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Fried Banana Rice Cakes

by Ammu (follow)
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Fried banana rice cake

We call these mini cake puffs unniyappam which means small cake. This is a popular snack from Kerala similar to Dutch Aebleskiver.

Usually, this cake is made in special cast iron moulds. Since I don't have a mould, I fried it in hot oil. You can also use ghee (clarified butter) instead of oil to fry the cake batter.

This is also a good way to use any over-ripe banana. You may also add coconut pieces and black sesame seeds if you like.

Preparation Time: 40 minutes
Cooking Time: 20 minutes
Makes: 15 cakes

1 cup rice flour
2/3 cup grated coconut
1/2 cup jaggery powder
3 ripe banana
1/2 tsp baking powder
3 tbsp coconut milk
Oil for frying

Mix together rice flour and grated coconut in a pan. Slightly dry fry the mix on medium heat for 5 minutes with continuous stirring. Then remove from heat.

Dry roadt the rice flour and coconut

Add the sliced banana, jaggery and baking powder into the fried flour mix. Mash the banana and mix well to combine.

Dry roadt the rice flour and coconut

Then add coconut milk and mix well.

Dry roadt the rice flour and coconut

The batter must be thick with dropping consistency. Cover and let it rest for 30 minutes.

Dry roadt the rice flour and coconut

Heat oil in a deep bottom pan. If you have a cast iron mould, use that. Add a spoonful of batter into the hot oil. Fry on medium heat until both sides are golden brown.

Fry batter in oil

Transfer the fried cakes into a tissue paper. Let it cool down. The cake will be hard from outside and soft from inside.

Fried banana rice cake

The cakes will remain fresh for up to 3 days. If refrigerated, it will stay fresh for more days. If refrigerated, microwave before using to make it soft.

#Gluten Free
#Make Ahead
I like this Recipe - 3
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These look so good, I really have to try these for the holidays
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