.Imagine rice is boiled in bamboo tube rather than traditional utensil. It’s not imagination but reality in Mayanmar rural areas where Bamboo-tube sticky rice locally known as “Kauk Nyin Kyidauk” and is one of the favorite seasonal foods among many traditional numbers made in authentic traditional ingredients .

In mayanmar , “Tin-wa” “pencil tube bamboo” is used in making Bamboo-tube sticky rice among the large array of bamboo grow there. Old-age bamboo and newly fresh sticky rice are used to get an aromatic seasonal food called Bamboo-tube sticky rice.
Method/Steps:

• Firstly Bamboos are cut up by a saw to have hollow bamboo opening with other-joint-end closed.
• Put the rice into a large bowl and fill the bowl with cold water.
• Immerse the rice in water for at least 6 hours, then drain, rinse thoroughly, and drain again.
• Each tube fully filled-up with sticky rice is hit against the ground to become dense.
• Place the bamboo sticks serially in vertical order l in a large container. And then each stick is kept one by one verticallyacross the fire stove to bake.
• Then, they are backed on open fire using dried leaves and bamboo wastes.
• Heat the bamboo sticks continuously until the water in the bamboo sticks starts boiling, you have to turn each stick around.
• When the sticky rice bamboo tubes are boiled up again, each sticky rice bamboo stick opening is closed with straw and then they are turned upside down and continued to keep them on fire with the remaining heat.
• When these heated bamboo-sticks are cooled, the blocks of straw at each end of sticks are then removed and the outer-coverings of bamboo-sticks are peeled off by chopping with knife.
• Then the closed-end of bamboo-joints is marked with small chopper cuts to open the bamboo-sticks easily.
• Peel the bamboo strips off and you have a lovely cylinder of sticky rice encased in a thin membrane only from the type of Tin-wa “Pencil tube bamboo”. It gives a nice flavor.