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
| 1 cup | sticky rice |
| 1/4 cup | sugar |
| 1/2 cup | coconut milk |
| 1/4 teaspoon | salt |
| 1 tablespoon | sesame seeds |
| — | banana leaves or aluminum foil for wrapping |
Instructions
- 1 Wash the sticky rice thoroughly and soak it in water for at least 2 hours or overnight.
- 2 Drain the soaked rice and mix it with sugar, coconut milk, and salt in a bowl.
- 3 Cut the banana leaves into squares and soften them by briefly passing them over a flame or dipping them in hot water.
- 4 Place a portion of the rice mixture in the center of a banana leaf square.
- 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 Repeat the process with the remaining rice mixture.
- 7 Place the wrapped parcels in a steamer and steam for about 40 minutes until the rice is cooked through.
- 8 Toast the sesame seeds in a dry pan until golden and fragrant.
- 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.