Glutinous rice pounded and shaped into cakes with jaggery and sesame — a traditional festival sweet of Mizoram made for Chapchar Kut, the most important Mizo festival.
Ingredients
1 cup glutinous rice (sticky rice) — soaked overnight and drained
3 tbsp sesame seeds — dry-roasted
3 tbsp jaggery — grated
1/4 tsp cardamom powder
A pinch of salt
Method
Cook the soaked drained glutinous rice by steaming in a cloth-lined steamer for 20 to 25 minutes until completely cooked and very sticky throughout.
Or cook in a pot with a small amount of water.
Dry-roast sesame seeds in a small pan stirring constantly for 3 minutes until golden and popping. Set aside.
While still hot transfer the cooked sticky rice to a bowl.
Add grated jaggery, roasted sesame seeds, cardamom powder and a pinch of salt.
Mash and knead together with wet hands or a heavy wooden spoon until the jaggery is completely incorporated and the sesame seeds are evenly distributed.
Work quickly while the rice is still warm.
With wet palms shape into small oval or round cakes — about 5 cm diameter and 1 cm thick.
Cool 20 minutes until firm. Serve at room temperature.