Htamanè

Name: Htamanè
Total time: 1 h 30 min
Yield: 10
Cuisine: Burmese
Ingredients: 500 g Glutinous rice, soaked 6 hours; 400 ml Coconut milk; 300 ml Water; 200 g Fresh coconut, cut into thin strips; 150 g Peanuts, roasted and halved; 80 g White sesame seeds, toasted; 60 g Ginger, cut into fine matchsticks; 150 ml Peanut oil or sesame oil; 2 tsp Salt; 2 tbsp Sugar

Glutinous rice pounded with coconut, sesame and peanuts in a vat big enough that two people work it with paddles — made once a year at the February full moon, and never for one household alone.

Source

Recette de Burmese home kitchens · 🏺 Traditionnel · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.

Myanmar · full-moon glutinous rice snack — An ownerless traditional dish, so no cook is credited. The cited article confirms htamanè as a glutinous rice-based savoury snack and seasonal festive delicacy in Myanmar, ceremonially prepared around the festival. The quantities, the mash-do-not-blend rule, the ginger note and the timings are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Myanmar Home Kitchen TTN Easy Cooking & Baking 67 Rangoon Kitchen

⏱ 90 min🍽 10 portions🔥 340 kcal🇲🇲 Birmanie

VégétarienVéganeSans glutenSans produits laitiers

Étapes

Drain the rice and cook it with the coconut milk, water and salt in a wide heavy pan over low heat, stirring, for 25 minutes.
When the liquid is gone and the rice is soft, pour in half the oil and start mashing the rice against the pan with the back of a spoon.
💡 Mash, do not blend. Htamanè keeps whole grains inside a sticky mass — pureed, it becomes paste and loses the reason it is chewed rather than swallowed.
Work in the ginger, the rest of the oil and the sugar, and keep mashing and folding for 15 minutes.
💡 This is the part done with paddles in a village. Fifteen minutes of arm work is not a translation error — the stickiness only develops with time and force.
Fold in the coconut strips, peanuts and most of the sesame, keeping some back.
Press into a tray, scatter the reserved sesame on top, and cool for an hour before cutting into squares.

💡 Astuces

Htamanè Pwè is a festival, not a recipe — whole neighbourhoods cook it in vats at the full moon of Tabodwe and give it away. Making it for four people is already a compromise.
It keeps three days at room temperature and hardens in the fridge. Warm a slice in a dry pan and it comes back.