Chunga Pitha
Bamboo is burning to make sunga fita. | |
| Alternative names | Chungapura pitha, sunga fita |
|---|---|
| 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 |
| 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: ꠌꠥꠋꠉꠙꠥꠠꠣ ꠙꠤꠑꠣ suṅgafuṛa fiṭa), also known as chungapura pitha, is a traditional rice cake (pitha) originating in Assam, India, and the Sylhet region of Bangladesh. Though its main ingredients are bamboo and glutinous (sticky) rice, it is also made with binni rice, milk, sugar, coconut, and rice powder. This unique delicacy is prepared when sticky rice is stuffed inside young bamboo and smoke slowly. It is popularly known as a distinct and traditional food in Assamese and Bengali cuisines.
This traditional delicacy is famous in Assam. It is prepared at the time of Magh Bihu or Bhogali Bihu, a harvest festival celebrated in India's northeastern Assam.