Utong chak
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Sticky rice cooked inside green bamboo tubes over an open fire, a festival and picnic food in Manipur.
Region: ManipurOccasion: Festivals, picnics and outdoor gatheringsTime: 1 hour + soakingServes: 4Vegan
Ingredients
- 2 cups sticky rice (chakhao or white glutinous rice), soaked 2–3 hours
- 2–3 fresh green bamboo tubes, one end closed by the node
- Water as needed
- Banana leaves to plug the tubes
- A pinch of salt (optional)
Method
- Drain the soaked rice and fill the bamboo tubes about three-quarters full.
- Add water to just cover the rice and a pinch of salt if you like.
- Plug the open end with rolled banana leaf.
- Place the tubes at an angle over a wood fire, turning them often, for 40–50 minutes, until the outer bamboo is charred.
- Split the tubes with a knife and take out the cylinder of rice. Serve with eromba, curries or with jaggery.
History
Cooking rice in bamboo is an old method used across the hills of North East India. In Manipur, utong means bamboo tube and chak means rice.
Significance
Utong chak is made at festivals and outdoor gatherings. The fresh bamboo gives the rice a delicate fragrance.