Glutinous rice
The origin of glutinous rice is difficult to ascertain due to its long-standing cultural importance across a wide geographical region in Asia.
A 2002 genetic study discovered that the waxy mutation that disrupted amylose synthesis likely has a single origin.
IRRI-trained collectors have gathered over 13,500 samples and 3,200 distinct varieties from Laos alone, making it home to the largest known biodiversity of sticky rice in the world.
In developing Asia, there is little regulation, and some governments have issued advisories about toxic dyes being added to colour-adulterated rice.
A similar dessert is enjoyed throughout Southeast Asian countries where it is known as Khao tom mat in Thai, Num ansom in Khmer, Lepet in Indonesian, Suman in Filipino, Bánh tét and Bánh chưng in Vietnamese, and Khao tom in Lao.
Another delicacy is called "Binni chaler patishapta pitha, which is sprayed over a hot pan and then adding a mixture of grated coconut, palm sugar, and sometimes milk powder in the center to make a roll.
It is made by cooking water and binni chal for a long time, slightly blending it, and then topping it off with coconut shreds.
In Cambodian cuisine, glutinous rice is primarily used for desserts[8] and is an essential ingredient for most sweet dishes, such as ansom chek, kralan, and num ple aiy.
This flour is made into niangao and sweet-filled dumplings tangyuan, both of which are commonly eaten at Chinese New Year.
Nuòmǐ fàn (糯米飯), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecued pork, and optionally dried shrimp or scallop (the recipe varies depending on the cook's preference).
Lo mai gai (糯米雞) is a dim sum dish consisting of glutinous rice with chicken in a lotus-leaf wrap, which is then steamed.
A distinctive feature of the cuisine of the Hakka people of Southern China is its variety of steamed snack-type buns, dumplings, and patties made with a dough of coarsely ground rice, or ban.
Aiban encompasses several varieties of steamed patties and dumplings of various shapes and sizes, consisting of an outer layer made of glutinous ban dough filled with salty or sweet ingredients.
It gets its name from the aromatic ai grass (mugwort), which after being dried, powdered, and mixed with the ban, gives the dough a green colour and an intriguing tea-like taste.
Typical salty fillings include ground pork, mushrooms, and shredded white turnips.
Ziba is glutinous rice dough that, after steaming in a big container, is mashed into a sticky, putty-like mass from which small patties are formed.
It is usually mixed with santan, meaning coconut milk in Indonesian, along with a bit of salt to add some taste.
One example is lemang, which is glutinous rice and coconut milk cooked in bamboo stems lined by banana leaves.
[12] In Laos, a tiny landlocked nation with a population of approximately 6 million, per-capita sticky rice consumption is the highest on earth at 171 kg or 377 pounds per year.
After that, it should be turned out on a clean surface and kneaded with a wooden paddle to release the steam; this results in rice balls that will stick to themselves but not to fingers.
The large rice ball is kept in a small basket made of bamboo or thip khao (Lao:ຕິບເຂົ້າ).
It is widely used during the Raya festive seasons as traditional food which is shared with certain parts of Indonesia, such as: Glutinous rice, called kao hnyin (ကောက်ညှင်း), is very popular in Myanmar (also known as Burma).
Sticky rice called bora saul is the core component of indigenous Assamese sweets, snacks, and breakfast.
The soaked rice is also cooked with no added water inside a special kind of bamboo (called sunga saul bnaah).
[further explanation needed] In the Philippines, glutinous rice is known as malagkit in Tagalog or pilit in Visayan, among other names such as diket in Ilocano.
However, in modern preparation methods, galapong is sometimes made directly from dry glutinous rice flour (or from commercial Japanese mochiko), with poorer-quality results.
A small amount of starter culture of microorganisms (tapay or bubod) or palm wine (tubâ) may be traditionally added to rice being soaked to hasten the fermentation.
[21] However both varieties are expensive and becoming increasingly rare, thus some Filipino recipes nowadays substitute it with dyed regular glutinous rice or infuse purple yam (ube) to achieve the same colouration.
Fried galapong is also used to make various types of buchi, which are the local Chinese-Filipino versions of jian dui.
[25] Sticky rice at the table is typically served individually in a small woven basket (Thai: กระติบข้าว, RTGS: kratip khao).
