Sunga Pitha
Veg
Vegan
Glutinous rice mixed with coconut and jaggery, sealed inside a fresh green bamboo tube and slow-roasted over fire — the bamboo chars and imparts a smoky sweetness to the cake.
Cuisines
Assamese
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 2 cups | sticky rice (Bora Saul) |
| 3 cups | water |
| 1 cup | grated coconut |
| 1/2 cup | jaggery |
| 1/4 teaspoon | salt |
| 3 | fresh bamboo tubes |
Instructions
- 1 Wash the sticky rice thoroughly and soak it in water for at least 2 hours.
- 2 Drain the soaked rice and mix it with grated coconut, jaggery, and salt in a bowl.
- 3 Fill each bamboo tube with the rice mixture, leaving some space at the top to allow the rice to expand.
- 4 Seal the open end of the bamboo tubes with banana leaves or aluminum foil.
- 5 Place the filled bamboo tubes vertically over a low flame or on a grill, rotating occasionally to ensure even cooking.
- 6 Cook for about 30-40 minutes, or until the rice is fully cooked and the bamboo aroma infuses the pitha.
- 7 Once cooked, carefully split open the bamboo tubes and remove the Sunga Pitha.
- 8 Serve warm as a delightful snack or dessert.
Tips
Ensure the bamboo tubes are fresh and green for the best flavor and aroma.