Meghalaya Pumaloi Steamed Rice Flour Khasi Festival Traditional

Method

1. 1

   The pumaloi preparation is unique: the rice flour and water are combined and then steamed rather than cooked into a paste.

2. 2

   Mix rice flour, water and salt together until completely smooth with no lumps.

3. 3

   Line the bottom and sides of a bamboo steamer or deep pot with a banana leaf or clean cloth.

4. 4

   Pour the rice flour-water mixture into the lined vessel.

5. 5

   If using a covered pot: seal the top tightly with a lid and cloth tied around to prevent steam escaping.

6. 6

   Steam on medium heat for 20 to 25 minutes.

7. 7

   The mixture will set into a soft, slightly firm, snowy white mound as it steams.

8. 8

   Do not open during the first 20 minutes — the steam must be maintained for the pumaloi to set evenly.

9. 9

   Test: insert a skewer — it should come out clean with cooked rice flour rather than raw paste.

10. 10

    Serve the pumaloi warm directly from the banana leaf.

11. 11

    Traditionally eaten with any pork preparation or with just a little salt.