Bangladeshi Steamed Coconut-Jaggery Rice Cakes

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Steamed rice cakes are a beloved treat throughout Bangladesh, traditionally enjoyed during winter festivals and family gatherings. These tender, slightly chewy cakes are filled with a fragrant mixture of sweetened coconut and date palm jaggery, then gently steamed until pillowy soft. Simple to make yet deeply satisfying, they are served warm with a drizzle of ghee alongside a cup of milky chai.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 47 gCarbs
• 3 gFiber
• 18 gSugar
• 4 gProtein
• 130 mgSodium
• 180 mgPotassium
• 45 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the rice cake batter

• 1 1/2 cups fine rice flour
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1 tsp active dry yeast
• 1 tbsp granulated sugar
• 3/4 cup warm water
• 1/4 cup warm whole milk
• 1 tbsp melted ghee

For the coconut-jaggery filling

• 1 cup finely grated fresh coconut
• 1/2 cup grated date palm jaggery (or dark brown sugar)
• 1/2 tsp ground cardamom
• Pinch of salt
• 1 tbsp ghee
• 1 tbsp chopped roasted cashews (optional)

For steaming and serving

• Banana leaves or parchment cupcake liners
• Neutral oil for greasing
• Extra ghee for drizzling

Directions

1. Activate the yeast: In a small bowl, stir together the warm water, warm milk, sugar, and yeast. Let stand 8 to 10 minutes until foamy and bubbly on top.
2. Make the batter: In a large mixing bowl, whisk together the rice flour, all-purpose flour, and salt. Pour in the activated yeast mixture and melted ghee, whisking until you have a smooth, thick but pourable batter resembling a loose pancake batter. Cover the bowl with a clean towel and let rest for 20 minutes so the yeast can lightly ferment.
3. Prepare the filling: Heat the ghee in a small nonstick pan over low heat. Add the grated coconut and stir-fry for about 2 minutes until fragrant. Stir in the grated jaggery, cardamom, salt, and cashews if using. Cook for 3 to 4 minutes, stirring constantly, until the jaggery melts and the mixture thickens into a soft, sticky paste that holds together. Remove from heat and let cool slightly.
4. Prepare the steamer: Fill a large pot or steamer with about 2 inches of water and bring to a rolling boil. Cut banana leaves into 5-inch squares and line the bottom of 5 small heatproof bowls or steel cups (or use parchment cupcake liners). Lightly grease the inside of each cup with neutral oil.
5. Assemble the cakes: Stir the rested batter gently, then pour about 2 tablespoons of batter into each prepared cup. Drop 1 heaping tablespoon of the cooled coconut-jaggery filling into the center of each, keeping it away from the edges. Top each with another 1 1/2 tablespoons of batter to just cover the filling.
6. Steam the cakes: Carefully place the filled cups in the steamer basket, making sure they do not touch each other or the water. Cover tightly and steam over steady medium heat for 15 to 18 minutes, until the cakes are set, slightly springy, and a toothpick inserted in the plain batter portion comes out clean.
7. Rest and unmold: Carefully remove the cups from the steamer and let the cakes cool for 5 minutes so they firm up slightly and release easily. Run a thin knife around the edges if needed and gently lift each cake out.
8. Serve warm: Drizzle each cake with a little melted ghee and serve immediately with hot, sweet chai or a small bowl of thickened milk.

Cook’s Notes

• For the most authentic flavor, use fresh grated coconut and authentic Bangladeshi or Indian date palm jaggery (nolen gur or khajur gur), which lend a deep caramel note that brown sugar cannot fully replicate.
• The batter should be thick but still spoonable; if it stiffens during the rest, loosen it with a tablespoon of warm water at a time until it flows slowly off the spoon.
• For a lighter, fluffier texture, let the batter rest up to 1 hour at room temperature so the yeast produces more air, giving the cakes a subtle tang and airy crumb.
• Banana leaves impart a delicate aroma and pretty green hue; if unavailable, well-greased parchment liners or silicone cupcake molds work well.
• These cakes are truly best eaten the day they are made. To reheat leftovers, steam them again for 3 to 4 minutes to restore their soft, springy texture; microwaving can make them rubbery.

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