Description
Steamed glutinous rice cake cooked in bamboo tubes wrapped with banana leaves
Technical
The thermal environment gelatinizes the rice starch between 60°C and 80°C, while the banana leaf and bamboo release aromatic phenolics, yielding a moist, fragrant rice cake. Precise control of steam temperature and time is essential to avoid under-cooked grain or burnt leaf flavors. The process involves filling bamboo tubes with glutinous rice, wrapping the ends with banana leaves, and steaming the assembly over boiling water.
Science
Primary Reaction
Starch gelatinization
Sensory Profile
Aroma ()
phenolicsmokyearthyherbalnuttywoody
Origin & History
Civilization
Southeast Asian
Era