The process of making “beaten rice,” known locally as “sip,” involves using a wooden mortar and pestle to pound heated rice. The paddy is heated or fried first without water or oil in the pan before being placed into a wooden mortar. The paddy is then pounded to flatten the rice and to separate the germ from the husk. Two people standing face to face pound the heated rice in turn using one pestle each. When the husk has been fully separated from the germ, and the rice is pounded flat, it is known as “sip.”