but can vary in size and use case. It is comparable to the daunglan traditionally used in Burmese cuisine.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan, a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi also traditionally eats at the Dongzhi Festival in Thailand, which is festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as using food coloring instead of natural color, using soy milk instead of Coconut cream, sliced Pumpkin to add inside rice balls, et cetera. There's other type of Bua loi in other country from China, Japan, Indonesia, Myanmar, Philippines, Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories, protein of 10.4 grams, carbohydrate of 6.3 grams, and fat of 25 grams.
Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands.
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.
Khao jee, khao gee or jee khao, also khao ping, is an ancient Laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire.
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