Taiwan Food Atlas

Avay (Puyuma Millet Rice)

Avay in the Puyuma language — a ceremonial millet and glutinous rice bundle shaken and steamed in bamboo
📍 Taitung · Taitung City · Puyuma tribal communities⭐ Notable · Rice Dishes🔖 Puyuma · avay · millet · ceremonial food

The Puyuma word is avay; the Chinese characters render it "shaking rice." The name holds the action — millet, glutinous rice, and pork are placed in a bamboo tube or crock, shaken repeatedly to mix the ingredients evenly, then steamed. This is not an everyday bento. It is the centerpiece food on the Puyuma ceremonial table. During the Mangayaw (Great Hunting Ceremony) and Monkey Ritual from December to January, tribal members make large batches. Outside the ceremonial season, it is very rare for outside visitors to taste authentic avay.

What is Avay?

Avay is made from a base of millet and round glutinous rice mixed with cured or fresh diced pork. The mixture is packed into a bamboo tube or ceramic crock, sealed, shaken to distribute the ingredients evenly, then heated by steaming or slow cooking until set. The finished product is a compact rice bundle that carries the fragrance of bamboo leaves or palm leaves. The texture falls somewhere between a dumpling and mochi — the grains remain distinct and chewy but cling to one another, with pork fat infused into the grain core, savory and satisfying.

Avay resembles the Paiwan 'abai' in appearance, but the cultural context is different: abai is a Paiwan word, avay is a Puyuma word, and the technique and wrapping method also differ — the two should not be used interchangeably. The Puyuma cultural center is Nanwang Village (Puyuma Village) in Taitung City. Avay has long held a central place as a ceremonial food; the National Museum of Prehistory's permanent exhibition includes comprehensive documentation of Puyuma food culture. During ceremonial periods the tribal plaza is open to outside observers — that is the only time visitors may be invited to taste it.

How to eat it the authentic way

🎋
Only authentic during ceremonial seasonDecember to January, during the Puyuma Mangayaw and Monkey Ritual, is the only genuine time to experience avay. Follow the tribal announcement when the community opens its doors to outside observers.
🏛️
Cultural experience at the National Museum of PrehistoryThe National Museum of Prehistory periodically hosts indigenous food culture events; avay-making demonstrations and tasting sessions are sometimes offered.
🤝
Only accessible through community toursBook a Nanwang Village guided tour through the Taitung County Indigenous Community Tourism Platform. Some itineraries include traditional food preparation and tasting, with avay as a key highlight.
🙏
Respect taboos and ritual protocolsAvay is a ceremonial food. Ask tribal members before photographing or taking any. Do not request it uninvited or crowd around the preparation process.

Local knowledge

Verified sources

  • The National Museum of Prehistory's collections and permanent exhibition notes document Puyuma avay as a central ceremonial food.
  • The Taitung County Indigenous Peoples' Administration's ethnic food culture materials list avay as a representative traditional food of the Puyuma people.
  • Avay has been incorporated into the Puyuma traditional knowledge system and is continuously preserved through community cultural education and elder transmission programs.

Practical tips

  • Avay is not sold commercially. "Shaking rice" sold at general street stalls or night markets is largely a simplified imitation and differs considerably in flavor from authentic ceremonial avay.
  • Tribal access during ceremonial periods is subject to time restrictions. Check announcements from the Puyuma Cultural Development Association or the Taitung County Government Indigenous Peoples' Administration in advance.

Source: National Museum of Prehistory collection notes; Taitung County Indigenous Peoples' Administration cultural materials. Photos pending Dio's on-site shoot.

🗺️ View on the map ← All Taitung dishes