Akini Chokibo
An authentic snack recipe from Nagaland, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
SnackIngredients
For 4 servings
300g Sticky rice (glutinous rice)
50g Sesame seeds (white)
80g Jaggery
4piece Banana leaves
60g Coconut (grated)
3g Salt
200ml Water
7 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the sticky rice in water for at least 4 hours or overnight, then drain completely.
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Dry roast the sesame seeds in a pan over medium heat until lightly golden and fragrant, about 3–4 minutes. Set aside to cool.
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Grate the jaggery finely and mix it with the grated coconut and roasted sesame seeds in a bowl to form the filling.
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Wash and wipe the banana leaves, then briefly pass them over a flame to make them pliable and prevent cracking.
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Take a portion of soaked sticky rice and spread it evenly on a banana leaf, forming a flat rectangle about 1 cm thick.
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Place a spoonful of the jaggery-sesame-coconut filling in the center of the rice layer.
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Fold the banana leaf over to enclose the rice and filling, forming a tight parcel. Secure with a toothpick or tie with a thin strip of banana leaf.
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Steam the parcels in a steamer over boiling water for 20–25 minutes until the rice is fully cooked and translucent.
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Remove from the steamer and allow to cool slightly before unwrapping and serving.
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Chef's Tips
Soaking the rice overnight gives the best texture — don't skip this step.
Lightly charring the banana leaf over a flame adds a subtle smoky aroma to the finished snack.
Adjust the jaggery quantity to taste; some prefer a less sweet version with more sesame.
Akini Chokibo is best eaten fresh and warm; it can harden if left too long after cooling.
About This Dish
Akini Chokibo is a traditional snack dish from Nagaland, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Soaking the rice overnight gives the best texture — don't skip this step. - Lightly charring the banana leaf over a flame adds a subtle smoky aroma to the finished snack. - Adjust the jaggery quantity to taste; some prefer a less sweet version with more sesame. - Akini Chokibo is best eaten fresh and warm; it can harden if left too long after cooling.
Category
Snack
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy