Meghalaya Sakin Sakin Garo Flat Sticky Rice Cake Sesame

Method

1. 1

   Cook the soaked, drained glutinous rice: steam in a cloth-lined steamer for 20 to 25 minutes until completely cooked and sticky.

2. 2

   Or cook in a pot with a small amount of water until very soft and sticky.

3. 3

   While still hot, transfer the cooked sticky rice to a bowl.

4. 4

   Add dry-roasted sesame seeds and salt. Mash and knead the rice with wet hands or a wooden spoon until the sesame seeds are evenly distributed throughout. Add a little water if needed to prevent sticking to hands.

5. 5

   Divide the rice mixture into 8 equal portions.

6. 6

   With wet palms, shape each portion into a flat oval cake about 1 cm thick and 8 cm long.

7. 7

   Let the cakes cool and set for 20 minutes.

8. 8

   The sakin can be eaten immediately as is — soft and slightly chewy.

9. 9

   For the dried version: place the shaped cakes on a tray in the sun or in an oven at 100°C for 2 to 3 hours until partially dried and firm.

10. 10

    This extends shelf life to several days.

11. 11

    To eat dried sakin: toast briefly on a dry pan or over a flame until slightly crisped on the outside.