Sunga Pitha
A traditional Assamese delicacy where sticky rice is slow-cooked inside a bamboo tube over an open fire. This smoky, fragrant rice cake is a beloved treat during the Bihu festival, enjoyed for its unique flavor and rustic charm.
For 8 servings
5 steps. 50 minutes total.
- 1
Step 1
- a.Prepare the Rice
- b.Rinse the Bora Saul (sticky rice) under cool running water until the water runs clear. This removes excess starch.
- c.Place the rinsed rice in a large bowl and cover it with 4 cups of water.
- d.Let the rice soak for a minimum of 3 hours, or preferably overnight. This step is crucial for a soft, evenly cooked texture.
- 2
Step 2
- a.Drain and Season the Rice
- b.After soaking, drain the rice completely using a fine-mesh sieve or colander. Shake well to remove as much water as possible.
- c.Transfer the drained rice to a mixing bowl. Add the salt and mix gently but thoroughly to ensure it's evenly distributed.
- 3
Step 3
- a.Fill the Bamboo Tubes
- b.Take the clean bamboo tubes. Fill each tube with the seasoned rice, leaving about one-quarter of the space empty at the top. The rice will expand during cooking.
- c.Pour approximately 1/4 cup of fresh water into each tube. This will help steam the rice from the inside.
- d.Tightly plug the open end of each bamboo tube with a folded piece of banana leaf to seal it.
- 4
Step 4
- a.Roast the Pitha
- b.Prepare a medium-heat bonfire, traditionally using hay (nora) or wood. Avoid very high flames.
- c.Carefully place the bamboo tubes upright, leaning them against a support near the fire. They should be close enough to the heat to roast but not directly in the flames.
- d.Roast for 45-50 minutes, turning the tubes every 10-15 minutes with tongs to ensure all sides cook evenly.
- e.The pitha is ready when the outer bamboo layer turns from green to a charred black, and a fragrant, smoky aroma is released.
- 5
Step 5
- a.Cool and Serve
- b.Using heavy-duty tongs, carefully remove the hot bamboo tubes from the fire and set them aside on a heatproof surface.
- c.Allow the tubes to cool for at least 20-30 minutes, or until they are safe to handle.
- d.Once cooled, use a large, sharp knife (like a cleaver) to carefully split the bamboo tube lengthwise. The cooked rice cake will be a perfect cylinder.
- e.Gently peel away the bamboo strips to reveal the pitha. The inner membrane of the bamboo will stick to the rice, adding flavor.
- f.Slice the pitha into 1-inch thick rounds and serve warm with jaggery syrup, fresh cream (malai), or a savory pickle.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the bamboo is young and green ('sunga'). This imparts the signature moisture and flavor.
- 2Do not skip the soaking step; it is essential for achieving the correct soft and sticky texture.
- 3When filling the tubes, tap them gently on a surface to settle the rice, but do not pack it down tightly.
- 4The traditional cooking method over a hay fire gives the best smoky flavor, but a charcoal grill can be used as an alternative.
- 5Let the bamboo cool completely before splitting. Trying to open it while hot is difficult and can be dangerous.
Adapt it for your goals.
Sweet Version
Mix 1/4 cup of grated coconut and 2 tablespoons of grated jaggery with the soaked rice before filling the bamboo tubes for a sweeter, richer pitha.
Savory VersionSavory Version
Add finely chopped ginger and a pinch of black pepper to the rice mixture for a savory twist.
Alternative Cooking MethodAlternative Cooking Method
If an open fire is not possible, you can try steaming the filled bamboo tubes in a large pot for about 1 hour, though this will lack the characteristic smoky flavor.
Why this is on our healthy list.
Energy Booster
The sticky rice is rich in complex carbohydrates, providing a sustained release of energy, making it a filling and satisfying snack.
Naturally Gluten-Free
Made entirely from glutinous rice, Sunga Pitha is naturally free from gluten, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Low in Fat
This dish is prepared by steaming and roasting without any added oils or fats, making it a very low-fat treat.
Frequently asked questions
Sunga Pitha is a traditional Assamese rice cake made from sticky rice (Bora Saul) that is stuffed into a young bamboo tube and roasted over a fire. It's a delicacy especially popular during the Magh Bihu festival.