Rice Cucumber Cake

Ready to be steamed . Nice light green hue.

YouTube showed me rice cucumber cake and I liked the idea. Went through couple of recipes and had almost everything except 1 of the main ingredient Idli rice or par boiled Indian rice. ha.. ha .

Creativity came to rescue . What is the reason to use par boiled rice ? No one explained. I assume to make it soft. Let’s just make with regular long grain white rice. Oops have only 1/2 cup. There’s par boiled rice from Walmart that is little left. Finally got my 1 cup of rice . Let’s try it out . Bottom line Use whatever white long grain rice you have .

Soak rice for 2-3 hrs.

1 cup chopped any cucumber with skin is fine . If skin is too hard then remove I guess.

1 cup shredded fresh or frozen coconut . If coconut has sugar already , cut sugar in next step.

3/4 cup jaggery is traditionally used . Feel free to use light brown sugar or mix of dark brown and white sugar or coconut sugar.

Blend all above in blender. Remove water from soaked rice and add little to blend if needed . Cucumber has lot of water.

Add pinch of salt , tsp of cardamom powder.

Grease a plate with ghee or coconut oil or unsalted butter.

Pour mixture and top with cashews .

Steam for 40 minutes or more or less depending on your plate.

Let it cool down little bit and cut in squares.

It does have cucumber taste so if you like cucumber, you will like it.

It’s gluten free.


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