Nga Cheik

For the people of Myanmar, rice is an integral part of their life, especially glutinous rice varieties. Nga Cheik is a glutinous type of purple/black rice that originates in Myanmar and is often used in breakfast dishes. As food writer Mohana Gill puts it in her book ‘Myanmar – Cuisine, Culture and Customs’ – “When I was growing up in Myanmar, a vendor selling steamed glutinous rice would come around with a basket on her head, calling out ‘Kao Hnyun Boung’. For every order, she would spoon freshly steamed glutinous rice on a banana leaf and sprinkle grated coconut and sesame seeds. The black variety of glutinous variety called Nga Cheik is popularly cooked this way. To eat freshly steamed glutinous rice in the morning was such bliss!”

Steamed dishes both sweet and savoury, are made from Nga Cheik rice and the sweet ones, are popularly called Nga Cheik Paung. This dessert can complete your breakfast or tea break and perfect with a cup of burmese milk tea. Nga Cheik sticky rice is believed to be high in protein, calcium, phosphorus and iron.

Cooking Instructions