24 | | 25 THE UCB COOKBOOK DHIKRI (NEPALESE STEAMED RICE CAKE) KIRIBATH (MILK RICE) WITH LUNUMIRIS Cooking instructions Ingredients Ingredients 1. In a mixing bowl, add rice flour and a pinch of salt. Gradually add hot water while stirring with a spoon or hand. Mix and knead into a smooth, soft dough. It should be pliable and not sticky. Let the dough rest for 5–10 mins. 2. Take a small amount of dough (a tbsp) and roll it between your palms to form a long oval or banana-like shape. Traditional dhikris are thick in the middle and tapered at the ends. 3. Prepare a steamer or a large pot with a steaming tray. Grease the steamer tray with a little oil or ghee to prevent sticking. Place the dhikris on the tray with some space between them. 4. Steam for about 20–30 mins or until the dhikris are firm and fully cooked. You can test by poking with a toothpick - if it comes out clean, they’re ready. 1. Rinse the rice well and drain. 2. In a pot, add the rice and water. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and rice is soft (about 15–20 mins). Short grain white rice 200g Water 350ml Coconut milk 1 can Salt, to taste 1 tsp These are listed in proportions rather that weight, so can be adjusted to any amount if you follow the proportions/cooking guide. Rice flour 2 cups Hot water 1 ½ to 2 cups Salt, a pinch Vegetable oil or ghee for frying Country of origin Nepal Country of origin Sri Lanka Servings 2-3 Servings 2-3 Recipe by Ashika Chaudhary Recipe by Hayley Dissanayake Cooking time 45 minutes Cooking time 60 minutes Cooking instructions “Kiribath is not just food - it’s part of tradition. It’s typically served at the start of a new year to celebrate a new beginning and represents prosperity, purity, and good fortune.” 3. Add coconut milk and salt. Stir gently. 4. Simmer on a low heat until the mixture becomes thick and creamy, stirring occasionally to avoid sticking. 5. Turn off the heat and let it rest for 5-10 mins. 6. Transfer the kiribath to a flat dish or banana leaf. Press it down to form a smooth, flat surface. 7. Let it cool slightly, then cut into diamond or square shapes before serving. TIP: Kiribath should be firm, but creamy, not runny, and can be made richer with more coconut milk and flavored with some cardamom pods and pandan leaf for aroma. Serve with lunumiris, recipe below.
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