Rice Cakes Stuffed With Coconut And Brown Sugar

Step 1

In a large container mix the rice flour with sugar and salt. Whisk it together and then make a well in the centre and add ¾ cup of lukewarm water and again whisk everything until a dough is formed. Further, knead the dough until it is soft and then wrap the container with a plastic wrap and let it rest for 30 minutes.

Step 2

Making the filling: roast the peanuts over medium heat on a pan until they turn golden brown, cool and then put them in a grinder and coarsely grind them. Once done, toast the sesame seeds in an open pan for 3-4 minutes, add both the sugars, ½ cup water and bring to a boil, then add the ground peanuts, grated coconut, ginger. Continue stirring until a thick consistency is attained. Remove from heat and cool completely.

Step 3

Make small balls of approximately 30 gms size from the rice flour dough, flatten the dough within the wet palms into 1/3 inch smooth thick roundels and stuff with 2 teaspoon of the filling inside and wrap it up. Shape the cakes into ¾ inch discs and arrange them on a foil paper.

Step 4

Boil water in a large pot, line two bamboo steamer with foil and then place the rice cakes on it. Stack the steamers on the boiling water pot and cook for 10 minutes or until tender. Metal steamers may be used alternatively as well. Cool the rice cakes completely before serving.

Serve with liquid date palm jaggery or honey.

Yield: 14 cakes approximately

Preparation time: 2 hours

Preparing the dough… (Ingredients)

11/2 cups of sweet rice flour, keep some extra for dusting

2 tablespoon granulated sugar

½ teaspoon kosher salt

Now for the sweet stuffing… (Ingredients)

¼ cup of whole peanuts

2 tablespoons sesame seeds

½ cup finely grated palm sugar or dark brown sugar

2 tablespoon granulated sugar

1 cup freshly grated coconut, alternatively you may use frozen and thawed grated coconut as well

2 tablespoon finely grated ginger