The dish is known by various names throughout Southeast Asia, including paung din (ပေါင်းတင်း) or kauk hnyin kyi dauk (ကောက်ညှင်းကျည်တောက်) in Burmese, kralan (ក្រឡាន) in Khmer, and khao lam (ข้าวหลาม, pronounced [kʰâw lǎːm]; ເຂົ້າຫລາມ, pronounced [kʰȁw lǎːm]) in Lao and Thai and cơm lam in Vietnamese.

[3] During harvest season, Cambodian Buddhists in the Angkor region celebrate a particular nocturn rite during which local peasants lay down next to each other in what is called a plang kralan (ប្លុងក្រឡាន) as sticky rice bamboo being grilled to form a human bridge on which the Buddhist monks walk in order to obtain merits and hope of an abundant harvest.

[4] Sticky rice is ingrained in the national culinary heritage and figures in religious traditions of the Lao people.

[5] Since ancient time Lao people used sticky rice to prepare Khao Lam for both feasting and offering to monks.

It can be consumed as a sweet or a festival and celebration food that is frequently served with Lao grilled chicken ping kai.

The ingredients of khao lam are glutinous rice, black beans, coconut milk, sugar and salt.