Lao Grilled Sticky Rice Cakes on Skewers

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A beloved Lao morning-market snack, this dish features balls of seasoned sticky rice pressed flat onto bamboo skewers and grilled over charcoal until the outside turns crackly and golden while the inside stays chewy. Often topped with a cracked egg and paired with a sweet-sour-tangy dipping sauce, it is a quintessential bite from the streets of Vientiane and Luang Prabang.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 9 gFat
• 2 gSaturated Fat
• 63 gCarbs
• 2 gFiber
• 6 gSugar
• 13 gProtein
• 780 mgSodium
• 180 mgPotassium
• 55 mgCalcium
• 1.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice cakes

• 3 cups cooked day-old Lao sticky rice (glutinous rice)
• 1/2 tsp fine sea salt
• 1 tbsp neutral oil, plus more for brushing
• 4 long bamboo skewers, soaked in water 30 minutes
• 4 large eggs (optional)
• 1/4 cup finely chopped scallions

For the jeow som dipping sauce

• 3 tbsp fish sauce
• 2 tbsp palm sugar, grated
• 2 tbsp fresh lime juice
• 3 tbsp warm water
• 2 garlic cloves, finely minced
• 1 small red bird's eye chili, thinly sliced
• 1 tbsp padaek (Lao fermented fish sauce), optional

For serving

• Fresh cucumber spears
• Fresh cilantro sprigs
• Lime wedges

Directions

1. If using day-old rice that has hardened, sprinkle with 2 tablespoons of warm water, cover, and steam for 5 minutes until pliable but still sticky; fluff with a fork and season with the salt, oil, and scallions.
2. Divide the seasoned rice into 4 equal portions (about 3/4 cup each). With lightly wet hands, press each portion firmly around the upper half of a soaked bamboo skewer, forming a tight oval patty about 4 inches long and 1/2 inch thick.
3. Prepare a medium charcoal grill or grill pan over medium heat (about 350 F) and brush the grate lightly with oil. Hold each skewer over the heat and grill the rice patties for 6-8 minutes total, turning every 90 seconds, until deeply golden and crisp on both sides.
4. If adding eggs, make a shallow well in the top of each rice cake after the first 3 minutes of grilling, crack one egg into the well, and continue grilling until the egg white sets and the edges lace into the rice, another 4-5 minutes.
5. While the rice grills, whisk the fish sauce, palm sugar, lime juice, warm water, garlic, chili, and padaek (if using) together in a small bowl until the sugar dissolves; taste and adjust with more lime for brightness or sugar for roundness.
6. Transfer the grilled rice cakes to a warm platter and let rest 1 minute so the crust firms up. Serve immediately with the jeow som dipping sauce in small bowls for dunking.
7. Offer cucumber spears, cilantro, and lime wedges alongside for refreshing crunch between bites.
8. Repeat with remaining rice cakes, keeping finished skewers warm in a low oven (200 F) on a tray if serving in batches.

Cook’s Notes

• Day-old sticky rice works best because it is drier and holds its shape on the skewer; freshly cooked rice tends to slide off during grilling.
• Traditional vendors use a sticky-rice steamer basket (houa toh); at home, a rice cooker with slightly less water (1:0.75 rice-to-water ratio) yields a firmer, grillable texture.
• Press the rice onto the skewer firmly with wet palms so there are no gaps; air pockets cause the cake to crack apart over the coals.
• For a meatier version, tuck 1 tablespoon of seasoned minced pork (mixed with a pinch of salt and soy sauce) into the center of each cake before grilling.
• Grill over real charcoal if possible for the signature smoky crust; a cast-iron grill pan is the next-best option, brushed lightly with oil to prevent sticking.

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