Chhangban
Mizo flat rice noodles — thick, hand-cut noodles made from fermented or plain rice flour dough, boiled and served in a pork or chicken broth with sliced meat, spring onion, and dried chilli. A uniquely Mizo noodle dish with no wheat, reflecting the rice-only grain culture of the Lushai Hills.
Cuisines
Mizo
Best for
Breakfast
Lunch
Build a full meal around Chhangban
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
|
1 cup | Sticky Rice |
|
1/2 cup | Water |
|
1 pinch | Salt |
|
2 tablespoons | Coconut , grated |
|
— | Banana Leaf , for wrapping |
Instructions
- 1 Wash the sticky rice thoroughly under running water.
- 2 Soak the washed rice in water for at least 2 hours.
- 3 Drain the soaked rice and mix it with a pinch of salt and grated coconut.
- 4 Cut the banana leaves into rectangular pieces and soften them by passing them over an open flame briefly.
- 5 Place a portion of the rice mixture onto a banana leaf piece.
- 6 Fold the banana leaf to securely wrap the rice mixture, creating a neat parcel.
- 7 Repeat with the remaining rice mixture and banana leaves.
- 8 Place the wrapped parcels in a steamer and steam for about 30-40 minutes until the rice is cooked through.
- 9 Remove from the steamer and let it cool slightly before serving.
Tips
Ensure the banana leaves are soft to prevent tearing when wrapping the rice.