Steamed Rice Cake with Beet

Name: Steamed Rice Cake with Beet
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Raw white rice (known as pachari):; 1 cup Freshly grated coconut:; 1 tsp Instant Yeast:; 1/2 tsp Salt:; 5-6 tbsp Sugar:; 4-5 Cardamom seeds:; 1/2 Beetroot; as needed Water; As needed Oil to grease, preferably coconut oil; As needed Raisins and cashewnuts; As needed Garnish: whipping cream

Inish Issac @InishKitchen

#Recipeticklers #techniqueweek Steamed Rice cake is amazing simple dish and i have infused the goodness of Beetroot juice. Zero oil snack that can be relished as breakfast or teatime snack

Inish Issac @InishKitchen

#Recipeticklers #techniqueweek Steamed Rice cake is amazing simple dish and i have infused the goodness of Beetroot juice. Zero oil snack that can be relished as breakfast or teatime snack

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Ingredients

20 minutes

6 servings

1 1/2 cupsRaw white rice (known as pachari):
1 cupFreshly grated coconut:
1 tspInstant Yeast:
1/2 tspSalt:
5-6 tbspSugar:
4-5Cardamom seeds:
1/2Beetroot
as neededWater
As neededOil to grease, preferably coconut oil
As neededRaisins and cashewnuts
As neededGarnish: whipping cream

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Steps

20 minutes

1

Soak raw white rice for about 4 hours.
2

Use a mixer or blender to grind the rice. Add 2 tbsp soaked with half glass of water and grind to smooth paste. Heat a pan and pour the paste in it. Allow it to cook on low flame and keep stirring to avoid forming any lumps.
3

Now in the grinder, add the remaining soaked rice, coconut, cooked rice, instant yeast and the cooked rice paste. Use just enough water to cover the ingredients and grind it to smooth paste. Be careful not to add excess water, the batter should be thick, almost as thick as the idli batter. Add the 3 tbsp of sugar and 1/2 tsp of salt. Mix well and keep it for fermenting for approx. 6 to 8 hours. When it is fermented the batter will rise up.
4

Grate the beetroot and squeeze out the juice. Add this juice to the fermented batter along with the remaining sugar, cardamom powder and mix well.
5

Keep the steamer ready and grease the mould. Drop in the raisins, nuts and pour the batter about 3/4 of the mould. Place it into the hot steamer. Close the steamer and cook for about 20 minutes. Insert a tooth pick to see if it is well cooked. Once it is well cooked, switch off the steamer and take the mould out. Allow it cool, with the help of spoon loosen the edges and invert the mould.
6

Garnish with whipping cream and tutifutti