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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
Prepare the Rice
Drain and Season the Rice
Fill the Bamboo Tubes
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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.
This indian recipe takes 70 minutes to prepare and yields 8 servings. At 191.38 calories per serving with 5.16g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Roast the Pitha
Cool and Serve
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.
Add finely chopped ginger and a pinch of black pepper to the rice mixture for a savory twist.
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.
The sticky rice is rich in complex carbohydrates, providing a sustained release of energy, making it a filling and satisfying snack.
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.
This dish is prepared by steaming and roasting without any added oils or fats, making it a very low-fat treat.
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.
Sunga Pitha is moderately healthy. It is naturally low in fat and sodium and provides a good source of energy from carbohydrates. However, as it is rice-based, it is high in carbs and should be consumed in moderation, especially by those monitoring their blood sugar levels.
One slice (approximately 65g) of Sunga Pitha contains around 175 calories, primarily from the carbohydrates in the sticky rice.
Finding the right kind of bamboo can be challenging outside of Assam. You may find them at specialty Southeast Asian markets or online. Alternatively, you can ask local gardeners or farmers if they grow a suitable, non-toxic bamboo variety.
While the bonfire provides the authentic smoky flavor, you can cook it on a charcoal barbecue grill. Place the tubes around the hot coals, not directly over them. Steaming is another alternative, but the taste and texture will be different.
It is very versatile. Serve it warm for breakfast or as a snack. It pairs wonderfully with a drizzle of liquid jaggery, a dollop of thick cream (malai), milk, or even with savory accompaniments like pickles and curries.