Sunga Saul

Fill and Seal the Bamboo

• Carefully spoon the soaked rice into each lined bamboo tube. Fill them only up to three-quarters full to allow room for the rice to expand during cooking.
• Pour approximately 3/4 cup of water into each tube, or just enough to submerge the rice.
• Take another piece of banana leaf, fold it multiple times to create a thick, tight plug, and use it to securely seal the open end of each bamboo tube.

Roast the Sunga Saul

• Prepare a fire using wood or charcoal. Allow the flames to die down until you have a bed of hot embers, which provides consistent, medium heat.
• Place the sealed bamboo tubes horizontally on a rack or directly over the embers.
• Roast for about 40-45 minutes. It is crucial to turn the tubes every 5-7 minutes to ensure the rice cooks evenly on all sides.
• The bamboo will char and darken, and a smoky aroma will be released. The rice is cooked when the bamboo feels firm and the bubbling sound from inside has stopped.

Rest and Serve

• Using tongs, carefully remove the hot bamboo tubes from the fire and set them aside to rest for 10 minutes. This allows the rice to finish steaming and makes it easier to handle.
• Place the cooled tube on a sturdy surface. Using a large, heavy knife or cleaver, carefully split the bamboo tube open lengthwise with a single, firm strike.
• The rice will be cooked in a perfect cylinder, encased by the banana leaf. Gently peel away the banana leaf.
• Slice the rice cylinder into thick rounds and serve immediately while warm.