Yimchunger Naga Sticky Rice Cake
Pounded sticky rice formed into dense cakes and steamed in plantain leaves. Yimchunger Naga festival food served during harvest celebrations.
Ingredients
- salt (optional) (whole)
- rice — 250 g (ground)
Method
- Soak the sticky (glutinous) rice in water for several hours or overnight until soft.
- Drain the rice well and pound it in a mortar (traditionally on a wooden pounding block) until it forms a coarse, sticky dough.
- Mix in a little salt to season, and knead briefly to bring the pounded rice together into a firm dough.
- Divide the dough into portions and wrap each portion in plantain (banana) leaves, pressing into flat cake shapes.
- Arrange the wrapped cakes in a steamer and steam for 20-25 minutes until firm and fully cooked through.
- Cool slightly, unwrap, and serve warm with tea - the traditional Yimchunger Naga harvest-festival snack.
Common questions
- How many calories in one plate of Yimchunger Naga Sticky Rice Cake?
- 113 kcal per plate.
- How much cooking time?
- 50 min — 30 min prep, 20 min cooking.