Following the desire to try a dessert for breakfast different than usual, I came across the Paputtu and I immediately decided to try the cake with rice flour and coconut. The cake in question is tasty and fragrant, soft and perfect as a base to enrich or stuffing to taste. The Paputtu rice cake is a cake prepared a bit all over Coorg or Kodagu in Karnataka with different variations from region to region. Paputtu, literally sticky rice with coconut, and the end result from the aesthetic point of view is very similar to homegrown rice pudding.
The version of the rice cake proposed here is a traditional recipe, which was usually prepared for Dasara. Also for this rice cake, which is very simple but tasty, there are variants that provide for the addition of coconut and cardamom. The rice cake is prepared by boiling rice in milk until completely cooked and then combining sugar and dill leaves. You can add eggs and the mixture is baked in the oven and sprinkled with sugar before being served to the table with chicken koli curry.
With an exotic taste that everyone loves, Paputtu is one of the first cakes that girls learn to do in the kitchen from their grandmother. In this recipe we used the coconut flakes, that is, the fruit pulp which is first dried and then milled. The coconut is delicious, gluten free, natural and preservative. The cake with coconut and rice flour is sweet and easy to prepare and suitable for breakfast or snack for the whole family.
The use of rice flour in this recipe will allow you to have a fluffy sweet, thanks to the rich amount of starch in it, which, however, shall in no way alter the final taste. It's very soft texture and the intoxicating scent of coconut will make you love this sweet at first taste. It also contains very little fat, making it also suitable for children.
The type of rice used for the preparation of this cake is the glutinous rice, a sticky rice, grown mainly in South India and so called because it contains no gluten but because, once cooked, is very sticky. Our fresh rice with coconut cake was prepared following the coorgi tradition. The ingredients are typical of this geographical region and the rice was steamed. In the plate it dominates the sweetness and aroma of coconut, while the balance is guaranteed by the freshness of the cardamom. We see, then, how to prepare this excellent coconut cake with rice flour.
Preparation Time: 30 mins
Cooking time: 30 mins
Servings: 4 servings
Calories per serving: 355 calories per 100 gms
2 cup long grain rice
1 cup milk
1 cup coconut milk
1 cup water
2 tbsp dry coconut
1 tbsp cardamom
Salt to taste
Soak the crushed rice flour in the water for about half an hour. Grease a medium sized thali or mold that fits into your steamer.
Add the milk, coconut milk, cardamom, salt along with soaked rice with water to the thali. Sprinkle the coconut on the top and steam for about 30 minutes or until a skewer inserted comes out clean.
Open lid, cool slightly, take them out carefully and slice into triangles and serve.