Introduction

Kralan, or bamboo sticky rice, is a beloved Cambodian snack prepared by stuffing sticky rice, black beans, grated coconut, and coconut milk into bamboo tubes and cooking them over an open flame. It’s a portable and flavorful treat, often enjoyed during festivals and special occasions.

Pro Tip: The bamboo adds a subtle earthy flavor to the rice, making this dish uniquely delicious.

Ingredients

• Glutinous rice (2 cups, soaked overnight)
• Black beans (1 cup, soaked overnight)
• Grated coconut (1 cup)
• Coconut milk (1.5 cups)
• Sugar (1/4 cup, or to taste)
• Salt (1 tsp)
• Bamboo tubes (4-6, cleaned and hollowed out)

Pro Tip: Choose young, fresh bamboo tubes for the best cooking results.

Step 1: Prepare the Rice Mixture

Drain the soaked glutinous rice and black beans. In a large mixing bowl, combine the rice, beans, grated coconut, coconut milk, sugar, and salt. Mix well to evenly coat the ingredients.

Pro Tip: Let the mixture sit for 15-20 minutes to allow the flavors to meld.

Step 2: Fill the Bamboo Tubes

Carefully spoon the rice mixture into the bamboo tubes, leaving about 2 inches of space at the top for expansion during cooking. Seal the open end with a piece of banana leaf or foil.

Pro Tip: Use a chopstick to gently press the mixture into the bamboo tube to avoid air pockets.

Step 3: Cook the Kralan

Place the filled bamboo tubes over an open flame or charcoal grill. Rotate them occasionally to ensure even cooking. Cook for 1.5 to 2 hours, or until the rice is tender and aromatic.

Pro Tip: Keep a close eye on the fire to prevent the bamboo from burning.

Step 4: Serve and Enjoy

Once cooked, let the bamboo tubes cool slightly before splitting them open to reveal the cooked rice. Serve as a snack or dessert, either warm or at room temperature.

Pro Tip: Pair Kralan with a cup of hot tea or coffee for a delightful treat.