 | |
| Region or state | South and Southeast Asia |
|---|---|
| Main ingredients | Dehusked rice |
Flattened rice is a preparation of rice made from raw, toasted, orparboiled rice 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.
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.
Flattened 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.Poha is made by de-husking rice grains and thenparboiling or 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]Poha can 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]
Flattened rice is calledchiura चिउरा inNepali andbaji inNewar. It is part of the traditionalsamay baji platter, and holds an important place in the traditionalNewar wedding 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]
Flattened rice is known inCambodia asambok (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 pestle until 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]
Flattened 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 hsan is also consumed in the Upper Myanmar, and is used as an ingredient in Burmese snacks calledmont.
Flattened rice in thePhilippines is calledpinipig. It is made using immatureglutinous rice grains, 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.Pinipig is commonly eaten plain, used as toppings in desserts and drinks, or made into cakes.[10][11][12][13]
A notable variant ofpinipig, fromPampanga isduman, which differs in that it is toasted first before being pounded. It is celebrated annually in the Duman Festival ofSanta Rita, Pampanga.[14]
Flattened rice is known askhao mao (Thai:ข้าวเม่า) inThailand. Similar to the Philippine variant, it uses immatureglutinous rice grains 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]
Flattened rice inVietnam is 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]
