🏠 Home > 🗺️ Recipes > 🍱 Snacks > 🇱🇦 Laos Snacks > 🍱 Khao Nom Kok (Lao Coconut Rice Cakes) , Khao Tom (Banana Sticky Rice Parcels) , Khao Nom Khai Nok (Lao Fried Sweet Potato Balls)
🍱 Original Laos Snack Recipes You Must Taste Once in Your Life
Introduction
When people think of Laos, they often imagine lush green mountains, winding rivers, and the mighty Mekong flowing through quiet towns. But for food lovers, Laos is also a treasure chest filled with bold flavors, rustic comfort foods, and street snacks that are as soulful as they are tasty. While Thai and Vietnamese cuisines often get the spotlight, Lao food is finally starting to receive the recognition it deserves. And trust me—once you dive into their snacks, you’ll wonder why you didn’t try them sooner.
Snacks in Laos aren’t just something you grab on the go. They’re part of daily life. Families prepare them for gatherings, kids munch on them after school, and street vendors sell them hot and fresh from carts on busy sidewalks. What makes them special is how simple ingredients like sticky rice, coconut, banana, and sesame seeds can be transformed into something extraordinary.
In this article, I’ll introduce you to three beloved Lao snacks that people have enjoyed for generations:
1.Khao Nom Kok (Lao Coconut Rice Cakes) – crispy outside, soft inside, with creamy coconut filling.
2.Khao Tom (Banana Sticky Rice Parcels) – sticky rice, banana, and coconut wrapped in banana leaves.
3.Khao Nom Khai Nok (Lao Fried Sweet Potato Balls) – golden, chewy, and addictive little bites.
Each recipe comes with background, ingredients, step-by-step instructions, common mistakes to avoid, FAQs, and a quick summary. Let’s dig in!
🔹 Recipe 1: Khao Nom Kok (Lao Coconut Rice Cakes)
About this Recipe
If you’ve ever walked past a Lao or Thai street food stall, you’ve probably smelled the sweet, toasty aroma of khao nom kok. These little round cakes are made in a special cast-iron pan with round molds (similar to Japanese takoyaki pans). The result is magical: crispy golden edges with a soft, custard-like center made of rice flour and coconut milk. They’re usually eaten in pairs—two halves stuck together like little dumplings.
Ingredients & Measurements
- 1 cup rice flour
- ½ cup glutinous rice flour
- 1 ½ cups coconut milk
- ½ cup sugar
- ½ tsp salt
- ½ cup chopped green onions or sweet corn (optional, for topping)
- A little vegetable oil for greasing
Step-by-Step Instructions
1.In a bowl, whisk together rice flour, glutinous rice flour, coconut milk, sugar, and salt until smooth.
2.Heat the rice cake pan over medium heat and lightly grease with oil.
3.Pour the batter into each mold until ¾ full.
4.Sprinkle toppings (corn or green onions) if desired.
5.Cook until the bottom is golden and the top begins to set.
6.Carefully scoop out one half, place it on another half, and press gently to form a ball.
7.Serve warm.
Tips & Mistakes to Avoid
- Keep the heat medium; too high will burn the bottom while leaving the center raw.
- Don’t overfill the molds—the cakes puff up as they cook.
- Always eat fresh; they lose crispiness after a few hours.
FAQ
Q: Can I make these without a special pan?
You can try a mini muffin tin in the oven, but the texture won’t be quite the same.
Q: Can I freeze leftovers?
Not recommended—they taste best hot and fresh.
Summary
Khao Nom Kok is one of those snacks that make you stop in your tracks. Crispy, creamy, and fragrant with coconut—it’s pure comfort in a bite-sized ball.
🔹 Recipe 2: Khao Tom (Banana Sticky Rice Parcels)
About this Recipe
This snack is as traditional as it gets. Khao tom is made by wrapping sticky rice, banana, and sometimes mung beans in banana leaves, then steaming until tender. The result is a sweet, chewy parcel with a deliciously gooey banana center. You’ll often see these sold at markets or made for Buddhist festivals in Laos.
Ingredients & Measurements
- 2 cups glutinous rice (soaked overnight)
- 1 cup coconut milk
- ½ cup sugar
- ½ tsp salt
- 4 ripe bananas (cut in half lengthwise)
- Banana leaves for wrapping
- Optional: ½ cup cooked mung beans
Step-by-Step Instructions
1.Drain the soaked sticky rice. Mix with coconut milk, sugar, and salt.
2.Lay out a banana leaf. Place a spoonful of sticky rice, a piece of banana, and a little more rice on top. Add mung beans if using.
3.Fold into a neat parcel and tie with kitchen string.
4.Steam for 45–60 minutes until rice is fully cooked.
5.Let cool slightly before unwrapping.
Tips & Mistakes to Avoid
- Always soak the sticky rice overnight; otherwise, it won’t cook evenly.
- Don’t overstuff—keep parcels small for better texture.
- Use ripe bananas for natural sweetness.
FAQ
Q: Can I use foil instead of banana leaves?
Yes, but banana leaves add aroma and authenticity.
Q: How long can I store them?
Up to 2 days at room temperature, or refrigerate and re-steam.
Summary
Khao Tom is sweet, chewy, and wrapped like a little gift. It’s a snack that feels festive but is simple enough to make at home.
🔹 Recipe 3: Khao Nom Khai Nok (Lao Fried Sweet Potato Balls)
About this Recipe
These golden snacks are as fun to eat as they are to make. Khao nom khai nok literally means “bird’s egg snack” because of their small, round shape. Made from mashed sweet potatoes, flour, sugar, and sesame seeds, these deep-fried balls puff up with a crispy shell and a chewy inside. They’re often sold on the streets in paper bags—perfect for munching on while walking around.
Ingredients & Measurements
- 2 cups mashed sweet potato (orange or purple works)
- 1 cup tapioca flour
- ½ cup sugar
- ½ tsp baking powder
- 2 tbsp sesame seeds
- Oil for frying
Step-by-Step Instructions
1.Mix mashed sweet potato, tapioca flour, sugar, baking powder, and sesame seeds into a dough.
2.Roll into small balls (about the size of marbles).
3.Heat oil to medium-high and fry until golden brown, stirring often for even cooking.
4.Drain on paper towels and enjoy hot.
Tips & Mistakes to Avoid
- Don’t overcrowd the oil—fry in small batches.
- Keep the oil at medium heat; too hot and they’ll burn outside but stay raw inside.
- Roll dough into even sizes for uniform frying.
FAQ
Q: Can I use regular flour instead of tapioca?
You can, but tapioca gives the chewy texture that makes these special.
Q: Can I bake them instead of frying?
Not really—you’ll lose the puff and crispiness.
Summary
Crispy, chewy, and just the right amount of sweet, Khao Nom Khai Nok is the ultimate Lao street snack. One bite and you’ll see why they’re addictive.
Final Thoughts
Snacks are more than just food in Laos—they’re part of the culture, shared with friends, neighbors, and even strangers at markets. Each of these recipes—whether it’s the creamy coconut cakes, the banana sticky rice parcels, or the sweet potato balls—brings a little piece of Lao tradition to your kitchen.
The best part? They’re surprisingly easy to make with simple ingredients. Try one recipe this weekend, share it with friends, and see which one becomes your favorite. Who knows—you might just start your own Lao snack tradition at home.
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