Photograph of the finished Com lam bamboo tube sticky rice

Vietnam · Cơm lam

Com lam bamboo tube sticky rice

1 hr Hands-on time + 6 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 480 g
  • Photograph of Bamboo tube (young bamboo) Bamboo tube (young bamboo) 4 tubes
  • Photograph of Banana leaves Banana leaves 4 leaves
  • Photograph of Coconut milk Coconut milk 120 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 32 g
  • Photograph of Roasted peanuts Roasted peanuts 40 g

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.

Start cooking