Recipe
Kralan (recipe)
Soaked sticky rice and soybeans packed into a village bamboo tube, sealed and roasted beside a line of coals.
This recipe from Ask a Cambodian makes sticky rice in bamboo, kralan (ក្រឡាន), a Cambodian snack of sticky rice, soybeans and coconut milk.[1][2] Kralan is found throughout Cambodia, especially in the provinces, though it is harder to find in Phnom Penh. The published recipe names the ingredients but gives no quantities.[1]
Ingredients
- Sticky rice
- Soybeans
- Coconut milk
- Sugar, a little
- Salt, a little
- Bamboo tube
- Coconut husk or banana leaves, for sealing
Method
- The sticky rice and soybeans are soaked for about two hours, then rinsed in clean water.
- Village-grown bamboo, which has long tubes, plenty of water and white flesh inside, is cut at the joints so each tube has one open end. The tubes are rinsed out.
- The rice and beans are mixed with a little salt and sugar and the coconut milk.
- The mixture is packed tightly into the tubes; loosely packed kralan turns muddy.
- The open ends are sealed firmly with coconut husk or banana leaves.
- The tubes stand on a rack beside coals spread in a long line, and they are turned so every side faces the fire.
- The kralan roasts over a gentle fire for about 35 to 50 minutes.
- Once cool, the burned outer layer of bamboo is peeled away, and the kralan is ready to eat.[1]