Bekang Bai

Bekang Bai

Bekang Bai

Veg Vegan

A traditional Mizo dish combining fermented soybeans with bamboo shoots, creating a savory and protein-rich meal.

Cuisines

Mizo

Best for

Lunch Dinner

Build a full meal around Bekang Bai

Get a matched combo of sides and accents

Recipe

Prep: 10 min Cook: 35 min Total: 45 min 2-3 servings

Ingredients

Sticky Rice 1 cup Sticky Rice
water 1 cup Water
Coconut Milk 1 cup Coconut Milk , thick
salt 1/4 teaspoon Salt

Instructions

  1. 1 Rinse the sticky rice under cold water until the water runs clear.
  2. 2 In a medium-sized pot, combine the rinsed rice, water, coconut milk, and salt.
  3. 3 Bring the mixture to a boil over medium heat.
  4. 4 Once it starts boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
  5. 5 Let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  6. 6 Remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the rice to finish cooking in its own steam.
  7. 7 Fluff the rice gently with a fork before serving.

Tips

For a richer flavor, use freshly squeezed coconut milk if available.