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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Rice batter is steamed inside bamboo tubes, combining thermal gelatinization with mild fermentation to produce chewy, aromatic cakes.
Origin: Laos, Cambodia, Thailand, Vietnam (Traditional) — Southeast Asia
See full technique reference →During steaming, the 100 °C steam penetrates the porous bamboo walls, gelatinizing amylopectin and amylose in the glutinous rice batter. Simultaneous lactic‑acid fermentation lowers the pH to 4.5–5.0, enhancing gelatinization and reducing stickiness, while heat‑induced lignin breakdown releases phenolic compounds that contribute to aroma and a subtle bitterness if over‑steamed.
Primary Reaction
Starch gelatinization + lactic‑acid fermentation
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