Cốm
Cốm, or green rice, is a flattened rice dish in Vietnamese cuisine. It is not dyed green, as can be done with pandan, but is immature rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened.[1] Cốm is a seasonal dish associated with autumn. It can be eaten plain or with coconut shavings. The taste is slightly sweet with a nutty flavor. It is a popular seasonal dessert across Vietnam, especially in Red River Delta cuisine.
 | |
| Course | Dessert |
|---|---|
| Place of origin | Vietnam |
| Region or state | Hanoi, Red River Delta |
| Main ingredients | Rice kernels |
| Variations | Cốm |
A traditional pastry, bánh cốm (green rice cake), is made using cốm with mung bean filling. Cốm is often offered to worship the ancestors in the Mid-Autumn Festival. The green rice can also be used in a sweet soup, chè cốm. Cốm is called com dep among the Khmer people.
See also
- Flattened rice
- Pinipig, a similar dish from the Philippines which uses green glutinous rice grains
- Poha (rice), a similar dish in South Asia which uses mature rice grains
- Rolled oats
References
- Fermented Foods: Naturally Enzymatic Therapy T. H. Yellowdawn - 2008 "Un-ripe rice is the grain of rice was just almost finished its forming the grains. Un-ripe rice was called “Cốm” in Vietnam, The grain is still soft and then start to ripe ..."
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.