Best Sticky Rice

Cơm lam is a traditional Vietnamese dish consisting of glutinous rice cooked inside a section of bamboo. It originated among the ethnic minority communities in the mountainous and highland regions of northern Vietnam, who developed the method as a practical way to prepare and transport food during l...

Khao Niao Mamuang is a traditional Thai dessert featuring cooked glutinous rice infused with rich, sweet coconut milk. It’s served alongside slices of ripe mango, creating a harmonious blend of textures and flavors. This dish is particularly popular in Thailand and enjoyed by those seeking a subtly...

Eight Treasure Rice is a classic Chinese dessert featuring sticky rice cooked with layers of flavor. Lard, sugar, and an assortment of ingredients—often including dried fruit, nuts, and seeds—are steamed together. This dish holds significance during Lunar New Year celebrations and is enjoyed by thos...

Lo Mai Gai is a traditional Cantonese rice dish notable for its rich flavor and textural complexity. The sticky rice is cooked with savory chicken, shiitake mushrooms, and Chinese sausage, all enveloped in fragrant lotus leaves before steaming. This dish is commonly served as dim sum and enjoyed by...

Yakbap, also romanized as Yaksik, is a traditional Korean sweet rice dish made primarily from steamed glutinous rice. The sticky rice is seasoned and sweetened with a mixture of honey or brown sugar, soy sauce, and sesame oil, then combined with ingredients like chestnuts, jujubes (Korean dates), an...

Eight treasure rice pudding, commonly known as babao fan, is a traditional Chinese dessert made from sweetened glutinous rice arranged with fruits, nuts, seeds, and other decorative ingredients. Recipes commonly include red dates, lotus seeds, raisins, candied fruit, or red bean paste, although the...

Zongzi are traditional Chinese sticky rice dumplings made by wrapping glutinous rice and various fillings in large, flat leaves. The packets are secured with twine and steamed or boiled for several hours. While bamboo and reed leaves are the most common wrappings, the fillings vary significantly by...

Xôi Xéo is a traditional Vietnamese savory dish primarily consisting of steamed glutinous rice topped with a savory mixture of crushed mung beans and crispy fried shallots. The dish is frequently enriched with chicken fat or the rendered oil from Chinese sausage, providing a distinct richness. It is...

Khao niao sangkhaya is a traditional Thai dessert consisting of sweetened sticky rice paired with a rich coconut milk and egg custard known as sangkhaya. The custard reflects historical Portuguese culinary influences, adapted by Thai cooks in the Ayutthaya period using local ingredients like coconut...

Xôi Mặn is a Vietnamese savory sticky rice dish commonly consumed for breakfast or as a snack. Glutinous rice is steamed and topped with a variety of ingredients, which typically include pork floss (ruốc), Chinese sausage (lạp xưởng), fried shallots, and sometimes dried shrimp or fried egg. The dish...

Khao Lam is a Thai and broader Southeast Asian dessert made from glutinous rice cooked with coconut milk, sugar, and salt inside a sealed section of bamboo. The bamboo is slow-roasted over charcoal or an open fire until the rice absorbs the liquid and caramelizes. The dish is sold at markets and roa...

Laotian cuisine is the culinary tradition of Laos, characterized by its strong emphasis on fresh herbs, fermented ingredients, and bold flavors. Sticky rice, known locally as khao niao, serves as the primary staple and is traditionally eaten by hand. Signature dishes include laap, a minced meat sala...

Xôi Gấc is a traditional Vietnamese sticky rice dish distinguished by its vibrant red-orange color, derived from gac fruit (Momordica cochinchinensis). The rice is steamed with the pulp and seeds of the gac fruit, which imparts both color and nutritional benefits as the fruit is rich in beta-caroten...

Num Ansom Chrouk is a traditional Cambodian savory rice cake made primarily from glutinous rice, mung beans, and pork. The ingredients are seasoned and tightly wrapped in banana leaves before being boiled or steamed for several hours. This cylindrical cake is a staple during major Cambodian festival...

Biko is a traditional Filipino sweet sticky rice cake belonging to the broader category of local rice cakes known as kakanin. It is cooked by slowly simmering glutinous rice in a mixture of rich coconut milk and dark brown sugar until it achieves a thick, dense, and chewy consistency. The dish is tr...

Xôi lá cẩm is a Vietnamese preparation of glutinous rice colored purple with an infusion made from lá cẩm leaves. The soaked or cooked rice absorbs the plant's natural pigment before being steamed, producing a distinctive violet color without relying on synthetic dye. It is generally served as a swe...

Khao Jee is a traditional Lao food item consisting of sticky rice that is shaped around a bamboo stick, often coated with beaten egg, and then grilled. It is a popular street food and snack in Laos, commonly sold at markets and roadside stalls, particularly in the morning. The name "khao jee" transl...

Suman is a traditional Filipino rice cake made from glutinous rice cooked in coconut milk and salt, then wrapped in banana or palm leaves and steamed. The leaf wrapper imparts a distinct aroma to the rice, which is formed into cylinders or triangles. It is typically consumed as a snack or breakfast...

Sekihan is a traditional Japanese dish consisting of glutinous rice (mochigome) steamed with adzuki beans, which imparts a distinctive reddish-pink color to the rice. The dish is strongly associated with celebratory occasions in Japanese culture, including birthdays, weddings, and seasonal festivals...

Kalamay is a Filipino sticky sweet made from glutinous rice, coconut milk, and sugar, usually cooked slowly until the mixture becomes thick and chewy. It is associated with several regional preparations, including the version from Bohol that is traditionally packed in a halved coconut shell. The des...

Khao tom mud, also written khao tom mat, is a Thai dessert made from glutinous rice cooked with coconut milk and wrapped around fillings such as banana and black beans. The portions are enclosed in banana leaves and steamed until the rice becomes tender and cohesive. The dish is a form of Thai khao...

Xôi is Vietnamese glutinous sticky rice prepared in both savory and sweet variations, steamed with ingredients such as mung beans, black beans, or coconut, and eaten as a common breakfast or street snack across Vietnam.

Khao Niao is Thai glutinous sticky rice, steamed in bamboo baskets until tender and chewy, serving as the dietary staple of northern and northeastern Thailand and a foundation for both savory and sweet Thai dishes.