Cơm Lam Chay (Vegetarian Cơm Lam)
70% chuẩn vị · Vietnamese
A vegetarian adaptation of Cơm Lam, omitting any potential animal products and often incorporating additional flavorful elements like mushrooms or herbs into the rice mixture. Cooked in bamboo for a similar aromatic experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Glutinous rice500g
- Coconut milk400ml
- Salt1 tsp
- Wateras needed
- Fresh bamboo tubes4 large
- Finely chopped herbs (e.g., pandan leaves, mint)2 tbsp
- Optional: finely chopped mushrooms50g
Các bước
- 1
Wash and soak glutinous rice for at least 4 hours or overnight. Drain well.
- 2
Mix the drained rice with coconut milk, salt, chopped herbs, and optional mushrooms. Stir thoroughly.
- 3
Prepare the bamboo tubes, ensuring one end is sealed.
- 4
Fill the bamboo tubes with the seasoned rice mixture, about two-thirds full.
- 5
Seal the open end of the bamboo tubes securely.
- 6
Cook the bamboo tubes over an open fire or grill, rotating them for even cooking, for approximately 1 to 1.5 hours, until the rice is tender and cooked through.
- 7
Let the bamboo tubes cool slightly before carefully opening to serve the vegetarian Cơm Lam.
