Chhangban
Traditional Mizo steamed sticky (glutinous) rice cake. Finely ground sticky rice is made into a dough, wrapped in plantain leaves and steamed, then served with kurtai (jaggery) and tea. Known as Chhangban leh Kurtai.
Ingredients
- Bora Rice (Assamese Waxy Sticky Rice) — 250 g (ground)
- Water — 1 cup (whole)
- salt (optional) (whole)
- Jaggery — 50 g
Method
- Wash and prepare all ingredients for Chhangban. Chop vegetables, marinate protein if needed.
- Prepare the dough/batter with flour, salt, and water. Knead well and rest for 15 minutes.
- Divide into portions. Roll out or shape as needed. Add stuffing if applicable.
- Cook on a hot tawa with ghee/oil, or deep fry until golden brown.
- Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.
Common questions
- How many calories in one plate of Chhangban?
- 364 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.