Kralan Recipe
A Smoky Cambodian Rice Cake
Kralan is a traditional Cambodian rice cake cooked in bamboo tubes over an open fire. It’s a popular street food, especially during festivals.
Yields: 4-6 servings Prep time: 30 minutes Cook time: 1-2 hours
Ingredients
Note: This recipe requires bamboo tubes, which can be difficult to source outside of Cambodia. You can try using a similar method with heavy-duty aluminum foil, but the flavour and texture may not be exactly the same.
Ingredients:
- 1 cup (250 grams) glutinous rice, soaked for 2 hours
- 1/2 cup (125 grams) black beans, soaked for 1 hour
- 1/4 cup (50 grams) palm sugar (or brown sugar)
- 1/2 teaspoon salt
- 1/4 cup (60 ml) coconut milk
- Bamboo tubes
- Banana leaves
Method
- Prepare the rice and beans: Drain the soaked rice and black beans.
- Mix the ingredients: In a large bowl, combine the rice, black beans, palm sugar, salt, and coconut milk. Mix well until the ingredients are evenly distributed.
- Prepare the bamboo tubes: Clean the bamboo tubes thoroughly.
- Fill the bamboo tubes: Pack the rice mixture tightly into the bamboo tubes. Seal the ends with banana leaves.
- Cook the Kralan: Place the filled bamboo tubes over an open fire or in a charcoal grill. Cook for 1-2 hours, or until the rice is cooked through and the bamboo is slightly charred.
- Serve: Once cooked, remove the Kralan from the bamboo tubes and serve immediately.
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