Meghalaya Sakin Gata Garo Rice Cake Festival

Method

1. 1

   Soak the glutinous rice: Wash and soak 2 cups glutinous rice for 4 hours until each grain is fully hydrated and slightly soft.

2. 2

   Make the filling: Mix roasted sesame seeds with grated jaggery and cardamom powder. Mix until the jaggery melds with the warm sesame. Divide into 8 to 10 portions.

3. 3

   Prepare banana leaves: Cut banana leaves into 20 x 25 cm pieces. Soften by passing briefly over a flame or dipping in hot water. Wipe dry.

4. 4

   Drain the rice: Drain the soaked glutinous rice. Add a pinch of salt. Stir.

5. 5

   Fill the banana leaf: Place 3 tablespoons of soaked glutinous rice in the centre of a banana leaf piece. Make a small well in the rice. Place one portion of sesame-jaggery filling in the well. Cover the filling with 1 more tablespoon of rice.

6. 6

   Wrap tightly: Fold the banana leaf over the rice to form a flat rectangular parcel. Fold the sides under. The parcel should be tight enough that the rice cannot move inside.

7. 7

   Secure the parcel: Tie with a strip of banana leaf or a piece of string. Make all parcels.

8. 8

   Steam the parcels: Fill a steamer with water. Bring to a boil. Place the banana leaf parcels in a single layer. Cover and steam on medium-high for 25 to 30 minutes.

9. 9

   Test doneness: Open one parcel — the glutinous rice inside should be fully cooked, sticky and translucent. If still opaque, reseal and steam 10 more minutes.

10. 10

    Serve: Serve in the banana leaf. Let each person open their own parcel. The rice should be sticky and fragrant from the leaf, with the sweet sesame-jaggery filling inside.

11. 11

    Note: Sakin Gata is made for the Wangala festival — the most important celebration of the Garo people of Meghalaya, a harvest thanksgiving festival observed in November. During Wangala, traditional Garo music using long drums is played and rice cakes are prepared as offerings and shared among community members. The sticky rice with sesame-jaggery filling is specifically the festival sweet of this occasion.