Coconut-Infused Patholi Steamed Rice Cakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft, fluffy rice cakes made with coconut and spices, steamed to perfection and served as a traditional Goan breakfast or snack. This indian-inspired breakfast ready in about 30 minutes layers Rice flour, Grated coconut, Milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Indian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine rice flour, grated coconut, milk, curd, chopped green chilies, cumin seeds, salt, and sugar. Mix well until a smooth, thick batter forms (add 1-2 tbsp more milk if too thick).
  2. Step 2: Heat a steamer pot with 1 inch of water, bring to a gentle simmer over medium heat. Lightly oil a small non-stick skillet or steamer tray with 1/2 tbsp vegetable oil.
  3. Step 3: Spoon 2 tbsp of batter into the oiled skillet, spreading it into a thin circle about 4 inches in diameter. Repeat for 4 portions.
  4. Step 4: Place the skillet in the steamer basket and cover. Steam over simmering water for 8 minutes until the cakes are set and slightly puffed.
  5. Step 5: Carefully remove the skillet from the steamer, let cool for 2 minutes, then slide the patholis onto a plate. Serve warm as a breakfast item or snack.

Frequently asked questions

How long does Coconut-Infused Patholi Steamed Rice Cakes take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Coconut-Infused Patholi Steamed Rice Cakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Coconut-Infused Patholi Steamed Rice Cakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Infused Patholi Steamed Rice Cakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Infused Patholi Steamed Rice Cakes?

Indian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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