Thai Bamboo Sticky Rice

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This traditional Thai treat features glutinous rice slow-roasted inside bamboo tubes with coconut cream and palm sugar, producing a fragrant, naturally sweet snack with a subtle smoky aroma. The bamboo acts as both mold and steamer, infusing the rice with woody perfume while keeping it pillowy inside and lightly caramelized outside.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 16 gFat
• 13 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 22 gSugar
• 6 gProtein
• 150 mgSodium
• 250 mgPotassium
• 30 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the sticky rice filling

• 2 cups glutinous (sticky) rice
• 1 1/2 cups water, for soaking
• 1 cup thick coconut cream
• 3/4 cup palm sugar, finely chopped (or dark brown sugar)
• 1/2 tsp fine sea salt
• 1/3 cup dried black beans, soaked overnight (optional, traditional)

For assembly

• 4 bamboo tubes, each 6 inches long and 2 inches in diameter
• 4 large banana leaves, passed briefly over an open flame to wilt
• Kitchen twine or thin bamboo strips for tying
• 2 sheets aluminum foil (only if tubes lack a bottom node)

Directions

1. Rinse the glutinous rice under cold running water until the water runs clear, then soak it in fresh water for at least 4 hours or ideally overnight; drain thoroughly before using.
2. In a heavy saucepan over low heat, combine the drained rice, coconut cream, palm sugar, salt, and soaked black beans (if using). Stir gently for 8 to 10 minutes until the sugar dissolves and the rice plumps slightly but is not yet fully cooked.
3. Prepare the bamboo by trimming the open end flat. If the closed end has a natural node, leave it intact; otherwise seal that end with a double layer of aluminum foil wrapped tightly around the outside.
4. Line the inside of each tube with a wilted banana leaf, pressing it firmly against the wall to form a continuous liner with about an inch of overhang at the top.
5. Spoon the warm sweetened rice mixture into each tube, packing it down firmly with a spoon and filling only about three-quarters full to leave room for expansion.
6. Fold the overhanging banana leaf across the top of the rice to seal, then tie the tube securely just below the lip with twine or a thin bamboo strip.
7. Roast the tubes over medium charcoal embers or on a gas grill set to medium, turning every 5 to 7 minutes, for 40 to 45 minutes total until the bamboo chars lightly on the outside and the rice sounds hollow when tapped.
8. Remove from the heat and let the tubes rest upright for 10 minutes so the rice sets and releases moisture.
9. Slice lengthwise through the bamboo with a sturdy knife, peel away the charred shell, and unwrap the banana leaf. Serve the rice in thick rounds, warm or at room temperature.

Cook’s Notes

• Always soak glutinous rice overnight for the fluffiest texture; under-soaked rice turns chalky in the center.
• Source fresh green bamboo tubes from an Asian grocery if possible; dried tubes need a 30-minute soak in water to prevent scorching.
• Do not overfill the tubes because the rice expands significantly as it steams inside the bamboo.
• Test for doneness by tapping a tube near the top; a dull hollow sound means the rice is ready, while a muffled thud means it needs more time.
• Leftover rice keeps at room temperature for 2 days wrapped in banana leaf; revive it by re-roasting on the bamboo or steaming briefly.

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