Kralan is something of a claim to fame in Kratie, Siem Reap and Battambang provinces. It is normal to see vendors specked along the streets with packs deliberately weighed and bound into perfect packages. On the off chance that you are new to Kralan it is a dish of sticky rice and beans cooked inside bamboo. The formula itself is very straightforward, utilizing fixings like sticky rice, soy bean, coconut milk, sugar and salt and bamboo bundling that are found in plenitude.
To start with, the beans were toasted and steamed and the rice was washed cleanly.
Next it was the time to start mixing things together, we had 10 kg of rice and there was a considerable measure of open debate over how much sugar, salt, condensed milk and fresh coconut to include. The debate attracts a couple of more cooks and soon there are ladies tasting, blending, adding and re-tasting. When the last blend is agreed upon the men must work cutting the ideal bamboo simply outside the front of the house.
At that point take the bamboo tree to cut into pieces at it joints, so the tube has just a single way out to put the rice. At that point take the tube and clean it with water. The bamboo tree must be the bamboos that grow in village because it has long tubes, contains a great deal of water and has white flesh inside the tube.
Next, we need to place it into the tube and stuff it tight. In the event that it is not tight, the Kralan will become muddy. At that point cover the tube surface with coconut hast or banana leaves – stuff these tight at the best. Last step, we need to take every one of the tubes that are loaded with the sticky rice and ingredients to burn where the coals are spread in a long line. There is a shelf in the center that the bamboo tubes are set on at both side of the fire. All sides of the tubes must face the fire, so it is all around cooked. Each Kralan is roasted against the fire around 1 hour and turned frequently for cooking.
After it is all around cooked, take it to be cooled and afterward peel the external layer of the tubes, which were burned. Finally, the Kralan is done and ready to eat!
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