Authentic Rava & Coconut Steamed Cake Recipe – Indian Festive Treat

Last Updated on 4 months by Neha Deshmukh

Authentic Rava & Coconut Steamed Cake Recipe – Indian Festive Treat

Hey everyone! If you’re anything like me, you absolutely love a good, subtly sweet cake that’s a little different from the usual. This Rava & Coconut Steamed Cake is exactly that – a beautiful, fluffy treat that’s been a part of my family’s celebrations for years. I first made this for Onam a few years back, and it was a huge hit! It’s wonderfully fragrant, surprisingly light, and just… comforting. Let’s get baking (or rather, steaming!).

Why You’ll Love This Recipe

This isn’t your average cake. It’s a delightful blend of textures – the slightly grainy rava, the soft coconut, and the airy crumb. Plus, steaming it instead of baking gives it a unique, melt-in-your-mouth quality. It’s perfect for festive occasions, afternoon tea, or just when you need a little something special. And honestly, the aroma while it steams is heavenly!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cup Rice Flour
• 2 cup Grated Coconut
• ½ cup Sugar (plus a little extra for activating the yeast)
• 2 tbsp Rava (Semolina)
• ½ tsp Yeast
• ½ tsp Sugar
• As needed Raisins
• To taste Salt

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rice Flour: Types and Uses

There are a few types of rice flour out there. For this recipe, I recommend using idli rice flour – it’s a bit coarser and gives the cake a lovely texture. You can find it at most Indian grocery stores. (Approximately 150g).

Rava (Semolina): Choosing the Right Grind

You’ll want to use a fine or medium grind of rava for this recipe. The finer the grind, the softer the cake will be. I usually use the medium grind, as it gives a nice bit of texture. (Approximately 30g).

Grated Coconut: Fresh vs. Dried – What’s Best?

Freshly grated coconut is always best, if you can get it! It adds a wonderful aroma and flavor. However, if fresh isn’t available, unsweetened desiccated coconut works perfectly well. Just remember to rehydrate it slightly with a tablespoon or two of warm water. (Approximately 200g fresh or 100g desiccated).

Yeast: Understanding Yeast Activity for Perfect Results

Make sure your yeast is active! It’s the key to a fluffy cake. I always test it with a little lukewarm water and sugar before adding it to the batter. If it doesn’t bubble up after 5-10 minutes, it’s time for a new batch. (Approximately 2g).

Regional Variations in Sweeteners

Traditionally, jaggery is used in some South Indian variations of this cake. Feel free to substitute about half the sugar with grated jaggery for a more rustic flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rava in 2 glasses of water until it’s soft and loose. Think of it like a very thick porridge. Once cooked, let it cool completely.
2. While the rava is cooling, activate the yeast. Mix it with ¼ glass of lukewarm water and ½ teaspoon of sugar. Give it a little stir and let it sit for 5-10 minutes until it gets bubbly and frothy.
3. Grind the grated coconut with a little water to make a smooth paste. Not too watery, just enough to blend it nicely. Set this aside – it’s liquid gold!
4. Now, in a large bowl, combine the rice flour, cooked rava, activated yeast, and coconut paste. Mix everything together until you have a medium-consistency batter. It shouldn’t be too thick or too runny.
5. Cover the bowl and let the batter ferment for about 3 hours. This is crucial for a light and fluffy cake. Find a warm spot in your kitchen – that’s where the magic happens!
6. After fermentation, add the remaining ½ cup of sugar and salt to taste. Give it a good mix to ensure everything is well combined.
7. Grease a cake tin (I use a 7-inch round tin) with ghee or oil. Pour the batter into the tin and sprinkle some raisins on top.
8. Finally, steam the cake in a steamer or idli cooker for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Batter Consistency

The batter should be similar to a pancake batter – pourable, but not too thin. If it’s too thick, add a tablespoon of water at a time until you reach the right consistency.

Ensuring Proper Fermentation

Fermentation time can vary depending on the weather. In warmer climates, it might take less time. In colder climates, it might take longer. Look for the batter to have doubled in size and be bubbly.

Steaming Techniques for Even Cooking

Make sure there’s enough water in your steamer and that it doesn’t dry out during the steaming process. You can also place a clean kitchen towel under the lid of the steamer to absorb any condensation.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee with coconut oil and ensure your sugar is vegan-friendly.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.
• Spice Level Adjustment (Cardamom, Nutmeg): A pinch of cardamom or nutmeg adds a lovely warmth to the cake. My grandmother always added a tiny bit of nutmeg!
• Festival Adaptations (Onam, Ganesh Chaturthi): For Onam, you can add a few strands of saffron to the batter. For Ganesh Chaturthi, you can shape the batter into small modaks before steaming.

Serving Suggestions

This cake is delicious served warm with a cup of chai or coffee. It’s also lovely with a dollop of coconut cream or a sprinkle of powdered sugar.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can also freeze it for longer storage.

FAQs

Let’s answer some common questions!

What is the best type of rice flour to use for this cake?

Idli rice flour is ideal, but regular rice flour will work in a pinch.

Can I use store-bought coconut milk instead of grated coconut?

You can, but the flavor won’t be quite as intense. Use about 1 cup of coconut milk.

How will the cake be different if I don’t ferment the batter long enough?

The cake will be dense and won’t have that lovely fluffy texture.

Can this cake be baked instead of steamed?

While traditionally steamed, you can bake it at 180°C (350°F) for about 30-40 minutes. However, the texture will be different – more like a regular cake.

What is the ideal internal temperature for this steamed cake?

Around 90-93°C (195-200°F) is perfect.

How can I prevent the cake from becoming soggy?

Ensure the steamer isn’t too wet and that the cake is cooked through completely. Let it cool slightly before slicing.

Enjoy! I hope this recipe brings a little bit of Indian sweetness into your kitchen. Let me know how it turns out in the comments below!