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| Steaming bhakka | |
Bhakka, simple fluffy rice flour steamed cake, is a
traditional delicacy of the community living in eastern plains of
Nepal especially of Rajbansi community. It is typically eaten as
breakfast or as a snack with freshly prepared tomato pickle. Although it
looks very simple, the process of making it amazingly soft and fluffy
is very creative. The one prepared with freshly harvested rice flour has
some sweetness. If you happen to visit villages or other cities and
towns in eastern plains, you are likely to see women steaming and
selling
bhakka early morning in the
chowks. It has become popular street breakfast!
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| Too many bhakka to eat |
The rice flour prepared from milling soaked rice is first sprinkled
with some water to make lightly moist and then massaged with palms to
form moist sand like texture. It is then sieved through the sieve, which
helps in forming small round sand-size grits. It is then lightly
compacted in a small bowl and then steamed. Traditionally clay pot with
the narrow opening is used for steaming. The opening is covered by
muslin cloth where the rice cake is placed and steamed with lid-on.
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