Mizo Rice Cake (Chhangban)

Name: Mizo Rice Cake (Chhangban)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Mizo
Ingredients: 300 g Glutinous rice; 120 g Jaggery; 100 ml Water; 2 tbsp Sesame seeds; 1 pinch Salt; 6 pieces Banana leaves; 3 tbsp Coconut; 1 tbsp black sesame seeds; 2 tbsp rice flour

Soft steamed rice cakes made from ground glutinous rice and jaggery, wrapped in banana leaf, enjoyed at Mizo festivals and tea time.

🇮🇳India· Mizoram

Prep: 30 min
Cook: 40 min
Total: 70 min
Servings: 6
Difficulty: Medium
Calories: 190 kcal

Ingredients

0 of 9 gathered

Servings

300 g Glutinous rice — soaked overnight
120 g Jaggery — grated
100 ml Water — for grinding
2 tbsp Sesame seeds — toasted
1 pinch Salt
6 pieces Banana leaves — cut into squares
3 tbsp Coconut — grated, optional topping
1 tbsp black sesame seeds — toasted and crushed
2 tbsp rice flour — for dusting

Equipment

•Steamer
•Banana leaves

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 2 g
carbs: 40 g
fibre: 1 g
protein: 3 g
calories: 190 kcal

Instructions

1
Drain the soaked glutinous rice. Grind it with water into a smooth, thick paste.
2
Dissolve the jaggery (unrefined sugar) in a little warm water to make a syrup.
3
Mix the jaggery syrup and a pinch of salt into the rice paste.
4
Stir in the toasted sesame seeds.
5
Put a spoonful of the mixture onto each banana leaf square. Fold it into a parcel.
6
Arrange the parcels in a steamer basket over boiling water.
7
Steam for 25 to 30 minutes until the cakes turn firm and translucent.
8
Let them cool slightly and unwrap. Top with grated coconut before serving.