Flat sticky rice cakes made with glutinous rice and sesame seeds, pressed and dried — a traditional Garo preparation eaten as a snack or meal during festivals.
Ingredients
1 cup glutinous rice (sticky rice) — soaked overnight and drained
3 tbsp sesame seeds — dry-roasted
1/4 tsp salt
3 tbsp water if needed
Method
Cook the soaked, drained glutinous rice: steam in a cloth-lined steamer for 20 to 25 minutes until completely cooked and sticky.
Or cook in a pot with a small amount of water until very soft and sticky.
While still hot, transfer the cooked sticky rice to a bowl.
Add dry-roasted sesame seeds and salt. Mash and knead the rice with wet hands or a wooden spoon until the sesame seeds are evenly distributed throughout. Add a little water if needed to prevent sticking to hands.
Divide the rice mixture into 8 equal portions.
With wet palms, shape each portion into a flat oval cake about 1 cm thick and 8 cm long.
Let the cakes cool and set for 20 minutes.
The sakin can be eaten immediately as is — soft and slightly chewy.
For the dried version: place the shaped cakes on a tray in the sun or in an oven at 100°C for 2 to 3 hours until partially dried and firm.
This extends shelf life to several days.
To eat dried sakin: toast briefly on a dry pan or over a flame until slightly crisped on the outside.