Template:Infobox food Flattened rice is a preparation of rice made from raw, toasted, or parboiled 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 as rice flakes,[3] beaten rice, pounded rice, pressed rice[2] or chipped rice.
It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use and texture, it can be crispy, crunchy, chewy, or soft. Much like oatmeal, 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
Flattened rice is a breakfast staple in South Asia, where it is called chiura, poha, avalakki (Kannada), aval (Tamil, Malayalam), atukulu (Telugu), chuda (Odia), chira (Bengali), sira (Assamese), and other names depending on the local language. It is particularly popular in India, Sri Lanka, Nepal, and Bangladesh. Poha is made by dehusking rice grains and then parboiling or soaking them in hot water for 45 minutes. They are then dried, roasted, and flattened with rollers. They usually come in thin, medium, and thick varieties. Thinner varieties are ideal for cooking and dessert use, while thicker varieties are ideal for deep-frying.[2][4] Poha can be eaten as snacks such as Indori 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
Flattened rice is called chiura (Template:Lang) in Nepali and baji in Newar. It is part of the traditional samay baji platter, and holds an important place in the traditional Newar wedding ceremony. Chiura is usually included in the bride price. 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 using a less formal version of the pronoun "you".[6][7]
Southeast Asia
Cambodia
Template:See also Flattened rice is known in Cambodia as ambok (Template:Langx). It is made by toasting newly harvested rice (with husks on) on a wok, then pounding the heated rice with a large wooden mortar 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]
Myanmar
Flattened rice in Myanmar is known as mont hsan (Template:Langx). In Lower Myanmar, it is traditionally given as an offering to U Shin Gyi, a guardian nat (spirit) of waterways. Mont hsan is also consumed in Upper Myanmar, and is used as an ingredient in Burmese snacks called mont.
Philippines
Template:Main Flattened rice in the Philippines is called pinipig. It is made using immature glutinous rice that is pounded and toasted. Pinipig is commonly eaten plain, used as toppings in desserts and drinks, or made into cakes.[10][11][12][13]
A notable variant of pinipig, from Pampanga, is duman, which differs in that it is toasted first before being pounded. It is celebrated annually in the Duman Festival of Santa Rita, Pampanga.[14]
Thailand
Flattened rice is known as khao mao (Template:Langx) in Thailand. Similar to the Philippine variant, it uses immature green glutinous rice. It is made by soaking dehusked rice grains in water for several hours, steaming them in a bamboo container, toasting them in a wok, and then pounding them flat in a mortar with a pestle.[15]
Vietnam
Template:Main Flattened rice in Vietnam is known as cốm. It is made by toasting immature green rice grains over low heat and then pounding them flat in a mortar with a pestle. The husk is removed afterwards via winnowing. It can be eaten plain, used as an ingredient in other dishes, or made into cakes known as bánh cốm. It is commonly eaten during autumn.[16]
See also
References
- ↑ Seductions of rice{{#if:|, {{{last}}}}. Artisan Books(2003). ISBN 9781579655662
- ↑ 2.0 2.1 2.2 2.3 The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh{{#if:|, {{{last}}}}. St. Martin's Publishing Group(2016). ISBN 9781250120793
- ↑ A New Kind of Normal: Back to the Basics a Comprehensive Survival Guide for Eating Sugar -- Gluten -- Dairy and Yeast Free{{#if:|, {{{last}}}}. Tuttle Publishing(2011). ISBN 9781426975127
- ↑ Made in India: 130 Simple, Fresh and Flavourful Recipes from One Indian Family{{#if:|, {{{last}}}}. Penguin UK(2016). ISBN 9780241278833
- ↑ On International Poha Day, we give you 3 reasons to have this (healthy) bowl of goodness!. The Economic Times(2023-06-08). Retrieved 2024-07-15.
- ↑ Invitations to Love: Literacy, Lover Letters, and Social Change in Nepal{{#if:Ahearn|, Ahearn}. University of Michigan Press(2001)
- ↑ The Essential Guide to Nepali Weddings: Food and Desserts(9 June 2015).
- ↑ Cambodians Enjoy Ambok-Eating Day. Cambodian Tribune(9 November 2019). Retrieved 5 July 2021.
- ↑ Khmer gather to eat ork ambok as disruption attempt foiled (photo gallery), Le Fevre, John. ACC News Today(10 November 2019). Retrieved 5 July 2021.
- ↑ A Study of Philippine Games{{#if:|, {{{last}}}}. University of the Philippines Press(2001). ISBN 9789715422956
- ↑ The Oxford Companion to Food{{#if:|, {{{last}}}}. Oxford University Press(2014). ISBN 9780199677337
- ↑ Beginning Tagalog: A Course for Speakers of English{{#if:|, {{{last}}}}. University of California Press(1965). ISBN 9780520001565
- ↑ Pinipig. Gourmet Sleuth. Retrieved 6 July 2015.
- ↑ For the love of duman. PhilStar(11 December 2002). Retrieved 6 July 2015.
- ↑ Some physical characteristics and bioactive compounds of young flattened rice (Khao-Mao). International Food Research Journal({Template:Date).
- ↑ "Cốm" (Green Sticky Rice) – Autumn's Special Gift. Vietnam Discovery(11 February 2020). Retrieved 5 July 2021.