Entree: Myanmar – Mon Cuisine – Htamane (Sticky savory-sweet glutinous rice and nut mash flavored with sesame, coconut, ginger, and palm sugar)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 45 min

Additional 6 hrs

Total 7 hrs

Ingredients

- 4 cups (800 g) glutinous (sticky) rice
- 6 tbsp (90 ml) peanut oil or neutral oil
- 1 cup (145 g) roasted peanuts, coarsely chopped
- 1/3 cup (48 g) toasted white sesame seeds
- 1 cup (100 g) freshly grated coconut or unsweetened desiccated coconut
- 1 cup (200 g) palm sugar, grated or chopped (or packed brown sugar if unavailable)
- 2 tbsp (30 g) fresh ginger, finely minced
- 2 medium shallots, thinly sliced (about 1/2 cup / 70 g)
- 1 tsp (5 g) salt, or to taste
- 2–3 tsp (10–15 ml) vegetable oil or additional peanut oil for stirring
- Optional: 1/3 cup (60 g) roasted split yellow peas or roasted mung dal for texture

Instructions

1. Rinse the glutinous rice in several changes of cold water until water runs clear, then soak in cold water for 4–6 hours or overnight. Drain.
2. Steam the soaked rice in a bamboo or metal steamer over boiling water for 25–30 minutes until tender and translucent. Alternatively, cook in a rice cooker with a little less water than for regular rice until very soft.
3. While the rice cooks, heat 4 tbsp (60 ml) peanut oil in a large heavy wok or wide pan over medium heat. Add the sliced shallots and minced ginger and sauté until fragrant and softened, about 3–4 minutes.
4. Add the chopped roasted peanuts and toasted sesame seeds to the wok and toss 1–2 minutes to coat in oil and warm through. Stir in the grated coconut and optional roasted split peas; cook 2 minutes to release aroma.
5. Add the steamed sticky rice to the wok. Sprinkle the grated palm sugar and salt over the rice. Using a sturdy wooden paddle or large spoon, fold and press the rice and nut mixture together; continue stirring, pressing and turning over the mass for 10–15 minutes until the sugar melts, the mixture becomes glossy and cohesive, and the rice is thoroughly mixed with the nuts and coconut.
6. If the mixture is too dry, add 1–2 tsp (5–10 ml) vegetable oil and continue mixing. Adjust sugar and salt to taste. When the htamane is sticky and holds together in a lump, remove from heat.
7. Transfer to a serving platter or mold into small portions while warm. Serve hot or warm as part of festival meals.