Htamanè ( my, ထမနဲ, , mnw, ယိုဟ်သ္ၚု,also spelt htamane) is a

glutinous rice Glutinous rice ('' Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amyl ...

-based savory snack, and a seasonal festive delicacy in

Myanmar Myanmar, ; UK pronunciations: US pronunciations incl. . Note: Wikipedia's IPA conventions require indicating /r/ even in British English although only some British English speakers pronounce r at the end of syllables. As John Wells explai ...

. The traditional delicacy is ceremonially prepared around and on the full moon day of Tabodwe (), the 11th lunar month on the

traditional Burmese calendar A tradition is a belief or behavior (folk custom) passed down within a group or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include holidays or ...

(roughly in February), just as the cool season ends. Some pagodas and monasteries, including the Shwedagon Pagoda, hold htamane-making competitions ().

Preparation

The preparation begins with washing and soaking white and purple (nga cheik) glutinous rice. In a giant wide wok on a low stove, the glutinous rice is kneaded, crushed and boiled with water and ground nut oil until it becomes a thick blackish grey paste. The wok is lowered from the stove on to a small wooden block to hold it. Once there, the mixing process which is the main feature of making Htamanè begins. Typically, three people (almost always stout men) are involved in the mixing process. Two men each with giant wooden spatulas resembling rowing paddles begin to mix the glutinous dough while a third coordinates the two spatulas, often by holding on to it near the pot. Towards the end of the mixing process, toasted sesame seeds, peanut, fried ginger, ground nut oil and fried coconut shavings are added to the wok. These ingredients become evenly mixed with the dough paste. Once a batch of Htamanè has been prepared, more fried coconut shavings, peanuts and sesame seeds are added as garnishes. Making htamanè

''Htamanè'' is usually made at monasteries and specialized shops to accommodate the quantity and space requirements. A small portion is taken first as an offering to the

Buddha Siddhartha Gautama, most commonly referred to as the Buddha, was a wandering ascetic and religious teacher who lived in South Asia during the 6th or 5th century BCE and founded Buddhism. According to Buddhist tradition, he was born in L ...

as per custom and then it is usually sent around in the neighbourhood, to family and friends as a festival gift. The taste of Htamane is Sweet.

Preparation

References

See also