Sunga Pitha (Rice Cake Made in Bamboo Tubes)
A smoky and rustic rice cake steamed in bamboo tubes, capturing the essence of rural Assamese cooking traditions and flavors.
Equipment
- Bamboo tubes
- Knife for preparing banana leaves
- Open flame setup for cooking (traditional fire or grill can be used)
Ingredients
- 10 cups RICE FLOUR of any newly harvested rice Xaali dhaan - 10 cups (100g per bamboo tube, 500g used for five bamboos)
- 6 cups GRATED COCONUT - 6 cups 300g
- 4 cups GRATED JAGGERY - 4 cups 200g
- 1-2 tbsp SALT – 1 to 2 TSP
- BOILED WATER Enough to make a batter of smooth medium consistency
- BAMBOO TUBES Bambusa Tulda a.k.a Jaati baah
- BANANA LEAVES
Instructions
- Soak bamboo tubes in water one hour prior to cooking to prevent them from burning while cooking.
- Wash and clean the banana leaves, then cut and roll them to fit the length of the bamboo tubes.
- Mix rice flour with slowly poured boiled water to make a smooth batter of medium consistency.
- Add grated coconut, then jaggery, and salt, mixing well after each addition.
- Fill the bamboo tubes slowly with the batter, about 3/4th of their height.
- Close the open end of the tubes with banana leaves or straws.
- Place the bamboo tubes over flames, rotating them to ensure even cooking.
- Cook for about 30-40 minutes until the bamboo is burnt and the inside is cooked.
- Allow the bamboo tubes to cool down before slicing them vertically to remove the "pithas" (cakes).
- Serve Sunga Pitha with Assam red tea, bamboo curd, or cream.
Tried this recipe?Let us know how it was!