Our version of htamanè is nontraditional in that it’s made in a fairly small quantity. If you’re feeding a crowd, it doubles easily. The traditional dish is also kneaded together by several cooks to form a rice dough or paste. A simple way to knead the rice is in a stand mixer with paddle attachment. Yields about 4 cups.
¼ cup oil
1½ cups glutinous rice (also called sweet rice), soaked overnight in water and drained well
2-inch piece of ginger, peeled and cut into fine slivers
¾ cups water
1 teaspoon salt
1 banana leaf, cut to fit the top of your cooking vessel, optional (you can find banana leaves in the freezer section of Asian markets)
½ cup roasted peanuts, chopped
½ cup sesame seeds
½ cup shredded coconut
In a wok or wide skillet (12-inch) heat oil until very hot and nearly smoking.
Add soaked rice (be careful: The liquid in the rice may cause a fair amount of spattering) and ginger and sauté for 5 minutes. Add water, salt, bring to boil.
Lay the banana leaf over the top of the rice, if using. Cover the pan and cook over very low heat for 20 minutes. Turn off heat and let rice steam for another 10 minutes.
Add remaining ingredients and stir into the rice. Drain off any excess oil. Serve.