Sticky rice in bamboo

Sticky rice in bamboois a commonSoutheast Asiandish consisting ofsticky riceroasted inside specially preparedbamboosections of different diameters and lengths. It is consumed both as asavoryfood and as asweetdessert.
The dish is known by various names throughout Southeast Asia, includingpaung din(ပေါင်းတင်း) orkauk hnyin kyi dauk(ကောက်ညှင်းကျည်တောက်) inBurmese,kralan(ក្រឡាន) inKhmer, andkhao lam(ข้าวหลาม,pronounced[kʰâwlǎːm];ເຂົ້າຫລາມ,pronounced[kʰȁwlǎːm]) inLaoandThaiandcơm laminVietnamese. In Lao and Thai,khaomeans rice andlammeans the cooking process, which involves roasting the contents in prepared bamboo sections, while in Vietnamesecơm lamtranslates as "bamboo cooked rice".
In Malaysia and Indonesia, it known aslemang, which is typically eaten duringEid-ul-Fitrcelebrations, where it can be eaten withrendang.  In the Philippines, this is known asbinungey.
InCambodia, sticky rice in bamboo is calledkralan(ក្រឡាន). It is made by roasting a mixture of glutinous rice,black-eyed peasorbeans, coconut milk, grated coconut and palm sugar inbambootubes over a firefor around 90 minutes.Kralanis often eaten atChineseandKhmer New Year.According to archeological evidence, rice has been cooked in bamboo already by the Mon-Khmer tribes and inKhmer Empirekralanwas used asmilitary rations, which has led historian Dr. Michel Tranet to conclude that the method of roasting sticky rice in bamboo tubes originated in Cambodia.Thma Krae village inKratie Provinceand Samrong Khnong village inBattambang Provincehave become well known for their sticky rice in bamboo.
During harvest season,Cambodian Buddhistsin theAngkorregion celebrate a particular nocturn rite during which local peasants lay down next to each other in what is called aplang kralan(ប្លុងក្រឡាន) as sticky rice bamboo being grilled to form a human bridge on which the Buddhist monks walk in order to obtain merits and hope of an abundant harvest.
Sticky rice is ingrained in the national culinary heritage and figures in religious traditions of the Lao people.Since ancient time Lao people used sticky rice to prepare Khao Lam for both feasting and offering to monks.Today, Lao Khao Lam may be made with white or purple (khao kum) sticky rice mixed with coconut cream, beans, small pieces of taro or sweet potato. It can be consumed as a sweet or a festival and celebration food that is frequently served with Lao grilled chickenping kai. Khao lam and Ping Kai are so popular they are sold on roadsides in Laos.
Paung din(ပေါင်းတင်း) orkaukhnyin kyidauk(ကောက်ညှင်းကျည်တောက်) is another ready-to-eat portable form cooked in a segment of bamboo.  When the bamboo is peeled off, a thin skin remains around the rice, and it also gives off a distinctive aroma.
Khao lamusessticky ricewithred beans, sugar, gratedcoconut, andcoconut milk. It can be prepared with white ordark purple(khao niao dam) varieties of glutinous rice. Sometimes described as a "cake", thickkhao lamcontainers may have a filling ofcoconut custardin the center that is made from coconut cream, egg, and sugar.Khao lamcan be consumed as savory food or dessert. It is a cultural food and is anOTOPproduct. Moreover, Thai people presentkhao lamtomonksto makemerit. Further, it is gradually becoming a Thai tradition.
In the past, Thailand had innumerable bamboo trees. Thai people thought about the utility of using bamboo for cooking purposes. The ingredients ofkhao lamare glutinous rice, black beans, coconut milk, sugar and salt.Moreover, taro or young coconut may be added.
In Vietnam, it is calledcơm lamand found in the Northwest Mountainous Area. It originated whenmountain people, such as theTai peoples, would prepare for long journeys by pressing wet rice (cơm) with added salt, into bamboo tubes, and cooking.Cơm lamis also served inCentral Highlandsfood stalls with chicken.