Sticky rice steamed in leaves
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Glutinous rice wrapped in leaves and steamed, eaten plain or with jaggery and sesame, often packed for the fields.
Region: NagalandOccasion: Field meals; festivalsTime: 1 hour + soakingServes: 4Vegan
Ingredients
- 2 cups sticky (glutinous) rice
- Banana or other large leaves, washed and softened over a flame
- A pinch of salt
- Optional: 3 tbsp jaggery and 2 tbsp roasted black sesame for a sweet version
Method
- Soak the sticky rice for 4–6 hours and drain.
- Mix in the salt, or the jaggery and sesame for a sweet version.
- Place a few spoons of rice on each leaf and fold into a tight parcel. Tie with string or a strip of leaf.
- Steam the parcels for 35–45 minutes until the rice is soft and sticky.
- Serve warm or carry in the parcels to eat later.
History
Sticky rice is grown on Naga hill fields and has long been the rice for festivals and for food that must travel.
Significance
Leaf-wrapped sticky rice is taken to the fields and on journeys, and sweet versions are made for festivals and Christmas.