Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes.
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.
South Asia
Flattened rice is a breakfast staple in South Asia where it is called
chiura,
poha,
aval,
atukulu, and other names depending on the local language. It is particularly popular in India,
Sri Lanka,
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.
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 language and
baji in
Newar language. 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 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 the Upper Myanmar, and is used as an ingredient in Burmese snacks called mont.
Philippines
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. 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.
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
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.
Vietnam
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.
See also
