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PrintSTEAMED RICE CAKES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Wash and soak the rice for at least 8 hours. Drain and grind to a fine paste with coconut and a little water or toddy, if using, to a thick smooth paste.
- If using yeast, mix 1 teaspoon sugar with warm water in a bowl and sprinkle the yeast over it. Leave for a few minutes to froth.
- In a large bowl, mix together the rice-coconut paste, sugar, salt, and yeast mixture or remaining toddy, and enough water to make a thick batter.
- Cover bowl and leave to rise, undisturbed, in a warm place for at least 4 hours or till batter doubles in volume.
- Grease small steaming moulds. Pour a little batter into each mould, leaving enough room for it to rise.
- Steam for 10-15 minutes till fluffy but cooked through.
INGREDIENTS
- 200 grams Parboiled rice, raw
- 100 grams Rice, raw
- 50 grams Coconut, grated
- 300 ml Active dry yeast or Toddy
- 4 tablespoon Sugar
- Salt to taste
8 comments for “Steamed Rice Cakes”
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