Dense, chewy cake made from glutinous rice flour and filled with sweet or savory fillings — a festival favorite.
Miji is a beloved aboriginal snack and festival food, made from pounded glutinous rice and filled with sweet red bean or savory pork. The cake has a wonderfully chewy, dense texture that's satisfying to bite into. It's often made during celebrations and represents prosperity and togetherness in aboriginal culture.
Serves 4
Mix glutinous rice flour, water, and sugar. Knead until smooth and springy, 2–3 minutes.
Divide dough into 4 balls. Flatten each, place 2 tbsp filling in the center, then fold edges to seal.
Wrap each filled ball in banana leaf.
Steam for 15–20 minutes until the dough is set. Remove from leaf and serve warm.
Glutinous rice flour is essential — you can't substitute all-purpose flour.
The dough should be slightly sticky but not wet.
Banana leaves are traditional wrapping but parchment paper works.
These are best eaten within a few hours of steaming.
Make sweet version with red bean or date paste
Make savory with cooked ground pork
Dust with coconut powder after steaming
Refrigerate up to 2 days. Reheat by steaming.
Miji is a traditional aboriginal food served during harvest festivals and celebrations. The sticky rice represents the harvest and unity, with sharing miji being a communal gesture of respect and gratitude.
Yes, very similar texture, but miji is traditionally made and larger. Mochi is smaller, Japanese-style.
Yes, prepare unbaked cakes and steam when ready, up to 8 hours later.
Per serving · 4 servings total
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