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 Plastic containers ofcơm rượu | |
| Type | Rice pudding |
|---|---|
| Course | Dessert |
| Place of origin | Vietnam |
| Region or state | Southern Vietnam |
| Main ingredients | Glutinous rice,yeast |
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Cơm rượu (Vietnamese pronunciation:[kəːmʐɨə̌ˀw]) also known asrượu nếp cái is a traditionalVietnamese dessert fromSouthern Vietnam, made fromglutinous rice.[1] It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.[2][3]
To preparecơm rượu, glutinous rice is cooked, mixed withyeast, and rolled into small balls.[2] The balls are served in a slightly alcoholic milky, white liquid which is essentially a form ofrice wine, and which also contains small amounts of sugar and salt.[1] The dish is eaten with a spoon.
InNorthern Vietnam, a similar dessert (which is thicker, with no liquid, and not made into balls) is calledxôi rượu.
Northern-style cơm rượu uses nếp cái hoa vàng or nếp than.[1]
Cơm rượu in the central region is made with nếp ngỗng, and is cut into thick squares, and fermented in layers of banana leaves. This variation is also the strongest.[1]
| Rice/Xôi dishes |
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|---|---|
| Noodles | |
| Staples | |
| Salads/rolls/rice paper | |
| Beverages | |
| Condiments/sauces | |
| Bánh (cakes/breads) |
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| Desserts/snacks | |
| Street food | |
| Ethnic minorities' food & drinks |
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| Others | |
| Cooking appliances | |
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