Mizo Rice Cake

Mizo Rice Cake

Mizo Rice Cake

Veg Vegan

Glutinous rice soaked, ground to a paste, and steamed in banana leaf parcels until firm and slightly chewy — the Mizo festival sweet made at Chapchar Kut and harvest celebrations. Plain or lightly sweetened with jaggery, the banana leaf imparts a faint grassy fragrance to the dense, satisfying cake.

Cuisines

Mizo

Best for

Snacks Breakfast

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

Sticky Rice 1 cup Sticky Rice
sugar 1/4 cup Sugar
Coconut Milk 1/2 cup Coconut Milk , thick
salt 1/4 teaspoon Salt
Sesame Seed 1 tablespoon Sesame Seed
Banana Leaf — Banana Leaf , or aluminum foil for wrapping

Instructions

  1. 1 Wash the sticky rice thoroughly and soak it in water for at least 2 hours or overnight.
  2. 2 Drain the soaked rice and mix it with sugar, coconut milk, and salt in a bowl.
  3. 3 Cut the banana leaves into squares and soften them by briefly passing them over a flame or dipping them in hot water.
  4. 4 Place a portion of the rice mixture in the center of a banana leaf square.
  5. 5 Fold the banana leaf over the rice to form a neat parcel and secure it with a toothpick or tie it with a string.
  6. 6 Repeat the process with the remaining rice mixture.
  7. 7 Place the wrapped parcels in a steamer and steam for about 40 minutes until the rice is cooked through.
  8. 8 Toast the sesame seeds in a dry pan until golden and fragrant.
  9. 9 Unwrap the steamed rice cakes and sprinkle toasted sesame seeds on top before serving.

Tips

For a more authentic flavor, use fresh banana leaves instead of aluminum foil.