dessert
Khao Lam
ข้าวหลาม
Mild
Khao Lam is a Thai dessert of glutinous rice mixed with coconut milk, black beans, and palm sugar cooked inside a green bamboo tube over charcoal — absorbing a subtle smoky, woody fragrance.
Cultural Origin
Khao Lam is a traditional Thai sticky-rice dessert cooked inside a hollow bamboo tube over charcoal, with a long history across Thailand, Laos, and northern Vietnam. The bamboo is roasted until the rice and coconut milk inside steam into a fragrant, slightly smoky cake, and it remains a roadside specialty in regions like Nong Mon in Chonburi.
Regional Variants
| Region | How it differs |
|---|---|
| Central | Central versions often use small red beans or black-eyed peas mixed into the coconut sticky rice. |
| Northern | Northern and Lao versions tend to be plainer, leaning on coconut cream and a thicker burnt-bamboo skin. |
Allergens & Sensitivities
coconut
Key Ingredients
- glutinous rice
- coconut milk
- black beans
- palm sugar
- bamboo tube
Where to Try It
Kanchanaburi, Ayutthaya, and northern Thailand markets; sold from roadside vendors in bamboo-growing regions.
Tips
- To eat, split the bamboo tube with a knife and peel away the green outer layers to reveal the fragrant sticky rice cylinder inside.