Jaintia Minil Songa

Name: Jaintia Minil Songa
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Yield: 4 servings
Cuisine: Jaintia
Ingredients: 400 g black sticky rice; 4 pieces fresh green bamboo tubes; 200 ml Water; 50 g Jaggery; 4 pieces banana leaf; 2 stalks spring onion; 2 tbsp coriander leaves; 3 cloves Garlic

Black sticky rice slow-cooked in fresh bamboo tubes over fire, prized in the Jaintia Hills for its natural sweetness and smoky aroma.

🇮🇳India· Meghalaya

Prep: 480 min
Cook: 60 min
Total: 540 min
Servings: 4
Difficulty: Medium
Calories: 270 kcal

Ingredients

0 of 8 gathered

Servings

400 g black sticky rice — soaked overnight
4 pieces fresh green bamboo tubes — sealed at one end by a node
200 ml Water — to moisten rice
50 g Jaggery — crushed, optional
4 pieces banana leaf — to plug tube openings
2 stalks spring onion — chopped
2 tbsp coriander leaves — finely chopped
3 cloves Garlic — crushed

Equipment

•Fresh bamboo tubes
•Open fire

Nutrition

Per serving, approximate

Calories: 270 kcal
fat: 1 g
carbs: 58 g
fibre: 2 g
protein: 5 g
calories: 270 kcal

Instructions

1
Drain the soaked black sticky rice. Mix it with a little water and crushed jaggery (unrefined cane sugar) if using.
2
Fill the bamboo tubes about three-quarters full with the rice mixture.
3
Roll up a piece of banana leaf and plug the open end of each tube securely.
4
Light an open fire or bed of hot embers. Lean the bamboo tubes against it at an angle.
5
Roast for 45–60 minutes until the rice is fully cooked. Turn the tubes regularly so they heat evenly.
6
Tap the tube to check. A firm, hollow sound means the rice inside has set.
7
Take the tubes off the fire. Let them cool slightly.
8
Carefully split the bamboo open to reveal the rice cylinder. Slice it to serve.

Chef's tips

Black sticky rice takes slightly longer to cook than white sticky rice, so allow extra time on the fire. Fresh bamboo gives the best aroma, whereas dried bamboo can scorch too quickly.