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.
Classic combination, isn’t it ? And looks very festive.
I tried to do a smart thing here and added 1 spoonful of coconut flour and removed 1 spoonful of flour from 1 cup measurement . As I was pouring batter into pan, realizes coconut flour needs more liquid . Crap I thought … then realized I added all this cranberries which will burst and provide some moisture as it bakes.
And bread turned out ok. I already ate 2 pieces hot from oven . Try to add some almond flour instead if you have .
Pan is from dollar tree and I love it’s size . It fits into my toaster oven and so I don’t need to turn on oven for small baking. And I can experiment with baking just 1 cup. No need to bake big cakes and bread .
Rajgira or Amranth flour is gluten free and rich in calcium. We use it during fasting days . It’s very quick to make. If you like to include different grain , seeds in diet then try this . If you are Indian , this is a good sweet to break the wheat , rice routine .
Recipe is simple. You can use coconut oil or ghee or unsalted butter . Traditionally we make it using ghee.
For 1 cup flour , use 1/3 cup ghee and 1/2 cup sugar. I use raw sugar. And 2 cup warm or boiling water .
Heat ghee , roast flour for few minutes until you smell it or color is changed little bit.
Add water and it will be quickly absorbed,
Add sugar and cook for a minute or two.
Garnish with cardamom powder, nuts if you like.
Eat warm. So make, eat and be done . No storing. Make just enough. You can just have this as a meal lunch or dinner.
Saw this recipe on you tube y’day and I had to make it. It was from Nisha Madhulika. Changed recipe little bit with what I had.
Shredded 1 gala apple . Heat ghee or coconut oil and roast apple for few minutes. Add raw sugar.
Add almond flour and after a minute or 2 , frozen shredded coconut that was thawed . You can use any shredded coconut you have . It makes it nice chewy . Cook until it forms like mass . It will be done in few minutes.
Spread some ghee , coconut oil on a dish and spread mixture. Let it cool down and keep it in fridge .
Came out very tasty. You can garnish with more nuts , add cardamom powder.