Glutinous Rice Festival

(မာ်) It is the eleventh month of the Myanmar calendar. As this is the last period of the cool season, it is very cold in January and February. The month of (မာ်) is the harvest festival, all the products of the farm and garden go into making ”htamane ”, a concoction of glutinous rice, sesame seeds, peanuts, shredded coconut, flavoured with ginger and mixed with cooked oil. Htamane feast is either celebrated communally or done just in the private circle of family and friends. The nature of the feast is such that, in whatever way the feast is celebrated, it means a big gathering because many hands are needed. In a communal feast, people come around with contributions of glutinous rice and other ingredients. It is an option, though; one can just give their service, if not anything else.

History of Glutinous Rice

The festival has ancient origins linked to agriculture and Buddhist traditions. After the rice harvesting season, people offer the first cooked rice to monks and the Buddha as a way of showing appreciation for a good harvest. This custom symbolizes blessing, respect, and unity among family and community members. It is believed that offering the first rice brings good fortune, health, and abundance for the rest of the year.

Source:Mon National College

Festival Activities

• Offering freshly cooked rice to monks

• Alms-giving ceremonies

• Paying respect to elders and community leaders

• Traditional songs and dances 

• Gathering for shared meals and prayers

Source:Mon National College

Ingredients in Glutinous Rice

1. Glutinous rice – The main ingredient, soaked and steamed. 2. Split peas (chickpeas or green peas) – Cooked and mixed for flavor and texture. 3. Roasted peanuts – Crushed and added for crunchiness. 4. Fried chili oil – Optional, used for a bit of spice. 5. Shredded coconut  Fresh coconut is added for sweetness and aroma. 6. Coconut oil – Used during mixing to add richness. 7. Salt – To enhance the overall taste. 8. Sugar – Sometimes added for a slightly sweet flavor. 9. Pandan leaves (optional) – Used for natural fragrance while cooking.

Source:Myanmar International

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