Chhangban is a traditional snack of the Mizos prepared with a special variety of rice called 'buh ban', which is a type of sticky rice. It resembles Japanese Mochi but the taste and preparation are different from that of Mochi. 

For starters, the Mizo Chhangban has no additional flavour in it unless intentionally added. It is supposed to retain the savoury umami flavour of the sticky rice. 

It is extremely sticky and you need to have a certain amount of skill to actually eat it 'properly'. 

How the cake is prepared 

First sticky rice is soaked in water overnight. 

Once the sticky rice is soft enough, it is pounded on a 'Sum' 

The rice flour is then made into a dough and then wrapped in plantain leaves 

Once the packaging is done, it is placed inside a big pot where it is steamed. 

The cooked dough is then served with tea or Paratha. 

Due to its sticky nature, you cannot cut the cake with conventional knives, you need to skillfully cut them using plantain fibre that comes with it. 

You may either eat it as it is or deep fry it. Deep frying it will make it crunchy on the outside but soft and tender on the inside. 

One of the favourite street food of the Mizos is a deep-fried Chhangban wrapped in a Paratha. 

Check out our other writings and articles about Mizoram by clicking here .
The Mizos

The Mizos is a one-man team news blog, that brings you news and stories from Mizoram, Northeast India and the rest of the World.

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