Mizoram Mizo Sticky Rice Sai Rawn Sesame Jaggery Sweet

Method

1. 1

   Drain the soaked glutinous rice. Steam in a cloth-lined steamer for 20 to 25 minutes until completely cooked through and very sticky.

2. 2

   Or cook in a pot with just enough water to barely cover.

3. 3

   Dry-roast sesame seeds stirring constantly for 3 minutes until golden and popping. Set aside.

4. 4

   While rice is still hot transfer to a large bowl.

5. 5

   Add grated jaggery. Mix and knead vigorously with wet hands or a heavy spoon until the jaggery is completely dissolved and evenly distributed throughout.

6. 6

   The heat of the rice melts the jaggery.

7. 7

   Add dry-roasted sesame seeds and cardamom powder. Mix well.

8. 8

   If using coconut milk: mix it in for a creamier, more fragrant version.

9. 9

   Press into a flat layer on a tray. Cool 20 minutes.

10. 10

    Cut into squares or shape into small balls. Serve at room temperature.