Northeast Indian

Chhangban (Steamed Sticky Rice Bread)

Name: Chhangban (Steamed Sticky Rice Bread)
Total time: 45 min
Yield: 6 servings
Cuisine: Northeast Indian
Ingredients: 2 cup glutinous sticky rice; 1/2 cup water, for grinding; 2 tbsp jaggery, grated; 1 piece banana leaf, for steaming

Bandana Gogoi @bandana_ghy

Chhangban (Steamed Sticky Rice Bread) is Northeast Indian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

45 min Medium Heart healthy Low sodium Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

2 cup glutinous sticky rice
1/2 cup water, for grinding
2 tbsp jaggery, grated
1 piece banana leaf, for steaming

How to cook it

The night before, rinse the sticky rice well and soak it fully submerged in water overnight.
The next morning, drain the rice and grind it with the measured water into a thick, smooth paste.
Stir the jaggery into the paste for a lightly sweet version, or leave it plain, which is how it is eaten most days.
Line a steamer basket with the banana leaf and spoon the paste into small, flattened rounds.
Steam over boiling water until the rounds turn firm, glossy, and slightly chewy, about 30 minutes.
Let cool just enough to handle, then serve warm alongside black tea.
This plain steamed cake is everyday Mizo breakfast food, not only a Chapchar Kut festival treat.

Watch how to cook Chhangban (Steamed Sticky Rice Bread)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Northeast Indian breakfast is a plate rather than a single dish. These are the courses that normally sit beside Chhangban (Steamed Sticky Rice Bread), read from the same composition Dinejot builds a real meal from.

The sharp little thing
- Coconut Chutney
  
  15 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Chhangban (Steamed Sticky Rice Bread) carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Chhangban (Steamed Sticky Rice Bread)
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 250 kcal
Protein: 5 g
Carbs: 55 g
Fat: 1 g
Fiber: 2 g
Sugar: 6 g
Sodium: 10 mg
Saturated fat: 0 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Chhangban (Steamed Sticky Rice Bread) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.