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2. Chunga Pitha - Wikipedia

   en.wikipedia.org/wiki/Chunga_Pitha

   chunga fita on a dish. To make this rice cake, mulibash (a small type of bamboo) is required. This bamboo contains a special type of especially oily chemical that helps not burn the bamboo shoots in a fire. Sticky rice rolled with banana leaf is inserted into the bamboo tube. [11] Then it is burned with straw to make chunga pitha. [13]

3. Lemang - Wikipedia

   en.wikipedia.org/wiki/Lemang

   [2] [11] Nevertheless, rice cooking method using bamboo tubes is widespread in the region, including Brunei, [12] Minahasa, Dayak and Orang Asli tribes. [citation needed] The Minahasan version of this dish is known as Nasi Jaha, which is cooked in the same method. [13] In Minangkabau tradition, lemang making is called Malamang.

4. Sticky rice in bamboo - Wikipedia

   en.wikipedia.org/wiki/Sticky_rice_in_bamboo

   The dish is known by various names throughout Southeast Asia, including paung din (ပေါင်းတင်း) or kauk hnyin kyi dauk (ကောက်ညှင်းကျည်တောက်) in Burmese, kralan (ក្រឡាន) in Khmer, and khao lam (ข้าวหลาม, pronounced [kʰâw lǎːm]; ເຂົ້າຫລາມ, pronounced [kʰȁw lǎːm]) in Lao and Thai and ...

5. Ginataang labong - Wikipedia

   en.wikipedia.org/wiki/Ginataang_labong

   Ginataang labong or ginataang tambo is a Filipino vegetable stew made from bamboo shoots in coconut milk and spices with seafood or meat. It is the most common way of preparing bamboo shoots in Philippine cuisine. Ginataang ubod is a variant of the dish made with heart of palm but is otherwise prepared identically. [1] It is a type of ginataan.

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7. Zongzi - Wikipedia

   en.wikipedia.org/wiki/Zongzi

   The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling. [ 4 ] People in the Eastern world often translate this dish into English as rice dumplings or sticky rice dumplings , although the Chinese government ...