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Kralan
Cambodian Sticky Rice Cake in Bamboo
Kralan is a unique and traditional Cambodian sweet snack made from glutinous rice, coconut milk, sugar, and beans, slow-roasted inside bamboo tubes. This method imparts a subtle smoky flavor and a distinct aroma of bamboo, resulting in a dense, chewy, and delightfully sweet cake. It's a popular street food and a festive treat, often enjoyed during holidays like Khmer New Year.
🧂 Ingrédients
- 1 cup Glutinous rice(soaked for at least 2 hours, or overnight)
- 0.5 cup Black beans or black-eyed peas(soaked for at least 1 hour)
- 0.25 cup Palm sugar(or brown sugar, finely chopped or ground)
- 0.5 tsp Salt
- 0.25 cup Coconut milk(full fat)
- 4 pieces Young bamboo tubes(approx. 6-8 inches long, cleaned and soaked)
- 4 pieces Banana leaves(for sealing the bamboo tubes)
👨🍳 Instructions
- 1
Drain the soaked glutinous rice and black beans thoroughly.
💡 Conseils de pro: Ensure all excess water is removed to prevent the kralan from becoming too mushy. - 2
In a large bowl, combine the drained rice, beans, palm sugar, salt, and coconut milk. Mix well until all ingredients are evenly distributed.
💡 Conseils de pro: Taste the mixture and adjust sweetness if desired. - 3
Pack the rice mixture tightly into the prepared bamboo tubes, leaving about an inch of space at the top. Do not overfill, as the rice will expand during cooking.
💡 Conseils de pro: Packing tightly ensures a dense cake; use a stick or spoon to press the mixture down. - 4
Seal the open end of each bamboo tube securely with a piece of banana leaf, tucking it in tightly to prevent leakage.
- 5
Roast the filled bamboo tubes over a charcoal grill or open fire, turning them regularly for even cooking. Cook for approximately 90 minutes, or until the rice is fully cooked and the bamboo shows signs of charring.
💡 Conseils de pro: Maintain a medium heat. If using an oven, bake at 375°F (190°C) for about 1.5-2 hours, turning halfway. - 6
Carefully remove the bamboo tubes from the heat and let them cool slightly. To serve, peel away the outer bamboo layer to reveal the sticky rice cake inside.
💡 Conseils de pro: The bamboo can be hot; use tongs or gloves.
💡 Conseils de pro
- ✓If bamboo tubes are unavailable, heavy-duty aluminum foil can be used as a substitute, though the flavor and texture will differ.
- ✓The quality of the coconut milk and palm sugar significantly impacts the final taste.
- ✓Kralan can be enjoyed warm or at room temperature.
- ✓Some variations include adding sesame seeds or other types of beans.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a layer of shredded young coconut meat for extra richness.
- Use red beans instead of black beans for a different color and slightly sweeter taste.
- Some recipes incorporate a small amount of sesame seeds for added texture and flavor.