Goan Sannas Steamed Rice Cakes with Coconut and Jaggery
Light, fluffy steamed rice cakes sweetened with jaggery and infused with coconut, a traditional Goan breakfast or snack. This indian-inspired breakfast (gluten free) ready in about 35 minutes layers raw white rice, fresh grated coconut, jaggery, grated 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 180 calories and feeds 6, 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.
Ingredients
- 2 cups raw white rice
- 1 cup fresh grated coconut
- 3/4 cup jaggery, grated
- 1 tsp dry yeast
- 3/4 cup warm water
- 1/2 tsp salt
- 2 tsp cooking oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 2 cups raw white rice thoroughly and soak in water for 6 hours or overnight.
- Step 2: Drain the soaked rice and grind it with 1 cup fresh grated coconut and 3/4 cup warm water to a smooth batter; transfer to a large bowl.
- Step 3: Dissolve 1 tsp dry yeast in 3/4 cup warm water and let it activate for 10 minutes until frothy.
- Step 4: Add the activated yeast mixture, 3/4 cup grated jaggery, and 1/2 tsp salt to the rice-coconut batter; mix well and cover the bowl with a clean cloth. Let it ferment in a warm spot for 8-10 hours or overnight until the batter rises and becomes airy.
- Step 5: Lightly grease small idli molds or heatproof bowls with 2 tsp cooking oil. Pour the batter into the molds about three-quarters full.
- Step 6: Steam the batter-filled molds in a steamer or pressure cooker (without the weight) over medium heat for 12-15 minutes until a toothpick inserted comes out clean and the cakes are fluffy.
- Step 7: Remove the sannas from molds and let cool slightly before serving warm with spicy curries or chutneys.
Frequently asked questions
How long does Goan Sannas Steamed Rice Cakes with Coconut and Jaggery take to make?
Total time is about 35 minutes (20 min prep + 15 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 Goan Sannas Steamed Rice Cakes with Coconut and Jaggery?
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 Goan Sannas Steamed Rice Cakes with Coconut and Jaggery?
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 Goan Sannas Steamed Rice Cakes with Coconut and Jaggery for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Goan Sannas Steamed Rice Cakes with Coconut and Jaggery gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
