Sticky Rice Cake with Chocolate Ganache: A Mizo Chapchar Kut Special

Chapchar Kut, a festival celebrated in Mizoram, is all about fun, dance and food! Rice, jaggery and coconut being the main ingredients, families come together to enjoy hearty meals and sweet treats. But what if you could give these traditional recipes a modern twist? Enter the Sticky Rice Cake with Chocolate Ganache, a perfect combination of tradition and indulgence for the festival.

Sticky rice cakes are naturally rich and comforting but a drizzle of smooth, luscious chocolate takes them to another level. Imagine biting into a soft, subtly sweet rice cake with a hint of coconut and then the deep, velvety richness of melted chocolate.

If you want more ways to upgrade your Chapchar Kut sweets, try Chocolate Drizzled Banana Fritters—crispy, golden banana fritters coated with a layer of chocolate, perfect for the festival. So, grab your ingredients and get ready to indulge in a festival of flavours!

How To make a Delicious Sticky Rice Cake with Chocolate Ganache

Ingredients

For the Sticky Rice Cake:

• 1 cup sticky rice (glutinous rice)
• 1 ½ cups coconut milk
• ½ cup water
• ¼ cup jaggery or sugar
• ½ teaspoon cardamom powder
• A pinch of salt

For the Chocolate Ganache:

• ½ cup dark chocolate (chopped)
• ¼ cup fresh cream
• 1 teaspoon butter (optional, for a glossy finish)

Method

1. Wash the sticky rice thoroughly and soak it in water for at least 2 hours (or overnight for best results).
2. Drain the soaked rice and transfer it to a heavy-bottomed pan.
3. Add coconut milk, water, jaggery (or sugar), cardamom powder, and a pinch of salt.
4. Cook on low heat, stirring occasionally, until the rice is soft and the liquid is absorbed. This should take about 15–20 minutes.
5. Once cooked, transfer the mixture to a greased plate or tray, pressing it down evenly. Let it cool.
6. Heat fresh cream in a pan over low heat until it is warm but not boiling.
7. Remove from heat and add the chopped dark chocolate. Stir continuously until the chocolate melts into a smooth ganache.
8. Add butter if you want a glossy finish. Let it cool slightly.
9. Pour the chocolate ganache over the cooled sticky rice cake, spreading it evenly.
10. Let it set for 10–15 minutes at room temperature or refrigerate for a firmer finish.
11. Cut into squares or slices and serve! Enjoy this Chapchar Kut special!

Tips To Make A Perfect Sticky Rice Cake With Chocolate Ganache

Choose the Right Rice for Perfection

The base of this recipe is sticky rice, also known as glutinous rice or "bora saul" in Assam. Make sure you soak the rice for at least 2 hours or overnight so that the grains are soft and cook evenly. If you skip this step, the rice will be unevenly cooked and not chewy.

Cook the Rice in Coconut Milk for Extra Flavor

Instead of just boiling the rice in water, cook it in full fat coconut milk. This makes the rice rich, creamy and naturally sweet. For stronger coconut flavor, add freshly grated coconut while the rice is cooking.

Use Jaggery for a Deeper, Caramel-Like Sugar

White sugar may be convenient but jaggery gives a deeper, earthy sweetness that goes well with coconut and chocolate. To ensure the jaggery melts properly, dissolve it in warm water and strain it before adding it to the rice.

Don’t Overcook the Rice or it will be a Mushy Cake

Sticky rice needs just the right amount of cooking. If overcooked it will be mushy and won’t hold shape, hard to slice. Keep the flame low and stir occasionally so the liquid is absorbed evenly. If the rice feels dry add a splash of coconut milk while stirring. Once cooked the grains should be soft but firm enough to hold shape.

Press the Rice Firmly for a Clean Finish

Once the rice is cooked transfer to a greased tray or spread on banana leaves for that authentic look. Using a spatula or the back of a spoon press the rice firmly and evenly to get a smooth layer. Packing it tight will ensure the cake holds its shape once set.

Let the Rice Cool Completely Before Adding Ganache

Let the rice cake cool completely before pouring the ganache. If the rice is still warm the ganache won’t set and will seep into the rice making it soggy. To speed up cooling place the tray in the fridge for 20-30 minutes before moving to the next step.