Meghalaya Shad Suk Mynsiem Rice Cakes
Sweet rice flour cakes prepared in Khasi households during the Shad Suk Mynsiem spring thanksgiving dance festival celebrations.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Steamer
- •Griddle
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 4 g
- carbs
- 44 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 220 kcal
Instructions
- 1
Stir the jaggery (unrefined sugar) into warm water until dissolved. Strain the liquid to remove any grit.
- 2
Mix the rice flour with the jaggery water and a pinch of salt. Knead into a soft, pliable dough.
- 3
Divide the dough into small portions. Shape each portion into a flat, round disc.
- 4
Lightly oil a griddle. Cover and steam-cook the discs over low heat for 6–8 minutes per side.
- 5
Alternatively, steam the shaped discs in a steamer basket for 15–20 minutes until cooked through.
- 6
Scatter grated coconut and black sesame seeds over the finished cakes.
- 7
Arrange the cakes on a banana leaf platter to serve.
Chef's tips
Shape the discs to an even thickness so they cook at the same pace. You can easily double the batch to share with family and neighbours.
Ingredient substitutions
- jaggery → brown sugar for a milder sweetness
Storage
Store in an airtight container for up to 2 days.
Reheating
Warm briefly on a griddle or in a steamer before serving.
Common mistakes to avoid
- •Cooking over high heat, which browns the outside before the middle cooks through.
Serving suggestions
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