Sticky rice in Assamese Bora saul (বৰা চাউল) is a variety of glutinous rice found in Assam. Bora saul is mostly used during Bihu festivals to make til pitha, narikol pitha and ghila pitha (rice cakes). Sticky rice is an important ingredient of Assamese cuisine. Assamese like to eat boiled sticky rice also with curd and jaggery(jolpan) and also with meat or vegetables. Assamese cuisine is different from the mainland India and is very similar to Southeast Asian cuisines.
|sticky rice cake|
Steamed Sticky Rice Cake with Coconut
📎Course : Dessert
📎Cuisine : Assamese (Indian)
🔪Preparation Time : 5 minutes
♨Cooking Time : 20 minutes
🕞Total : 25 minutes
🍴Servings : 4
🍴Servings : 4
- 2 cups of sticky rice powder
- 1 cup of grated coconut
- 1/3 cup sugar
- 1 tsp baking powder
- 1 tsp vegetable oil
- 1/2 cup milk (or as required)
- 2-3 cherries
- In a large mixing bowl take sticky rice powder, grated coconut, sugar and baking powder. Mix well.
- Add milk slowly and mix well by stirring constantly.
- Use a steel or aluminum bowl for steaming.
- Pour 1 tsp vegetable oil in the bowl and spread in properly all over the body inside.
- Pour everything from the mixing bowl.
- On the top decorate with chopped cherries.
- Now heat a large pan or pressure cooker pan.
- Pour 2 cups of water.
- Place a stand inside the cooker. Place the bowl on the stand.
- On low heat cook for 20 minutes.
- Remove from heat. Let it cool. Now the sticky rice and coconut cake is ready to serve.