Raw Rice - 1 1/2 cups (Soaked)
Freshly grated Coconut - 1 1/2 cups
Cooked Rice - A handful
Instant Yeast - 1/2 tsp.
Salt - 1/2 tsp.
Sugar - 2-3 tbsp.
Cardamon - 4 to 5
Jeera - A pinch
Water - As needed.
Soak raw rice for about 2 hours.
Take 1 1/2 cups grated coconut
Put the rice, 1 cup coconut, cooked rice, and instant yeast into a blender / mixie.
Add the 3 tbsp of sugar and 1/2 tsp of salt.
And grind it for 2 min, see the batter is thick (like that of idli batter)
Then add the 1/2 cup coconut and cardamon seeds.
And a pinch of jeera.
Pour into a steel or glass bowl.keep it untouched for 2 hours.
See how it has risen.
8 inch round cake pan, grease it with a few drops of coconut oil.
Pour batter, about 3/4 full.
Place it into the hot steamer....always keep when steam starts to come and not before. Close steamer and simmer for 15 to 20 min.
All cooked nicely, you can even insert a tooth pick...the sides do come off a bit.when they are cooked nicely.
Now ready to your tasty soft Rice coconut cake.