| Flattened rice | |
| Region: | South and Southeast Asia |
| Main Ingredient: | Dehusked rice |
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. It is also known as rice flakes,[2] beaten rice, pounded rice, pressed rice[3] or chipped 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 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.
Flattened rice is a breakfast staple in South Asia where it is called poha, aval, and other names depending on the local language. It is particularly popular in India, Nepal, and Bangladesh. Poha is made by de-husking rice grains and then parboiling 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.[3] [4] Poha can be eaten as snacks such as Indori poha, or cooked into various sweet, savory, or spicy dishes.[3] Enthusiasts of the dish, especially in India, celebrate 7 June as International Poha Day.[5]
Flattened rice is called chiura 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 brideprice. 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 respectful form of the pronoun "you". This ceremony reflects the married woman's diminished social status in traditional culture.[6] [7]
Flattened rice is known in Cambodia as ambok (Central Khmer: អំបុក). 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]
Flattened rice in Myanmar is known as mont hsan (Burmese: မုန့်ဆန်း). 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 the Upper Myanmar, and is used as an ingredient in Burmese sweets called mont.
See main article: Pinipig. Flattened rice in the Philippines is called pinipig. It is made using immature glutinous 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. They have a crunchy exterior with a chewy center. They are commonly eaten plain, used as toppings in desserts and drinks, or made into cakes.[10] [11] [12] [13]
A notable variant of the pinipig from Pampanga is the 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]
Flattened rice is known as khao mao (Thai: ข้าวเม่า) in Thailand. Similar to the Philippine variant, it uses immature glutinous 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]
See main article: Cốm. Flattened rice in Vietnam is known as cốm. 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 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 the Autumn season.[16]