Kyat
An authentic beverage recipe from Meghalaya, India
Cook Time
1440 mins
Servings
4 servings
Difficulty
HardCategory
BeverageIngredients
For 4 servings
500g Sticky rice (glutinous rice)
30g Tuid (traditional Khasi yeast cake)
1000ml Water (for cooking rice)
500ml Water (for fermentation)
4piece Banana leaves (for lining)
5 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the sticky rice thoroughly under cold water until the water runs clear. Soak in water for 6–8 hours or overnight.
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Drain the soaked rice and steam it in a bamboo steamer lined with banana leaves for 25–30 minutes until fully cooked and sticky. Alternatively, cook in a pot with minimal water until the rice is soft and glutinous.
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Spread the cooked sticky rice on a clean banana leaf or tray and allow it to cool completely to room temperature (about 30–40 minutes). It is important the rice is not warm when the yeast is added.
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Crumble the tuid (traditional Khasi yeast cake) finely and sprinkle it evenly over the cooled rice. Mix gently but thoroughly to distribute the yeast.
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Transfer the rice-yeast mixture into a clean clay pot or glass jar lined with banana leaves. Press down gently.
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Cover the pot with banana leaves and seal with a cloth or lid. Keep in a warm, dark place at room temperature (25–30°C).
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Allow to ferment for 2–3 days. During this time, the rice will begin to liquefy and produce a sweet, mildly alcoholic liquid.
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After 2–3 days, strain the fermented mixture through a fine mesh cloth or strainer, squeezing out all the liquid.
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The strained liquid is kyat — it should be slightly sweet, mildly sour, and lightly effervescent with a low alcohol content.
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Serve chilled or at room temperature in traditional bamboo cups. Consume within 2–3 days for best flavor.
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Chef's Tips
Tuid is the traditional Khasi fermentation starter made from dried herbs and wild yeast — it is available in Meghalaya markets and gives kyat its distinctive flavor.
The rice must be completely cool before adding the yeast; warm rice will kill the yeast and prevent fermentation.
Fermentation time varies with temperature — warmer conditions speed up fermentation, cooler conditions slow it down.
Kyat is a mildly alcoholic traditional rice beer consumed during festivals and social gatherings in Meghalaya — it is not distilled and has a low alcohol content.
About This Dish
Kyat is a traditional beverage dish from Meghalaya, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Tuid is the traditional Khasi fermentation starter made from dried herbs and wild yeast — it is available in Meghalaya markets and gives kyat its distinctive flavor. - The rice must be completely cool before adding the yeast; warm rice will kill the yeast and prevent fermentation. - Fermentation time varies with temperature — warmer conditions speed up fermentation, cooler conditions slow it down. - Kyat is a mildly alcoholic traditional rice beer consumed during festivals and social gatherings in Meghalaya — it is not distilled and has a low alcohol content.
Category
Beverage
Cook Time
1440 mins
Servings
4 servings
Difficulty
Hard