Rice & Coconut Steamed Cake

This is a Goan style simple steamed cake (NO toddy used) . A mixture of coconut and jaggery (known as chunn) is layered in between rice flour batter and then steamed. Enjoy it at breakfast or as a snack. Usually enjoyed with a cup of hot black rose tea in the evenings.
  • Passive
    5 minutes
  • Prep
    15 minutes
  • Cook
    20 minutes
  • Servings
    8 People


  • 1/2 cup Fresh grated/shredded coconut
  • 1/3 cup Jaggery (mix of cane and palm jaggery, chopped)
  • 1/2 tsp cardamom powder
  • 1 1/2 cup Rice flour (or use ukade rice(see recipe notes below))
  • 1/2 tsp Salt


  • 1 Mix coconut with jaggery and 1/4 cup water.
  • 2 Cook till jaggery melts. Mix well and then add the cardamom powder.
  • 3 Mix the rice flour and salt with 2 cups water. Make a batter.
  • 4 Take a 6 inch pan (in which you can steam this cake), Pour half of rice flour batter. Then layer the jaggery and coconut mixture (chunn).
  • 5 Pour the remaining rice batter over the jaggery coconut mixture. Steam it for 20 minutes.
  • 6 Let it cool for 5 minutes, then remove from the pan. Cut and serve warm. (See recipe notes below).

Recipe Notes

  1. This cake is originally prepared with the Goan par boiled rice (ukade rice) which is unpolished rice.
  2. If you use ukade rice, then soak rice overnight. Grind it into a fine paste with sufficient water to make a batter. Then proceed with remaining steps.

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