Khao lam (Lao sticky rice baked with coconut and black-eyed peas)
Sticky rice, coconut and soft black-eyed peas baked in a parcel, sliced into fragrant sweet slabs. Lao in origin and traditionally cooked in bamboo.
- Time1 hr 30 + soaking
- LevelMedium
- Costabout £0.36 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Drain the soaked rice well. Steam it in a steamer lined with muslin or baking paper over simmering water for 20 minutes, until nearly tender.
20 min - 2
Warm the coconut milk, sugar and salt in a pan until the sugar dissolves. Do not boil. Stir in the black-eyed peas and desiccated coconut.
- 3
Tip the hot rice into a bowl and pour over the sweet coconut mixture. Stir well, cover and leave to soak in for 15 minutes.
15 min - 4
Heat the oven to 180°C (160°C fan). Grease a 900 g loaf tin and line it with baking paper, then with foil large enough to fold over the top. Pack in the rice mixture and press down firmly.
- 5
Fold the foil tightly over the top to seal. Bake for 40 minutes, until the rice is tender, sticky and fragrant.
40 min - 6
Cool in the tin for 20 minutes. Lift out and slice into thick pieces. Serve warm or at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.