Chuak (Tripuri Rice Beer)

Name: Chuak (Tripuri Rice Beer)
Prep time: 45 min
Cook time: 72 h
Total time: 72 h 45 min
Yield: 6 servings
Cuisine: Tripuri
Ingredients: 1 kg glutinous or local rice; 2 pieces traditional starter cake (mod/humai); 1.5 litres Water; 4 pieces Banana leaves; 1 piece bamboo basket or earthen pot; 1.5 litre drinking water; 2 pieces banana leaf; 1 tsp Ginger; 2 tbsp Jaggery

Traditional Tripuri fermented rice beer made with steamed rice and local starter cakes, described here for cultural understanding of home fermentation practice.

🇮🇳India· Tripura

Prep: 45 min
Cook: 4320 min
Total: 4365 min
Servings: 6
Difficulty: Hard
Calories: 110 kcal

Ingredients

0 of 9 gathered

Servings

1 kg glutinous or local rice — washed and soaked
2 pieces traditional starter cake (mod/humai) — crumbled, made from rice and local herbs
1½ litres Water — boiled and cooled
4 pieces Banana leaves — for lining the fermenting vessel
1 piece bamboo basket or earthen pot — for fermentation
1½ litre drinking water — filtered
2 pieces banana leaf — for covering
1 tsp Ginger — grated
2 tbsp Jaggery — optional

Equipment

•Large earthen pot
•Bamboo basket
•Muslin cloth

Nutrition

Per serving, approximate

Calories: 110 kcal
fat: 0 g
carbs: 22 g
fibre: 0 g
protein: 1 g
calories: 110 kcal

Instructions

1
Soak the rice for a few hours. Steam it until it is fully cooked but firm, not mushy.
2
Spread the steamed rice on a clean banana leaf. Let it cool completely to room temperature.
3
Crumble the traditional starter cake evenly all over the cooled rice.
4
Mix gently so the starter spreads throughout the rice. Do not mash the grains.
5
Line an earthen pot or bamboo basket with banana leaves. Put the rice mixture inside and press down lightly.
6
Cover tightly. Leave it to ferment (brew naturally) in a warm, quiet corner for three to five days.
7
When it smells fragrant, pour boiled and cooled water over the mash. Let it soak for several hours.
8
Strain the liquid through a muslin cloth (thin cotton fabric) into a clean container.
9
Serve the strained chuak (rice beer) in small bamboo cups for festivals and community gatherings.

Chef's tips

Warmer weather speeds up the fermentation process. Traditional starter cakes are essential for the authentic flavour and are usually shared within the community.