Ingredients
- Raw rice/white rice: 1 cup
- Coconut milk (thick): 1 1/2 cup
- Sugar: 6-7 tablespoons
- Salt: 1/4 teaspoon
- Cardamom: 2 nos
- Cumin seeds: 1 teaspoon(optional)
- Butter/oil: 1 teaspoon
Preparation
1. Soak the rice in 3 cups of water for 3-4 hours. Wash well and drain.
2. Grind the drained rice along with coconut milk, sugar, cardamom and salt in the mixer grinder to a fine batter.
3. Strain the mixture 2-3 times to ensure that there is no solids left. The smoother the batter the smoother the rice cake will be.
4. Keep the mixture aside for 30 minutes.
5. Boil water in a steamer.
6. Pour little of the batter into a greased steel plate and place it in the steamer. Sprinkle some cumin seeds and cover the plate using an aluminium foil. Make some holes using a skewer or fork.
7. Cover the lid and cook for 15 minutes. When the skewer inserted at the center comes out clean, remove the plate.
8. Let it cool down.
9. Slice and enjoy.
10. Repeat the same with the remaining batter.
