Naga Rice Cake
Veg
Vegan
Steamed rice flour dumplings or cakes wrapped in banana or taro leaf — plain or lightly flavoured with sesame and eaten at harvest festivals and the Hornbill Festival. Different tribes have different wrapping and shaping techniques; the Angami version is compact and firm while the Lotha version is softer. A ceremonial food that marks the end of the agricultural year.
Cuisines
Naga
Best for
Snacks
Breakfast
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
| 1 cup | sticky rice |
| 1 cup | grated coconut |
| 1/2 cup | sugar |
| 1/4 teaspoon | salt |
| 2 tablespoons | sesame seeds |
| 1 cup | water |
| 1 tablespoon | banana leaves (optional for wrapping) |
Instructions
- 1 Wash the sticky rice thoroughly and soak it in water for at least 30 minutes.
- 2 Drain the rice and place it in a pot with 1 cup of water.
- 3 Cook the rice on medium heat until the water is absorbed and the rice is tender.
- 4 In a separate pan, lightly toast the sesame seeds until they are golden brown.
- 5 In a large mixing bowl, combine the cooked rice, grated coconut, sugar, salt, and toasted sesame seeds.
- 6 Mix all the ingredients well until the sugar is fully dissolved and the mixture is evenly combined.
- 7 If using banana leaves, cut them into squares and soften them by passing them over a flame or steaming briefly.
- 8 Place a portion of the rice mixture onto a banana leaf square and fold it into a parcel.
- 9 Steam the wrapped parcels for about 10 minutes to allow the flavors to meld.
- 10 Serve warm or at room temperature.
Tips
For an authentic touch, use fresh banana leaves for wrapping, as they impart a unique aroma to the rice cake.