Cơm rượu

Cơm rượu (Vietnamese pronunciation: [kəːm ʐɨə̌ˀw]) also known as rượu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice.^[1] It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.^[2]^[3]

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Quick Facts Type, Course ...

Cơm rượu
Plastic containers of cơm rượu
Type	Rice pudding
Course	Dessert
Place of origin	Vietnam
Region or state	Southern Vietnam
Main ingredients	Glutinous rice, yeast

To prepare cơm rượu, glutinous rice is cooked, mixed with yeast, and rolled into small balls.^[2] The balls are served in a slightly alcoholic milky, white liquid which is essentially a form of rice wine, and which also contains small amounts of sugar and salt.^[1] The dish is eaten with a spoon.

In Northern Vietnam, a similar dessert (which is thicker, with no liquid, and not made into balls) is called xôi rượu.

Northern-style cơm rượu uses nếp cái hoa vàng or nếp than.^[1]

Cơm rượu in the central region is made with nếp ngỗng, and is cut into thick squares, and fermented in layers of banana leaves. This variation is also the strongest.^[1]

See also

References

External links

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