Chhangban
AI-drafted · awaiting admin review
Soft cakes of steamed sticky rice, pounded and shaped by hand, eaten with tea or on festive days.
Region: MizoramOccasion: Festivals, Christmas and New Year, and tea timeTime: 1 hour + soakingServes: 6Vegan
Ingredients
- 2 cups glutinous (sticky) rice, soaked 4–5 hours
- 2 tbsp sesame seeds, toasted (optional)
- A pinch of salt
- Sugar or jaggery to serve (optional)
- Banana leaves for steaming
Method
- Drain the rice and steam it over boiling water for 30–40 minutes until soft and sticky.
- Pound the hot rice in a mortar (or knead it with a wet wooden spoon) until it becomes a smooth, sticky mass.
- Mix in salt and sesame seeds.
- Shape into small flat cakes with wet hands and wrap in pieces of banana leaf.
- Eat fresh, or toast lightly on a pan and serve with tea and a little sugar.
History
Sticky rice is grown on Mizo hill farms and pounding it into cakes is an old practice for festive days.
Significance
Chhangban is shared during festivals and family celebrations and offered to visitors with tea.