Flattened riceis a preparation of rice made from raw, toasted, orparboiledrice grains pounded into flat flakes.[1]It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia.[2]It is also known asrice flakes,[3]beaten rice,pounded rice,pressed rice[2]orchipped rice.
 | |
| Region or state | South and Southeast Asia |
|---|---|
| Main ingredients | Dehusked rice |
It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. Much likeoatmeal,the term "flattened rice" and its equivalents in other languages may refer to the ingredient itself or a dish based on the ingredient.
South Asia
editFlattened rice is a breakfast staple in South Asia where it is calledChiura,poha,atukulu,and other names depending on the local language. It is particularly popular in India,Nepal,andBangladesh.Pohais made by de-husking rice grains and thenparboilingor soaking them in hot water for 45 minutes. They are then dried, roasted, and then flattened with rollers. They usually come in thin, medium, and thick varieties. Thinner varieties are ideal for cooking and use in desserts, while thicker varieties are ideal for deep-frying.[2][4]Pohacan be eaten as snacks such asIndori poha,or cooked into various sweet, savory, or spicy dishes.[2]Enthusiasts of the dish, especially in India, celebrate 7 June as International Poha Day.[5]
Nepal
editFlattened rice is calledchiuraचिउरा inNepaliandbajiinNewar.It is part of the traditionalsamay bajiplatter, and holds an important place in the traditionalNewarwedding ceremony. Chiura is usually included in thebrideprice.After the initial wedding ceremony, the families escort the bride back to the groom's house. During this procession, the pounded rice ceremony occurs. The bride and groom are seated next to one another, and the bride is given the chiura. The groom asks three times for the bride to give him the chiura, each time usinga less formal version of the pronoun "you".[6][7]
Southeast Asia
editCambodia
editFlattened rice is known inCambodiaasambok(Khmer:អំបុក). It is made by toasting newly harvested rice (with husks on) on awok,then pounding the heated rice with a large woodenmortar and pestleuntil flat. The husks are then removed. Ambok plays a very significant role in the Cambodian Water Festival (Bon Om Touk). They are commonly eaten mixed with bananas, palm sugar, and coconut water; or roasted together with small shrimp.[8][9]
Myanmar
editFlattened rice in Myanmar is known asmont hsan(Burmese:မုန့်ဆန်း). InLower Myanmar,it is traditionally given as an offering toU Shin Gyi,a guardiannat (spirit)of waterways.Mont hsanis also consumed in the Upper Myanmar, and is used as an ingredient in Burmese snacks calledmont.
Philippines
edit
Flattened rice in thePhilippinesis calledpinipig.It is made using immatureglutinous ricegrains, giving it a distinctive greenish color. It is de-husked first, pounded in a mortar with a pestle, and then toasted or baked until crisp. It has a crunchy exterior with a chewy center.Pinipigis commonly eaten plain, used as toppings in desserts and drinks, or made into cakes.[10][11][12][13]
A notable variant ofpinipig,fromPampangaisduman,which differs in that it is toasted first before being pounded. It is celebrated annually in the Duman Festival ofSanta Rita, Pampanga.[14]
Thailand
editFlattened rice is known askhao mao(Thai:ข้าวเม่า) inThailand.Similar to the Philippine variant, it uses immatureglutinous ricegrains and is also green in color. It is made by soaking de-husked rice grains in water for several hours, steaming it in a bamboo container, toasting it in a wok, and then pounding it flat in a mortar with a pestle.[15]
Vietnam
edit
Flattened rice inVietnamis known ascốm.It is also green in color. It is made by toasting immature rice grains in low heat and then pounding them flat in a mortar with a pestle. The husk is removed afterwards viawinnowing.It can be eaten plain, used as an ingredient in other dishes, or made into cakes known asbánh cốm.It is commonly eaten during the Autumn season.[16]
See also
edit
References
edit- ^Alford, Jeffrey; Duguid, Naomi (2003).Seductions of rice.New York: Artisan Books. p. 30.ISBN9781579655662.
- ^abcdBladholm, Linda (2016).The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh.St. Martin's Publishing Group. pp.30–31.ISBN9781250120793.
- ^Smit, B.A. (2011).A New Kind of Normal: Back to the Basics a Comprehensive Survival Guide for Eating Sugar -- Gluten -- Dairy and Yeast Free.Tuttle Publishing. p. 143.ISBN9781426975127.
- ^Sodha, Meera (2016).Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family.Penguin UK.ISBN9780241278833.
- ^"On International Poha Day, we give you 3 reasons to have this (healthy) bowl of goodness!".The Economic Times.2023-06-08.ISSN0013-0389.Retrieved2024-07-15.
- ^Ahearn, Laura M. (2001).Invitations to Love: Literacy, Lover Letters, and Social Change in Nepal.University of Michigan Press. p. 90.
- ^"The Essential Guide to Nepali Weddings: Food and Desserts".The Big Fat Indian Wedding.9 June 2015.
- ^"Cambodians Enjoy Ambok-Eating Day".Cambodian Tribune.9 November 2019. Archived fromthe originalon 9 July 2021.Retrieved5 July2021.
- ^Le Fevre, John (10 November 2019)."Khmer gather to eat ork ambok as disruption attempt foiled (photo gallery)".ACC News Today.Retrieved5 July2021.
- ^Mellie Leandicho Lopez (2001).A Study of Philippine Games.University of the Philippines Press. p. 139.ISBN9789715422956.
- ^Alan Davidson, ed. (2014).The Oxford Companion to Food.Oxford University Press. p. 618.ISBN9780199677337.
- ^Jean Donald Bowen, ed. (1965).Beginning Tagalog: A Course for Speakers of English.University of California Press. p. 85.ISBN9780520001565.
- ^"Pinipig".Gourmet Sleuth. Archived fromthe originalon 6 July 2015.Retrieved6 July2015.
- ^Mary Ann Quioc Tayag (11 December 2002)."For the love of duman".PhilStar.Retrieved6 July2015.
- ^Ekasit, O.; Jiraporn, B. (2013)."Some physical characteristics and bioactive compounds of young flattened rice (Khao-Mao)"(PDF).International Food Research Journal:1323–1328.
- ^Tran, Rachel (11 February 2020).""Cốm" (Green Sticky Rice) – Autumn's Special Gift ".Vietnam Discovery.Retrieved5 July2021.