Ad
related to: sticky rice with bamboo leaves
Search results
Results From The WOW.Com Content Network
In Cambodia, sticky rice in bamboo is called kralan (ក្រឡាន). It is made by roasting a mixture of glutinous rice, black-eyed peas or beans, coconut milk, grated coconut and palm sugar in bamboo tubes over a fire [1] for around 90 minutes. Kralan is often eaten at Chinese and Khmer New Year. [2]
Zongzi (Chinese: 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese: 肉粽; Pe̍h-ōe-jī: bah-càng), or simply zong (Chinese: 糉; Jyutping: zung 2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.
Chunga Pitha, Sticky rice in bamboo, Daetong-bap Media: Lemang Lemang ( Minangkabau : lamang ) is a Minangkabau [ 7 ] traditional food made from glutinous rice , coconut milk , and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo.
Chunga pitha (Sylheti: ꠌꠥꠋꠉꠣ ꠙꠤꠑꠣ), also known as chungapura pitha, is a traditional rice cake originating in the Sylhet region of Bangladesh [2] and Barak Valley of Assam, India. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder.
Short-grain glutinous rice from Japan Long-grain glutinous rice from Thailand Glutinous rice flour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked.
For other major meals, rice could be boiled, steamed, or wrapped in leaves and roasted. 'Sunga Saul' is a special preparation in which (sticky) rice (bora saul) is cooked in bamboo hollows called 'sunga'. 'Sewa diya Bhaat' is another preparation where sticky rice is steamed over boiling water. They are generally served with meat or fish.
White sticky rice cooked with coconut milk and shredded boiled/ roasted chicken, then served in bowls or pandan leaves. Xôi gấc: Sticky rice dish Sticky rice cooked with gac meat to create a bright red color and delicious flavor. Xôi lá cẩm: Sticky rice dish Sticky rice cooked in Camellia leaves to create a red purple color. Xôi đậu ...
Puto bumbong – traditionally made from a special variety of sticky or glutinous rice (called pirurutong) which has a distinctly purple colour. The rice mixture is soaked in saltwater and dried overnight and then poured into bumbóng (bamboo tube) and then steamed until steam rises out of the bamboo tubes. It is served topped with butter or ...