Cốm – Wikipedia

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.

[external_link offset=1]

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.

[external_link_head] [external_link offset=2]

See also[edit]

  • 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[edit]

  1. ^ 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 …”

External links[edit]

  • Com Me Tri Vietnam Official Website

[external_footer]

Rate this post
Xem thêm  Hướng dẫn cách chụp ảnh xoá phông trên iPhone chuyên nghiệp

Bài viết liên quan

Để lại ý kiến của bạn:

Email của bạn sẽ không được hiển thị công khai.