Sticky rice cooked in bamboo recipe (com lam)

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  • Cuisine: Vietnamese

Ingredients

2 cups glutinous rice
4 banana leaves, for rolling
4 small bamboo, one side opened (20cm in length)
1 banana leaf, for sealing, torn into 4 pieces
4 bamboo string
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Preparation

Soak the glutinous rice in water overnight and drain.

Roll four banana leaves into cigar-like shape and line the inside of each bamboo.

Carefully insert the rice into the bamboo and seal the open ends with the remaining banana leaf pieces and string.

Chargrill the bamboo rice for 10 minutes on medium heat, turning every few minutes.

Peel and discard the bamboo and banana leaves.

If you enjoyed this Sticky rice cooked in bamboo recipe (com lam) then browse more Vietnamese recipes, rice recipes, vegetarian recipes, child-friendly recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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Comments (4)

   
18 Feb 2012 01:20 AEST
TID
Great!!! but you can go to Thai food shop on Cambell street and ask them for "Khao lam" it's ready for you, come in bamboo, only 2 minute in microwave and eat it.
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17 Jun 2011 11:27 AEST
sharon
Luke has demonstrated simple cooking methods using natural items, and which are available in some parts of this country, but if most of the items in the city-slickers' households are made in China, it is ironic we cannot source products that are grown and abundant a few hundred k away.. SBS's audience in Australia is spread across many climates/time zones, so we will just have to patient if something doesnt apply to us right now. Go Luke, thanks for bringing new ideas from a beautiful culture
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22 Dec 2010 08:38 AEST
Appalled
Oh and where are you supposed to get the bamboo from?
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Disagree(4 people disagree)
22 Dec 2010 08:36 AEST
Appalled
What a totally inefficient way to cook. You make a mess alright, and that mess is wasted. Its even harder than stuffing cannelonis. He should've wrapped rice in banana leaves first, then put it into the bamboo, or line the bamboo with the banana leaves but only put say a third of the leaf in, and the rest forms a funnel outside, and put the rice in there and wrap the rice and push down the leaf as you go. Interesting for restaurants, but inefficient for home cooking.
Agree(0 people agree)
Disagree(11 people disagree)

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