Bekang
Veg
Vegan
Mizo fermented soybean paste — whole soybeans fermented for several days until they develop a strong, pungent aroma and sticky coating. Used to season bai, added to pork preparations for depth, and eaten as a pungent condiment alongside rice. Bekang is the Mizo equivalent of Japanese natto and the essential umami agent of Mizo cooking.
Cuisines
Mizo
Naga
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | sticky rice |
| 1 cup | water |
| 1 pinch | salt |
Instructions
- 1 Rinse the sticky rice thoroughly under cold water until the water runs clear.
- 2 Soak the rice in water for at least 30 minutes to 1 hour.
- 3 Drain the soaked rice and transfer it to a pot.
- 4 Add 1 cup of water and a pinch of salt to the pot with the rice.
- 5 Cover the pot with a lid and bring to a boil over medium heat.
- 6 Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
- 7 Turn off the heat and let it sit covered for another 10 minutes to steam.
- 8 Fluff the rice gently with a fork before serving.
Tips
For a more authentic flavor, cook the rice in a bamboo steamer if available.