OVERVIEW
made from glutinous rice, black beans, coconut milk, and sugar.
Kralan is a traditional Khmer delicacy made from glutinous rice, coconut milk, black beans, and shredded coconut. The mixture is packed into bamboo tubes, sealed with coconut husks or banana leaves, and slowly roasted over a fire.
Cooking Time: 7 mins
Serves: 5
Main Ingredients: Fish
Cooking Style: Steam
Difficulty: Beginner
RECIPE
Kralan or Bamboo Sticky Rice
Key Ingredients: : Glutinous rice, Coconut milk, Black beans, Shredded coconut, Palm sugar or white sugar, A pinch of salt, Clean bamboo tubes, Banana leaves or coconut husks for sealing the bamboo tubes
1.
First, soak the glutinous rice in water for 2–3 hours, then rinse thoroughly and drain well. Extract the coconut milk from the grated coconut.
6.
Seal each bamboo tube with the prepared coconut husk and banana leaf stopper.
2.
Wash the black beans and drain them. Prepare the bamboo tubes by cutting them into suitable lengths and cleaning them thoroughly.
7.
Arrange the bamboo tubes upright over a fire and roast until fully cooked.
3.
Wrap coconut husks with banana leaves and set them aside to use as stoppers for sealing the bamboo tubes.
8.
After approximately 25 minutes, turn the tubes upside down to ensure even cooking.
4.
In a large bowl, combine the drained glutinous rice, coconut milk, salt, sugar, and black beans.
9.
Once the Kralan is fully cooked, carefully remove the outer layer of bamboo while keeping a thin inner layer intact, making it easier to peel and enjoy.
5.
Mix thoroughly, then fill the bamboo tubes with the mixture. Keep the tubes upright to prevent the liquid from spilling out.
