Meghalaya Pumaloi Rice Flour Steamed Khasi

Method

1. 1

   Prepare the rice flour: If using raw rice, soak 2 cups rice for 2 hours. Drain and grind very fine in a mixer until a powder-like flour results. Spread on a flat surface for 10 minutes to dry very slightly. If using store-bought rice flour, use directly.

2. 2

   Add salt: Mix a pinch of salt through the rice flour.

3. 3

   Add water to achieve correct consistency: The rice flour for pumaloi should be neither dry nor wet — it should hold its shape when pressed but crumble apart when dropped. Test: take a handful, press firmly into a ball. It should hold the ball shape. If it crumbles without holding, add 1 tsp water at a time and mix. If it is sticky and wet, add 1 tbsp more dry flour.

4. 4

   Prepare the steaming mould: Line a small cylindrical mould (a clean tin can with both ends removed, or a bamboo section) with a damp muslin cloth. The cloth prevents the flour from sticking and allows steam through.

5. 5

   Fill the mould loosely: Pack the rice flour mixture loosely into the lined mould — do not press tightly. Loose packing allows steam to penetrate through the entire mass.

6. 6

   Prepare the steamer: Fill a steamer with water. Bring to a full boil. Place the filled mould on the steamer rack.

7. 7

   Steam for 20 to 25 minutes: Cover the steamer. Steam on medium-high for 20 to 25 minutes. The rice flour will cook through and firm into a cohesive cylinder shape.

8. 8

   Test doneness: Insert a toothpick — it should come out clean with no raw flour. The outside should feel firm when pressed gently.

9. 9

   Unmould: Remove from the steamer. Let rest 5 minutes. Unmould by lifting the cloth edges. The pumaloi should come out as a soft, white cylinder.

10. 10

    Slice and serve: Slice into rounds about 2 cm thick. Serve alongside any Khasi meat preparation or curry.

11. 11

    Note: Pumaloi is the alternative rice preparation of the Khasi people — used when plain boiled rice is not the preference. The steaming of rice flour into a soft cylinder produces a lighter, more delicate texture than boiled rice. Pumaloi is also served at Khasi religious ceremonies (Nongkrem dance festival) as an offering and is associated with the ceremonial life of the community. The bamboo mould traditionally used imparts a faint woody fragrance.