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Kabok

AI-drafted · awaiting admin review

Sweet balls of popped rice bound with molasses, made for festivals and offerings in Manipur.

Region: ManipurOccasion: Festivals, offerings and giftingTime: 40 minServes: 15 piecesVegan

Ingredients

  • 4 cups puffed or popped rice (kabok)
  • 1 cup grated jaggery or sugarcane molasses
  • 2 tbsp water
  • 1 tbsp roasted sesame seeds (optional)
  • A little water to wet the hands

Method

  1. Dry-roast the puffed rice in a wide pan for 2–3 minutes until crisp.
  2. Melt the jaggery with water and boil until a drop in cold water forms a firm ball.
  3. Add the puffed rice and sesame and mix quickly to coat.
  4. With wet hands, shape the warm mixture into firm balls.
  5. Cool and store airtight.

History

Kabok refers both to popped rice and the sweets made from it. Rice in its many forms is central to Meitei food and ritual.

Significance

Kabok sweets are prepared for festivals and religious ceremonies and are shared among families and neighbours.

Sources