Avay is a Puyuma ceremonial rice dish made by placing millet, glutinous rice, and pork into a bamboo tube or crock and shaking it repeatedly until the ingredients mix evenly, then steaming it. This is not an everyday meal — it is the centerpiece food of the Puyuma Mangayaw (Great Hunting Ceremony, including the Monkey Ritual and mourning-release rite), a ritual registered as a folklore-category cultural asset on Taiwan's National Cultural Heritage Database, typically held around late December each year.
The Puyuma Mangayaw (Great Hunting Ceremony, including the Monkey Ritual/Mangayangayaw and the mourning-release rite) is registered as a folklore-category cultural asset on Taiwan's National Cultural Heritage Database. The Monkey Ritual typically begins in late December, and the Mangayaw itself is now held as a fixed multi-day event from December 27–31. Avay (also called abay/binariyaw) — a glutinous rice cake made in villages such as Nanwang and Puyuma — is distinct in name and cultural context from the Paiwan people's abai.
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
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.
Frequently Asked Questions
Can you buy avay normally?
Avay is not sold commercially; versions at street stalls are mostly simplified imitations, and the authentic version can only be tasted during ceremonial occasions.
When is the Puyuma Mangayaw held?
The Monkey Ritual typically begins in late December, and the Mangayaw is now held as a fixed event from December 27 to 31.
Is avay the same food as the Paiwan abai?
No — avay is a Puyuma word and abai is a Paiwan word; the two differ in cultural context and preparation method.
Sources
- 卑南族mangayaw大獵祭（含猴祭、除喪） - 國家文化資產網 — 大獵祭登錄為國家文化資產與祭儀時程
- 卑南族飲食文化 - Kevin Home — avay/abay飲食文化說明