Preparation of glutinous rice, cooked and crushed in oil, with addition of other ingredients such as ground-nut, sesamum seeds, ginger and coconut slices. It is a communal activity organized in festivity just in the probate circle of family and friends. The nature of the feast is such that it means a big gathering because many hands are needed.

Boys and men tear away the fibers of the coconut until the shell inside makes it appearance. This also calls for dexterity, strength and experience. the shell is broken and milk inside is shared by the deserving workers. The kernel is taken out and sliced on a carpenter's plane.

Girls shell the peanuts the seeds are put on a flat tray and a fair-sized bottle is rolled over them to remove the thin husk. meanwhile, a giant concave iron pot is put over the fireplace, a pit dug for the purpose. Cooking oil is sizzling and shredded ginger is the first to go in, and then the glutinous rice which has been soaked in water.

A large cauldron of water is kept ready to be added to the glutinous rice cooking in the pot. When the rice is soft enough, the iron pot is remove from the fire and two stalwart men, each with a huge wooden ladle, begin to stir the rice crushing it between the ladle, begin to stir the two men to smooth the stir operation, holding two ladies harmoniously. Even as they stir and crush, the glutinous rice gets stickier and they have to use not only their strength but also their skill to make the coagulate mass yield to their ladles.

After some time of vigorous stirring and crushing, people come round to add sliced coconuts and peanuts to make the whole thing a good mixture. Sesamum seeds are added last does not call for strength, but it needs skill, so Myanmar's say. The blend and flavor of htamane depends on the sesamum seed sprinkler, it is said.