Try some changkol, as Tibetans do, for the first dish you eat on the first day of Losar, Tibetan New Year
Changkol, also sometimes called koenden, is pretty exotic from a western perspective, and may not be the most appetizing-looking dish, though we think a lot of folks who try it will like it. (Unlike Tibetan butter tea which often takes some getting used to.)
Serves 2 people
**Note: if you want changkol on the first day of Losar you need to start about a week ahead, to give your chang time to ferment, and also to make your khapse**
- 1 cup chang with rice. (Or you can strain the rice out if you prefer. Of course if your chang is made from barley, there won’t be rice. You can add 2 cups of chang if you want stronger changkol. We have not tried it, but suppose that you could substitute any rice wine here. We know some Tibetans use sake.)
- ~ 6 pieces of khapse (We used the nyapsha style here, but you can use any khapse you like, or, if you don’t have khapse, you might be able to substititue any hard, slightly sweet cookies.)
- 1 tablespoon of butter (Traditionally this would be dri butter, from the female of the yak species, but any butter is fine
- 1 tablespoon of sugar (We used raw cane sugar but you could use any kind of sugar you like.)
- 1 cup water
- Optional: 1 tablespoon tsampa (If you are using chang made from barley, don’t add this tsampa)
- Optional: 2 tablespoons churra, which is a dried cheese made from the milk of the dri. In the west we don’t typically have this kind of dried cheese and it is fine to leave it out.
- Optional: 1 egg (Stir the raw egg into the changkol, like you would an egg drop soup. We did not add egg to our changkol.)
Video: Lobsang Shows you how to Make Changkol
- Basically you are just heating all the ingredients together and there is no real cooking going except to soften the churra (dried cheese) a bit.
- Heat the butter in a small or medium sized pot, starting with the heat on high.
- Add the chang
- Heat until just begins to boil, then turn down to a simmer.
- Add all the other ingredients
- Simmer all together about 5 minutes
- Serve hot in a bowl
- On the first day of Losar, very early in the morning, we like to have changkol, dresil and some khapse‘s on the side for breakfast.
Tibetan Home Cooking
Bring joy to the people you love by making your own delicious, authentic Tibetan meals