Akini Chokibo

Soak the sticky rice in water for at least 4 hours or overnight, then drain completely.

Dry roast the sesame seeds in a pan over medium heat until lightly golden and fragrant, about 3–4 minutes. Set aside to cool.

Grate the jaggery finely and mix it with the grated coconut and roasted sesame seeds in a bowl to form the filling.

Wash and wipe the banana leaves, then briefly pass them over a flame to make them pliable and prevent cracking.

Take a portion of soaked sticky rice and spread it evenly on a banana leaf, forming a flat rectangle about 1 cm thick.

Place a spoonful of the jaggery-sesame-coconut filling in the center of the rice layer.

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.

Steam the parcels in a steamer over boiling water for 20–25 minutes until the rice is fully cooked and translucent.

Remove from the steamer and allow to cool slightly before unwrapping and serving.