Banana leaves should be passed over an open flame for a few seconds before use to soften them, so that they do not crack when folded. Alternatively, dip the leaves in boiling water until they just strat to soften. They are sold in rectangular sheets in provision shops and supermarkets. If banana leaves are not available, substitute with waxed paper.
Ingredients
- 400 g Uncooked white rice
- 375 ml Water
- 1 tablespoon Baking powder
- 250 g Sugar
- 1/2 teaspoon Salt
- 4-5 sheets Banana leaf for wrapping
- 2 tablespoons Melted butter for brushing
- 100 g Grated cheddar cheese (optional)
Instructions
- Soak rice in water for 8 hours or overnight. Drain rice and reserve the liquid. In a blender or food processor, grind the rice finely, adding just enough of the reserved liquid so the mixture turns. It should have the consistency of a dough.
- Add baking powder, sugar and salt to rice dough and mix well.
- Wilt banana leaves by passing over an open flame for a few seconds. Cut banana leaves into 10 cm circles. Brush the leaves with butter and use to line tart molds or muffin tins.
- Pour dough into molds. Steam molds in a steamer until cakes are fully cooked, about 20-25 minutes.
- When cakes are fully cooked, knife inserted in the center of a cake will come out clean.
- If desired, top each cake with grated cheese before serving.
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Do you have a better Fluffy Sweet Rice Cakes recipe?