 Bamboo is burning to make sunga fita. | |
| Alternative names | Chungapura pitha, sunga fita |
|---|---|
| Type | Desserts |
| Course | Breakfast and light refreshment |
| Region or state | Southeast Asia |
| Associatedcuisine | Burmese,Cambodian,Lao,Thai,Vietnamese |
| Main ingredients | Glutinous rice andbamboo[1] |
| Similar dishes | Lemang, Kralan, Khao lam,Daetong-bap,Sticky rice in bamboo |
Chunga pitha,Sunga pitha orSunga saul (Assamese:চুঙা পিঠাsuṅa pitha,Sylheti:ꠌꠥꠋꠉꠣ ꠙꠤꠑꠣsuṅga fiṭa), also known aschungapura pitha, is a traditionalrice cake (pitha) originating inAssam,India, and theSylhet region ofBangladesh.[2][3] Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice,milk,sugar,coconut, and rice powder.[4][5] This unique delicacy is prepared whensticky rice is stuffed inside youngbamboo and smoke slowly.[6] It is popularly known as a distinct and traditional food inAssamese andBengali cuisines.[7][8][9]
This traditionaldelicacy is famous inAssam.[10] It is prepared at the time ofMagh Bihu orBhogali Bihu, a harvest festival celebrated inIndia's northeasternAssam.[11]
Sticky rice in bamboo is known as a ubiquitous traditional food in many traditionalSoutheast Asian communities. InMinangkabau culture, lemang, orlamang is a traditional food which consists of glutinous rice ortapai that is used in various traditional ceremonies, mainly inWest Sumatra,Indonesia.
Fishbazaars have been very common throughoutBengal for centuries. People in the Sylhet region buy fish from these markets or catch big fish (rui,katla,chitl,gual,pabda,koi,magur) from thehaors andrivers, and fry them to eat.[3] It was seen as a shame not to offer chunga pitha,fried fish, andcoconut milk/sweets ormurabba, to guests or a new son-in-law at the end of a meal.[12]
The various hill tribes of Sylhet had a tradition of cutting bamboo and putting wet rice inside it. Gradually, the food started to be popular from the hills to theSylhetis living in the plains. In the course of time, thischunga (bamboo tube) dish came to be known as chunga pitha.[13]
Thoughatap rice is the main food of the people of Sylhet region, they preferglutinous rice to make this delicacy.[14]
To make this rice cake,mulibash (a small type of bamboo) is required. This bamboo contains a special type of especially oily chemical that helps not burn the bamboo shoots in a fire.Sticky rice rolled withbanana leaf is inserted into the bamboo tube.[13] Then it is burned withstraw to make chunga pitha.[15] Due to the presence of excessive juice of the bamboo, the inner part of the tube is boiled in the heat of the fire.[8] This bamboo is used to make different types of rice cakes. In some places, baking is occurred with sticky rice, milk, sugar, coconut, and rice powder.[3]
Once the delicacy is prepared, the rice cake is shaped as acandle and separated from the tube.[16]
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