Mizoram Mizo Sticky Rice Sai Rawn Sesame Jaggery Sweet

Ingredients

• 1.5 cups glutinous rice (sticky rice) — soaked 2 hours and drained
• 3 tbsp sesame seeds — dry-roasted until golden
• 4 tbsp jaggery — grated
• 1/4 tsp cardamom powder
• A pinch of salt
• Coconut milk — 1/2 cup (optional for creamier version)

Method

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. Or cook in a pot with just enough water to barely cover.
3. Dry-roast sesame seeds stirring constantly for 3 minutes until golden and popping. Set aside.
4. While rice is still hot transfer to a large bowl.
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. The heat of the rice melts the jaggery.
7. Add dry-roasted sesame seeds and cardamom powder. Mix well.
8. If using coconut milk: mix it in for a creamier, more fragrant version.
9. Press into a flat layer on a tray. Cool 20 minutes.
10. Cut into squares or shape into small balls. Serve at room temperature.