Alternative names | Chungapura pitha, sunga fita |
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Type | Desserts |
Course | Breakfast and light refreshment |
Region or state | Southeast Asia |
Associated cuisine | Burmese, Cambodian, Lao, Thai, Vietnamese |
Main ingredients | Glutinous rice and bamboo[1] |
Similar dishes | Lemang, Kralan, Khao lam, Daetong-bap, Sticky rice in bamboo |
Chunga pitha, Sunga pitha or Sunga saul (Assamese: চুঙা পিঠা suṅa pitha, Sylheti: ꠌꠥꠋꠉꠣ ꠙꠤꠑꠣ suṅga fiṭa), also known as chungapura pitha, is a traditional rice cake (pitha) originating in Assam, India and the Sylhet region of Bangladesh[2][3]. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder.[4][5] This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly.[6] It is popularly known as a distinct and traditional food in Assamese and Bengali cuisines.[7][8][9]
This traditional delicacy is famous in Assam.[10] It is prepared at the time of Magh Bihu or Bhogali Bihu, a harvest festival celebrated in India's northeastern Assam.[11]