Steamed Rice Cake (Bhakka)
Bhakka is a traditional, soft, Steamed Rice Cake popular in the Terai region of southeastern Nepal, as well as in parts of West Bengal and Bihar, India. It is particularly enjoyed by the Tharu and Rajbanshi communities and is typically eaten for breakfast or as a winter snack, accompanied by freshly made tomato chutney or tea.
Bhakka holds an important place in Nepalese culture and traditions. It is often prepared for festivals like Dashain and Tihar, as well as weddings, and symbolizes prosperity, happiness, and good fortune.
Preparing Bhakka is considered a communal activity, bringing families and communities together around the kitchen to cook and enjoy this delicious dish. Furthermore, Bhakka is often offered to guests as a sign of hospitality and goodwill.
30-60min
Normal
Mildly Spicy
Ingredients
For how many people?
2 bhakkas per person
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Directions
Heat the water.
Mix the rice flour, the sugar and the cardamom powder (or cinnamon powder or nutmeg powder or cumin seeds) in a bowl.
Add the water little by little, mixing until you get a nice paste.
Incorporate oil or melted ghee for a silkier texture.
Cover the dough and let it rest for 30 minutes. This will allow the rice flour to fully hydrate.
After letting the dough rest, divide it into small portions and roll each one out into a disc or a thin rectangle.
Cut the rolled-out dough into the desired shapes, such as strips or triangles.
Boil water in a steamer and grease each plate.
Cover and steam for 12 to 15 minutes, until the bhakkas puff up and are firm to the touch.
Remove carefully and serve hot with tomato sauce (chutney) and a cold or hot drink.
Can be consumed with…
