Five-coloured sticky rice of the Tay People

In the rich culinary heritage of the Tay ethnic community in Tuyen Quang, many simple yet distinctive dishes carry unique local flavors, such as grilled “ca bong” fish, rice cooked in bamboo tubes, or smoked buffalo meat. Among them, five-coloured sticky rice always holds a special attraction for visitors.

Five-coloured sticky rice is considered a symbol of unity and the aspiration for prosperity. Using natural ingredients from the mountains and forests, Tay women skillfully dye fragrant glutinous rice with extracts from leaves, tubers, and forest flowers, creating vibrant colors that embody wishes for good fortune and family reunion during festivals, weddings, or spring celebrations.

The first and most important step is selecting the rice. The Tay mainly use upland glutinous rice, with large, round, firm, and intact grains.

Leaves of the purple magenta plant, commonly found on upland fields or in home gardens, are essential for creating the distinctive colours.

The rice is soaked in natural colour extracts for three to four hours. Then left overnight before steaming.

The secret lies in steaming with a traditional wooden steamer, which gives the rice both fragrance and stickiness while preserving its rustic character.

The Tay woman carefully places the rice into the steamer, preparing to cook the sticky rice.

Depending on the quantity, the rice may be steamed separately by colour or together in layers, separated by bamboo weaves to prevent the colours from mixing.

The fire must be kept steady - not too strong, not too weak - so the rice cooks evenly, producing soft, fragrant, and delicious grains.

A typical batch takes about 40 minutes, cooking two to six kilograms at a time. When the steam rises steadily and continuously, the rice is ready.

Finally, portions of the colourful sticky rice are carefully wrapped in green dong leaves, ready to be placed on the ancestral altar or served to guests during festive days.

Nguyen Yem