Steamed rice cake inspired by Axomiya Takehle/Keteleh mukhor pitha.
This was an experiment that turned out good 
Ingredients:
For the FILLING, roasted black sesame seeds, black pepper powder, a pinch of salt, grated jaggery depending upon the sweetness preferred. Mix all ingredients together and set aside.
For the Rice steamed cake:
2 cups idlli rice / parboiled short grain rice, 1/4 cup of white urad dal both mixed together and washed many times until clear water. Add 4 whole green cardamom and add enough water to cover the mix, soak for 6 hours or more.
Make a paste of the mix and let it ferment for 12 hours in a warm place. I just keep it inside my unheated oven.
When ready to prepare, heat water in deep steamer. I used my spaghetti pot with the steamer for this. Bring to a boil covered.
Prepare the baking pan by lightly greasing the pan with ghee / this is a dessert so using of oil is not suggested.
The rice proportion noted above makes 2 small cakes as such the rice batter needs to be split into two bowls. Keep one portion aside covered for the second batch.
In the other portion of the rice paste mix, add 1/2 teaspoon salt, 1 tablespoon of sugar, and 1 teaspoon of Eno/ fruit salt, and mix well. Layer the pan with the rice batter, and some of the sweet sesame mix, and top with the rest of the rice batter.
Place the cake pan in the steamer. Cover with the lid. Cover the top of the lid with a heavy kitchen towel to retain max heat/ steam in the pot. Steam for 45 minutes and it should be done. Take it out of the pot and let it rest for a few minutes before cutting out the pieces.
Enjoy with hot tea…
Happy Magh Bihu / Makar Sankranti
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