Sweet sticky rice cooked inside bamboo with coconut and salt — a beloved Isaan dessert.
Khao lam is sticky rice cooked inside a split bamboo tube with coconut milk and salt. As it roasts over charcoal or a fire, the bamboo imparts a subtle aroma and the rice becomes infused with coconut. It's a popular breakfast or snack in Isaan, traditionally eaten with a spoon right from the bamboo.
Serves 4
Mix cooked sticky rice, coconut milk, salt, and sugar (if using) in a bowl.
Loosely fill each bamboo tube with the rice mixture, leaving 1/2 inch at the top.
Hold the filled bamboo tubes over a charcoal fire or gas flame, turning constantly for 30–45 minutes until the bamboo is charred and the rice inside is warm and infused.
Cool slightly. Push the rice out of the bamboo with a wooden spoon and serve warm.
Fresh bamboo is best, but you can wrap mixture in foil.
Constant turning prevents burning.
The char on the bamboo adds flavor — don't avoid it.
Use black sticky rice for a darker version
Add corn kernels to the rice
Serve with coconut sauce
Best eaten warm the day it's made. Can refrigerate 1 day.
Khao lam is a traditional Isaan dish dating back generations. It's often sold by street vendors, especially at night markets, and is a cherished part of Thai culinary heritage.
No, you need large bamboo tubes (at least 3 inches wide and 6 inches long). Find them at Asian markets.
Wrap the mixture in foil and bake at 180°C for 30–40 minutes. It won't be the same but will taste good.
Per serving · 4 servings total
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