Sikkim Tongba Finger Millet Beer Warming Bamboo Served

Method

1. 1

   Cook the finger millet: boil 1 cup millet in 2 cups water for 10 to 12 minutes until cooked but still firm — not mushy.

2. 2

   Spread on a tray and cool completely to room temperature.

3. 3

   If using marcha cake: crumble finely. Mix with 2 tbsp of the cooled millet. Leave 15 minutes to activate.

4. 4

   If using commercial yeast: mix with 1 tbsp millet flour and 2 tbsp lukewarm water.

5. 5

   Leave 15 minutes until slightly frothy.

6. 6

   In a clean dry container mix the cooled cooked millet with the activated starter.

7. 7

   Add 2 cups cool boiled water. Stir gently.

8. 8

   Transfer to a sealed jar or covered clay pot.

9. 9

   Ferment at room temperature for 2 to 3 days.

10. 10

    The tongba millet is ready when it smells pleasantly sour and yeasty.

11. 11

    The grains will have absorbed the liquid and swelled.

12. 12

    To serve: place 2 to 3 tbsp fermented millet in a bamboo vessel or cup.

13. 13

    Pour very hot (near-boiling) water over it. Wait 2 minutes. Sip through the filter straw — the straw filters out the millet grains. Refill with more hot water 2 to 3 times until the millet is exhausted.