👨‍🍳 作り方

1. 1

   Drain the soaked glutinous rice and black beans thoroughly.

   💡 プロのコツ: Ensure all excess water is removed to prevent the kralan from becoming too mushy.
2. 2

   In a large bowl, combine the drained rice, beans, palm sugar, salt, and coconut milk. Mix well until all ingredients are evenly distributed.

   💡 プロのコツ: Taste the mixture and adjust sweetness if desired.
3. 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.

   💡 プロのコツ: Packing tightly ensures a dense cake; use a stick or spoon to press the mixture down.
4. 4

   Seal the open end of each bamboo tube securely with a piece of banana leaf, tucking it in tightly to prevent leakage.

5. 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.

   💡 プロのコツ: Maintain a medium heat. If using an oven, bake at 375°F (190°C) for about 1.5-2 hours, turning halfway.
6. 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.

   💡 プロのコツ: The bamboo can be hot; use tongs or gloves.