How to grilled bamboo sticky rice cake in my homeland - Polin lifestyle
- 9 months ago
Grilled bamboo sticky rice cake, also known as "Com Lam," is a popular dish in many Southeast Asian countries, including Vietnam, Laos, and Cambodia. It's a delicious and unique way of preparing sticky rice, giving it a smoky flavor and a beautiful aroma. Here's how you can prepare grilled bamboo sticky rice cake in your homeland, following the traditional Polin lifestyle:
Ingredients:
Sticky rice (glutinous rice)
Fresh bamboo tubes (make sure they are food-safe and untreated)
Banana leaves (for wrapping)
Coconut milk
Water
Salt
Optional: mung beans, black beans, or other fillings of your choice
Instructions:
Soak the sticky rice: Rinse the sticky rice in cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or preferably overnight. This step ensures that the rice cooks evenly and becomes tender when grilled.
Prepare the bamboo tubes: Cut the fresh bamboo tubes into sections, each about 20-30 cm in length. Make sure to select bamboo tubes that are thick enough to hold the rice without leaking. Remove any excess outer layers of the bamboo and clean them thoroughly.
Wrap the bamboo tubes: Take the banana leaves and cut them into pieces large enough to wrap around each bamboo tube. This will prevent the rice from sticking to the bamboo and give the dish a lovely fragrance. Wrap the bamboo tubes with the banana leaves, securing them with small bamboo sticks or cooking twine if necessary.
Prepare the fillings (optional): If you want to add fillings to the rice cakes, you can do so now. Common fillings include mung beans, black beans, or even a mixture of meat and mushrooms. Just make sure the fillings are cooked or soaked before adding them to the rice.
Cook the sticky rice: Drain the soaked sticky rice and combine it with coconut milk, a pinch of salt, and enough water to make it moist but not watery. Mix well until the rice is evenly coated with the coconut milk mixture. The coconut milk will add flavor and keep the rice from drying out during grilling.
Fill the bamboo tubes: Stuff each bamboo tube with the prepared sticky rice mixture, making sure not to pack it too tightly. Leave some space at the top to allow the rice to expand as it cooks.
Seal the bamboo tubes: Once the bamboo tubes are filled with the rice, fold the banana leaves over the top to seal them tightly. Use bamboo sticks or cooking twine to secure the wrapping, if needed.
Grill the bamboo sticky rice cakes: Prepare a charcoal grill or an open fire. Place the wrapped bamboo tubes on the grill, turning them occasionally to ensure even cooking. The cooking time will depend on the heat of your fire, but it usually takes about 45 minutes to an hour for the sticky rice to cook fully.
Check for doneness: To check if the rice cakes are done, insert a bamboo stick or a skewer into the center of one of the bamboo tubes. If the stick comes out clean and the rice is tender, the cakes are ready.
Ingredients:
Sticky rice (glutinous rice)
Fresh bamboo tubes (make sure they are food-safe and untreated)
Banana leaves (for wrapping)
Coconut milk
Water
Salt
Optional: mung beans, black beans, or other fillings of your choice
Instructions:
Soak the sticky rice: Rinse the sticky rice in cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or preferably overnight. This step ensures that the rice cooks evenly and becomes tender when grilled.
Prepare the bamboo tubes: Cut the fresh bamboo tubes into sections, each about 20-30 cm in length. Make sure to select bamboo tubes that are thick enough to hold the rice without leaking. Remove any excess outer layers of the bamboo and clean them thoroughly.
Wrap the bamboo tubes: Take the banana leaves and cut them into pieces large enough to wrap around each bamboo tube. This will prevent the rice from sticking to the bamboo and give the dish a lovely fragrance. Wrap the bamboo tubes with the banana leaves, securing them with small bamboo sticks or cooking twine if necessary.
Prepare the fillings (optional): If you want to add fillings to the rice cakes, you can do so now. Common fillings include mung beans, black beans, or even a mixture of meat and mushrooms. Just make sure the fillings are cooked or soaked before adding them to the rice.
Cook the sticky rice: Drain the soaked sticky rice and combine it with coconut milk, a pinch of salt, and enough water to make it moist but not watery. Mix well until the rice is evenly coated with the coconut milk mixture. The coconut milk will add flavor and keep the rice from drying out during grilling.
Fill the bamboo tubes: Stuff each bamboo tube with the prepared sticky rice mixture, making sure not to pack it too tightly. Leave some space at the top to allow the rice to expand as it cooks.
Seal the bamboo tubes: Once the bamboo tubes are filled with the rice, fold the banana leaves over the top to seal them tightly. Use bamboo sticks or cooking twine to secure the wrapping, if needed.
Grill the bamboo sticky rice cakes: Prepare a charcoal grill or an open fire. Place the wrapped bamboo tubes on the grill, turning them occasionally to ensure even cooking. The cooking time will depend on the heat of your fire, but it usually takes about 45 minutes to an hour for the sticky rice to cook fully.
Check for doneness: To check if the rice cakes are done, insert a bamboo stick or a skewer into the center of one of the bamboo tubes. If the stick comes out clean and the rice is tender, the cakes are ready.