Indonesian Bamboo-Roasted Coconut Sticky Rice

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A traditional Minangkabau specialty from West Sumatra, glutinous rice is slow-roasted inside bamboo tubes with rich coconut milk and pandan. The bamboo imparts a subtle smoky aroma while the rice steams in its own creamy, lightly salted broth. Served in rounds, it pairs beautifully with grilled fish or a fiery sambal.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 13 gFat
• 10 gSaturated Fat
• 72 gCarbs
• 2.5 gFiber
• 1 gSugar
• 7 gProtein
• 590 mgSodium
• 210 mgPotassium
• 35 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the rice

• 2 cups glutinous (sticky) rice
• 1 1/2 cups thick coconut milk
• 1 teaspoon fine sea salt
• 2 pandan leaves, knotted
• 1/2 cup water

For the bamboo tubes

• 4 fresh bamboo tubes (about 25 cm long, 5-6 cm diameter)
• 6-8 large banana leaves, wilted over a flame
• Natural kitchen twine or thin banana leaf strips

Directions

1. Rinse the glutinous rice under cold water until clear, then soak in plenty of cool water for at least 4 hours or overnight; drain well before using.
2. Prepare the bamboo tubes by washing them thoroughly and shaking out loose debris. Line the inside of each tube with a banana leaf, leaving overhang on both ends to fold and seal.
3. In a bowl, combine the drained rice, coconut milk, water, salt, and knotted pandan leaves. Stir gently and let rest for 10 minutes so the rice begins to absorb the liquid.
4. Fill each lined bamboo tube about two-thirds full with the rice mixture (it will expand as it cooks). Fold the overhanging banana leaves over the top and tie securely with twine or leaf strips.
5. Prepare a charcoal or hardwood fire and let it burn down to a steady medium heat with glowing embers. Place the bamboo tubes at a slight angle across the grill, leaning them against a support so the openings stay upright.
6. Roast the tubes slowly, rotating and turning them every 10-15 minutes so they heat evenly on all sides. Cook for about 1 1/2 hours, or until the rice sounds hollow when you tap the bamboo and feels firm when gently pressed.
7. Remove the tubes from the heat and let them rest for 10 minutes so the rice sets. With a heavy cleaver, split each bamboo tube lengthwise and peel back the banana leaf lining.
8. Slice the compressed rice into thick rounds and serve warm, traditionally accompanied by grilled fish, shredded chicken, or sambal lado hijau.

Cook’s Notes

• Soak the glutinous rice overnight for the creamiest, most evenly cooked texture.
• Choose young green bamboo if possible; it splits cleanly and infuses a sweeter aroma than older, dried stalks.
• If bamboo tubes are unavailable, you can steam the rice in banana-leaf parcels over boiling water for about 45 minutes as a substitute.
• Keep the heat gentle – too hot a fire will scorch the outside while leaving the center underdone.
• Leftover lamang can be pan-fried in a little coconut oil until the edges turn crisp and golden.

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