กระติบ (krathip) — a Woven Bamboo Cylinder, Two Layers Deep, with a Fitted Lid, Keeps Steamed Sticky Rice Warm

"A krathip for sticky rice is usually woven of bamboo strips in different sizes, nested two layers deep to keep the heat in well, so the sticky rice stays soft and warm for a long time and does not get soggy, because the steam from the steamed rice escapes slowly through the weave and does not collect into drops." (Sirindhorn Anthropology Centre, author พิชชา ทองขลิบ (Phitcha Thongkhlip), CC BY 4.0)

Split bamboo and cut it into thin strips of several sizes; scrape them smooth, with no splinters.

Weave the strips into a cylinder two layers deep for the body, and weave a lid slightly larger than the body so it fits over it, also two layers deep.

Make a rounded foot round the bottom from palmyra stalk or bamboo so it stands firmly, and thread a cord on the body for carrying it by hand or on the shoulder, or for hanging it.

Real photos of a กระติบ (krathip) from พิพิธภัณฑ์พื้นบ้านหนองบัวโคก (Nong Bua Khok Folk Museum) (Sirindhorn Anthropology Centre, author พิชชา ทองขลิบ (Phitcha Thongkhlip), CC BY 4.0)

Put the aired steamed sticky rice into the krathip and close the lid. The steam escapes slowly through the weave, so the rice stays soft and warm for a long time and does not get soggy. A krathip has no tall foot like a kong khao, so it is used for eating at home, not set down in a flooded field.

A krathip can be woven from nipa, lan or palmyra leaves, but bamboo is usual. It is named by its use, such as krathip khao, krathip mak and krathip lot. It is also used in the folk dance serng krathip khao. Other name: กระติ๊บ. Source: Sirindhorn Anthropology Centre, Traditional Objects of Everyday Use database, "กระติบ" (CC BY 4.0 licence). **Limits** The source gives no size or weave pattern.