Khao Lam Bites

Khao Lam Bites reinterpret a classic Southeast Asian treat—traditionally cooked in bamboo—into small, shareable morsels you can bake or steam at home. The heart of the dessert is fragrant sticky rice enriched with creamy coconut milk and mellow sweetness from palm sugar, often perfumed by a knotted pandan leaf. In many regions, cooks tuck the mixture into sections of bamboo and heat it until the grains turn glossy and tender. Here, we use leaf cups or simple molds to capture the same spirit in bite-sized form, complete with a sprinkle of toasted sesame seeds and soft ribbons of shredded coconut.

Ingredients

• 1 1/2 cups sticky rice
• 1 1/4 cups coconut milk
• 1/2 cup palm sugar, finely chopped or grated
• 1/2 teaspoon salt
• 1/3 cup cooked black beans, drained
• 1 knotted pandan leaf (optional but traditional)
• 1/2 cup shredded coconut, lightly toasted, plus more for garnish
• 1 tablespoon toasted sesame seeds, plus more for garnish
• Sheets of banana leaf for cups or lining (or use mini muffin molds)
• A small piece of bamboo or a bamboo mat for aroma (optional)
• Plenty of cold water for rinsing and soaking

Preparation

1. Rinse the sticky rice in cool water until the runoff is mostly clear, then cover with fresh water and soak for at least 2 hours. This helps the grains cook evenly and achieve a soft, cohesive texture.
2. If your banana leaf is stiff, pass it briefly over stovetop heat until pliable, then wipe clean. Cut into small squares large enough to form cups that fit a mini muffin tin or your chosen molds. If not using banana leaf, lightly grease molds and, if desired, lay a thin strip of bamboo inside each mold for aroma, removing it before serving.
3. In a small saucepan, add the coconut milk, palm sugar, and salt along with the knotted pandan leaf. Warm gently over medium-low heat, stirring, until the palm sugar dissolves fully. Remove from heat and let the aromatics infuse for about 10 minutes, then discard the pandan leaf.
4. Drain the soaked sticky rice very well. Stir it into the warm coconut mixture, ensuring each grain is coated. Let it sit to absorb the liquid for 15 minutes; the mixture will thicken as the sticky rice hydrates.
5. Gently fold in the cooked black beans, half of the toasted shredded coconut, and half of the toasted sesame seeds. Reserve the rest for garnish.

Cooking Process

Option A: Oven-Baked Bites

1. Preheat your oven to 350°F. Line small molds with softened squares of banana leaf (optional). Spoon the mixture into each cup, pressing lightly to compact.
2. Bake until the tops are glossy and the centers feel set, about 25–30 minutes. If using a convection setting, start checking at 20 minutes.
3. Cool in the pan for 10 minutes, then lift each piece out. Rest another 5–10 minutes so the starches firm up for clean bites.

Option B: Steamed or Grill-Roasted Bites

1. For steaming, line a steamer tray with small cups made from banana leaf and fill with the mixture. Steam over gently boiling water until the grains are tender and cohesive, 30–40 minutes, replenishing water as needed.
2. For a grill-roasted twist, place leaf-wrapped portions on the cool side of a covered grill and cook until set, turning once, about 20–25 minutes. A small piece of warmed bamboo placed near the packets can perfume the chamber.

To Serve

While still slightly warm, sprinkle with the remaining shredded coconut and toasted sesame seeds. The gentle sweetness of the palm sugar and richness of the coconut milk balance the earthy pop of the black beans, and the aroma of pandan leaf recalls the classic version steamed in bamboo. Enjoy as a snack with tea or coffee, or pair with fresh fruit.

Tips and Variations

• Texture control: If you prefer a looser set, stir in a splash more warm coconut milk before portioning. For chewier bites, pack the mixture more firmly and extend baking by 5 minutes.
• Sweetness: Adjust palm sugar to taste; a darker grade adds caramel notes. A tiny pinch more salt can sharpen flavors.
• Leaf cups: Overlap two layers of softened banana leaf for sturdier cups, or simply line molds. Always remove any decorative bamboo piece before eating.
• Make-ahead: The base mixture can be held refrigerated for up to 24 hours; warm gently so the fats in the coconut milk loosen before portioning.

Storage

Cool completely, then store airtight in the refrigerator for up to 3 days. Reheat covered until just warm and re-garnish with fresh shredded coconut and a dusting of toasted sesame seeds.