Tangy rice balls formed by hand from rice cooked with turmeric and mixed with fish flakes, onion oil, and fermented flavors. These portable snacks are a staple of Burmese markets and picnics.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Cook jasmine rice with turmeric and a little oil until fluffy and evenly golden from the turmeric.
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2
While rice is warm, mix in fish flakes, onion oil, fish sauce, and toasted chickpea flour until well combined.
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3
Allow the mixture to cool slightly until it can be handled, then form into golf-ball-sized rounds using dampened hands.
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4
Arrange the rice balls on a plate and garnish each with a pinch of diced onion and cilantro leaf.
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5
Serve with sliced green chilies and extra fish sauce on the side for dipping.
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6
The rice balls can be wrapped in banana leaves for transport, lasting several hours at room temperature.
Did You Know?
Htamin jin translates to sour rice, and the slight tanginess comes from a natural fermentation process that also helps preserve the rice balls in Myanmar's tropical heat.
Chef's Notes
Equipment Tips
- rice cooker
- mixing bowl
The Story Behind Htamin Jin
Htamin jin is one of Myanmar's oldest portable foods, developed as a practical solution for travelers and farmers who needed nourishing food that could withstand tropical heat without refrigeration. The fermentation technique that gives the rice its characteristic tang is a preservation method shared across Southeast Asian rice cultures, adapted in Myanmar with the addition of turmeric and dried fish.
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