From the heart of Nagaland, our black sticky rice is a naturally grown, gluten-free superfood. This unique rice boasts a nutty flavor and chewy texture, while being a source of complex carbohydrates and dietary fiber. Nourish your body with every bite and embrace the power of ancient grains.

Product Specifications

SELLER : Kheti Culture

CONTENT : Black Sticky Rice

WEIGHT : 500G

ORIGIN : Nagaland, India

Instruction For Making Naga Traditional Wrapped Cake

1. Prepare the Rice

   • Rinse the sticky rice by draining the water 2-3 times to clean it thoroughly.

   • Soak the rice in warm water for 30-45 minutes. Check if the rice is ready by crushing a grain—if it crushes easily, it’s good to go.

2. Dry the Rice

   • Spread the soaked rice on a tray and dry it in the sun for 1 hour until it’s slightly dry to the touch.

3. Pound the Rice

   • Once dried, pound the rice into a coarse, powdery texture.

4. Season the Rice

   • Add powdered sugar to taste. A pinch of salt can also be added if desired for a hint of savory flavor.

5. Form the Dough

   • Slowly mix in warm water and knead to form a rough dough with a sticky but firm texture.

6. Wrap in Leaves

   • Take portions of the dough and wrap them securely in banana leaves or sohari leaves, folding the edges to keep the dough in place.

7. Boil the Wrapped Dough

   • Place the wrapped dough in boiling water and boil for 1 hour until the rice dough is cooked through and has a sticky, chewy texture.

8. Serve

   • Serve this traditional snack warm or cold. It pairs wonderfully with a cup of black tea.

Ingredients

1. Black Sticky Rice

2. Red Sticky Rice  

3. White Sticky Rice  

4. Water

5. Salt/Sugar