Flattened rice

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. Poha can be eaten as snacks such as Indori poha, or cooked into various sweet, savory, or spicy dishes. Enthusiasts of the dish, especially in India, celebrate 7 June as International Poha Day.

Nepal

Flattened rice is called chiura (चिउरा) 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".

Southeast Asia

Cambodia

Flattened rice is known in Cambodia as ambok (). 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.

Myanmar

Flattened rice in Myanmar is known as mont hsan (). 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

Main article: Pinipig

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.

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.

Thailand

Flattened rice is known as khao mao () 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.

Vietnam

Main article: Cốm

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.

References

References

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