Foreigner FriendlyYes
VegetarianYes
Spice Level
Price Range30-50 THB
About This Dish
Sticky rice mixed with coconut cream, sugar, and sometimes black beans, packed into bamboo tubes and slow-roasted over an open fire until the rice absorbs the coconut richness and the bamboo imparts a subtle woodsy aroma. Split open the charred bamboo to reveal a dense, sweet cylinder of coconut rice that is one of Thailand's most charming street desserts.
Flavor Profile
The balance of tastes in this dish
Sweet4/5
Sour0/5
Salty2/5
Spicy0/5
Umami2/5
History & Origin
An ancient Thai cooking method where bamboo serves as both container and flavoring agent, with the slow roasting over fire imparting a unique woodsy aroma.
Best Time to Eat
Perfect Pairings
Thai teaFresh fruit
Insider Tips
- 1Split the bamboo tube open to eat -- do not try to push the rice out
- 2The black bean version is the most traditional
How to Order
Point and say this to order like a local
Pronunciation:cow lam
ข้าวหลาม
Say this: Khao Lam (Bamboo Sticky Rice)
Cuisine Region: Isan (Northeastern)
Price Range: 30-50 THB
Best Time to Eat: Snack or dessert
Where to Try It
The best city to experience this dish
Chanthaburi
The best city to experience this dish
More from Isan (Northeastern)
Other dishes from the same region
Similar Dishes
You might also enjoy these
Ready to Eat?
Explore more of Thailand's incredible cuisine