Flattened rice
Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes. It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice.
It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use and texture, it can be crispy, crunchy, chewy, or soft. Much like oatmeal, the term "flattened rice" and its equivalents in other languages may refer to the ingredient itself or a dish based on the ingredient.
South Asia
Flattened rice is a breakfast staple in South Asia, where it is called chiura, poha, avalakki, aval, atukulu, chuda, chira, sira, and other names depending on the local language. It is particularly popular in India, Sri Lanka, Nepal, and Bangladesh. Poha is made by dehusking rice grains and then parboiling or soaking them in hot water for 45 minutes. They are then dried, roasted, and flattened with rollers. They usually come in thin, medium, and thick varieties. Thinner varieties are ideal for cooking and dessert use, while thicker varieties are ideal for deep-frying. Poha can be eaten as snacks such as Indori poha, or cooked into various sweet, savory, or spicy dishes. Enthusiasts of the dish, especially in India, celebrate 7 June as International Poha Day.Nepal
Flattened rice is called chiura in Nepali and baji in Newar. It is part of the traditional samay baji platter, and holds an important place in the traditional Newar wedding ceremony. Chiura is usually included in the bride price. After the initial wedding ceremony, the families escort the bride back to the groom's house. During this procession, the pounded rice ceremony occurs. The bride and groom are seated next to one another, and the bride is given the chiura. The groom asks three times for the bride to give him the chiura, each time using a less formal version of the pronoun "you".Southeast Asia
Cambodia
Flattened rice is known in Cambodia as ambok. It is made by toasting newly harvested rice on a wok, then pounding the heated rice with a large wooden mortar and pestle until flat. The husks are then removed. Ambok plays a very significant role in the Cambodian Water Festival. They are commonly eaten mixed with bananas, palm sugar, and coconut water, or roasted together with small shrimp.Myanmar
Flattened rice in Myanmar is known as mont hsan. In Lower Myanmar, it is traditionally given as an offering to U Shin Gyi, a guardian nat of waterways. Mont hsan is also consumed in Upper Myanmar, and is used as an ingredient in Burmese snacks called mont.Philippines
Flattened rice in the Philippines is called pinipig. It is made using immature glutinous rice that is pounded and toasted. Pinipig is commonly eaten plain, used as toppings in desserts and drinks, or made into cakes.A notable variant of pinipig, from Pampanga, is duman, which differs in that it is toasted first before being pounded. It is celebrated annually in the Duman Festival of Santa Rita, Pampanga.