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Chhangban
Chhangban: Mizo pounded sticky-rice cakes, eaten warm with sugar or tea
Chhangban are soft, chewy cakes that Mizo families make from steamed sticky rice pounded in a wooden mortar, traditionally for Christmas, Chapchar Kut and visits from relatives. They are eaten warm, dipped in sugar, or toasted the next day with a mug of black tea. The mistake people make is pounding cold rice: it will not come together, so work while it is steaming hot. Chef's tip: wet the pestle or your hands with salted water so the rice does not stick.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the cakes
- 14 oz sticky (glutinous) ricesoaked overnight
- ½ tsp salt
- 2 tbsp water
- 2 tbsp black sesame seeds (optional)toasted
- 4 tbsp sugarfor dipping
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Drain the 14 oz sticky (glutinous) rice and steam in a cloth-lined steamer, covered, until every grain is translucent and soft.
35 minStep 3: Pound with a wet pestle or a rolling pin, dipping it in the salted water, until the grains break down into a smooth, stretchy mass.
10 minStep 4: With wet hands, shape into palm-sized discs and press 2 tbsp black sesame seeds on top if using.
5 minStep 5: Serve warm with 4 tbsp sugar for dipping, or toast leftovers in a dry pan until crisp.
2 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 56 g
- Fat
- 1 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chhangban take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
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