Minil Songa
Veg
Vegan
Garo glutinous rice cake wrapped in banana leaf — sticky rice soaked and then steamed in a banana leaf parcel until the rice becomes dense, slightly chewy, and fragrant from the leaf. Made at Wangala (the Garo harvest festival) and other celebrations; eaten plain or alongside pork preparations.
Cuisines
Meghalayan
Best for
Breakfast
Snacks
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | black sesame seeds |
| 1 cup | sticky rice |
| 2 cups | water |
| — | salt to taste |
Instructions
- 1 Wash the sticky rice thoroughly and soak it in water for at least 4 hours or overnight.
- 2 Drain the soaked rice and set aside.
- 3 In a dry pan, roast the black sesame seeds on low heat until they are fragrant and start to pop. Be careful not to burn them.
- 4 Allow the roasted sesame seeds to cool, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
- 5 In a pot, bring 2 cups of water to a boil.
- 6 Add the soaked and drained sticky rice to the boiling water.
- 7 Cook the rice on a low flame, stirring occasionally, until it becomes soft and the water is absorbed.
- 8 Once the rice is cooked, add the ground sesame seeds and salt to taste.
- 9 Mix well until the sesame seeds are evenly distributed throughout the rice.
- 10 Serve warm as a side dish or a light meal.
Tips
For a richer flavor, you can add a teaspoon of mustard oil while mixing the sesame seeds with the rice.