Com lam bamboo tube sticky rice

Method

1. 1 Soak glutinous rice in cold water for 6 hours, then rinse thoroughly and mix with a little salt.
2. 2 Select fresh, young bamboo tubes, cut off one end to seal the joint, and wash the inside of the tube thoroughly.
3. 3 Fill the straw with rice to about two-thirds full, then add coconut milk and water until the rice is just covered.
4. 4 Seal the mouth of the tube with crumpled banana leaves, then grill the tube over hot coals for 50 minutes, turning it regularly to ensure it cooks through and doesn't burn.
5. 5 Let it cool slightly, then peel off the burnt outer layer of bamboo, leaving only the silky membrane surrounding the rice.
6. 6 Cut into pieces and eat with salt, sesame seeds, and crushed peanuts.

With an appliance

• Oven 58 min

  Replace step 4: place the bamboo tube in the middle rack of the 210-degree oven for 55 minutes, rotating the tube every 15 minutes and rotating the tray in between; the rice will cook evenly, with minimal burning, but will lack the smoky flavor.