Steamed rice flour cooked in a sealed pot until it forms a soft, fragrant mound — the ceremonial rice preparation of the Khasi people eaten at Ka Nongkrem and other sacred festivals.
Ingredients
2 cups freshly ground rice flour — ideally ground the same day from soaked and dried rice
2 cups water
1/2 tsp salt
A banana leaf or clean cloth to line the steaming vessel
Method
The pumaloi preparation is unique: the rice flour and water are combined and then steamed rather than cooked into a paste.
Mix rice flour, water and salt together until completely smooth with no lumps.
Line the bottom and sides of a bamboo steamer or deep pot with a banana leaf or clean cloth.
Pour the rice flour-water mixture into the lined vessel.
If using a covered pot: seal the top tightly with a lid and cloth tied around to prevent steam escaping.
Steam on medium heat for 20 to 25 minutes.
The mixture will set into a soft, slightly firm, snowy white mound as it steams.
Do not open during the first 20 minutes — the steam must be maintained for the pumaloi to set evenly.
Test: insert a skewer — it should come out clean with cooked rice flour rather than raw paste.
Serve the pumaloi warm directly from the banana leaf.
Traditionally eaten with any pork preparation or with just a little salt.