Sunga Saul
A unique Assamese delicacy where sticky rice is slow-cooked inside a bamboo tube over a fire. This traditional method imparts a wonderfully smoky aroma, creating a soft, flavorful rice dish often enjoyed during the Bihu festival.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Rice
- b.Rinse the Bora Saul (sticky rice) under cold running water until the water runs clear. This removes excess starch.
- c.Place the washed rice in a large bowl and cover with ample water. Let it soak for a minimum of 3 hours, or up to 4 hours for the best texture.
- d.After soaking, drain the rice completely using a fine-mesh sieve. Let it sit for 10-15 minutes to allow any remaining water to drip off.
- e.Transfer the drained rice to a bowl and mix in the salt evenly.
- 2
Step 2
- a.Prepare the Bamboo Tubes
- b.Thoroughly wash the inside and outside of the bamboo tubes. Ensure they are clean and free of debris.
- c.Gently warm the banana leaves by passing them over a low flame for a few seconds. This makes them pliable and fragrant, preventing them from tearing.
- d.Cut a piece of banana leaf large enough to line the inside of each bamboo tube. Carefully push it in, creating a lining for the rice.
- 3
Step 3
- a.Fill and Seal the Bamboo
- b.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.
- c.Pour approximately 3/4 cup of water into each tube, or just enough to submerge the rice.
- d.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.
- 4
Step 4
- a.Roast the Sunga Saul
- b.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.
- c.Place the sealed bamboo tubes horizontally on a rack or directly over the embers.
- d.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.
- e.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.
- 5
Step 5
- a.Rest and Serve
- b.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.
- c.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.
- d.The rice will be cooked in a perfect cylinder, encased by the banana leaf. Gently peel away the banana leaf.
- e.Slice the rice cylinder into thick rounds and serve immediately while warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rice is a non-negotiable step for achieving a soft, perfectly cooked texture.
- 2Do not overfill the bamboo tubes. The rice needs about 25% of the space to expand as it cooks.
- 3Consistent turning over the embers is key to avoiding burnt spots and ensuring the rice is cooked through evenly.
- 4The authentic smoky flavor comes from cooking over wood or charcoal. A gas grill can be used as an alternative, but the flavor will be less intense.
- 5For a sweet version, serve with a drizzle of ghee, jaggery, and a side of milk or cream. For a savory meal, it pairs wonderfully with pitika (mashed vegetables), meat curries, or pickles.
Adapt it for your goals.
Sweet Version
Mix 2-3 tablespoons of grated coconut and 1 tablespoon of grated jaggery with the soaked rice before filling the bamboo tubes for a naturally sweet and aromatic version.
Aromatic VersionAromatic Version
Add a crushed cardamom pod or a bay leaf into the bamboo tube along with the rice and water to infuse a subtle, warm fragrance.
Banana Leaf Pouch (Alternative Method)Banana Leaf Pouch (Alternative Method)
If bamboo tubes are unavailable, wrap the soaked rice mixture tightly in several layers of banana leaves to form a secure parcel. Steam for 30-35 minutes. This method won't provide the smoky flavor but yields a similar texture.
Why this is on our healthy list.
Provides Sustained Energy
Sticky rice is rich in complex carbohydrates, which are the body's primary fuel source, providing sustained energy throughout the day.
Naturally Gluten-Free
This dish is made from sticky rice, which is naturally gluten-free, making it an excellent option for individuals with celiac disease or gluten sensitivity.
Minimalist and Low-Fat
Prepared with just rice, water, and salt, and cooked without any added oil or fat, Sunga Saul is a simple, low-fat dish that is easy on the digestive system.
Frequently asked questions
Sunga Saul is a traditional Assamese dish made from 'Bora Saul' (sticky rice) cooked inside a hollow bamboo tube ('sunga') over an open fire. It's a festive delicacy, especially during the Bihu festival.