Awan bangwi (leaf-wrapped rice cakes)
AI-drafted · awaiting admin review
Soaked rice mixed with ginger and onion, wrapped in large leaves and boiled, made for festivals and journeys.
Region: TripuraOccasion: Festivals such as Buisu (the Tripuri New Year) and special occasionsTime: 1½ hours + 2 hours soakingServes: 6Vegan
Ingredients
- 2 cups sticky or local rice, soaked 2 hours
- 1 onion, finely chopped
- 1-inch piece ginger, finely chopped
- 1 tbsp oil
- Salt to taste
- Large leaves for wrapping (lairu or banana leaves), washed
- Kitchen string or strips of bamboo
Method
- Drain the rice and mix it with onion, ginger, oil and salt.
- Place a few spoons of the rice mixture on a leaf and fold it into a tight cone or packet.
- Tie the packet firmly so water cannot get in.
- Boil the packets in a large pot of water for about 1 hour, until the rice is cooked and firm.
- Cool slightly, unwrap and serve, or carry them wrapped for later.
History
Wrapping rice in leaves to cook and carry is an old practice in Tripura and across the North East.
Significance
Awan bangwi is prepared for festivals and offered to guests. Wrapped in leaves, it keeps well for travel and work in the fields.