Odia-style Sweet Rice Cake

Ingredients

While the original Dikke koek from Dutch cuisine is a dense and spiced cake made with rye flour, the Odia-style Sweet Rice Cake takes a different approach. It uses fragrant rice flour as the base and incorporates traditional Odia flavors such as jaggery and coconut. The result is a lighter and sweeter cake with a distinct Odia taste. We alse have the original recipe for Dikke koek, so you can check it out.

• 2 cups (400g) fragrant rice flour 2 cups (400g) fragrant rice flour
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) ghee (clarified butter) 1/4 cup (60ml) ghee (clarified butter)
• 1/4 cup (50g) chopped cashews 1/4 cup (50g) chopped cashews
• 1/4 cup (50g) raisins 1/4 cup (50g) raisins
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/2 teaspoon nutmeg powder 1/2 teaspoon nutmeg powder
• 1/2 teaspoon fennel seeds 1/2 teaspoon fennel seeds
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, grated jaggery, grated coconut, milk, ghee, chopped cashews, raisins, cardamom powder, nutmeg powder, fennel seeds, and a pinch of salt.
2. 2.
   Mix well until all the ingredients are evenly combined and form a thick batter.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Grease a round cake pan with ghee and pour the batter into it.
5. 5.
   Smooth the top of the batter with a spatula.
6. 6.
   Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool completely before slicing and serving.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth texture in the cake.
• Jaggery — If the jaggery is hard, grate it before adding it to the batter for easier mixing.
• Coconut — Freshly grated coconut works best for the authentic flavor, but desiccated coconut can be used as a substitute.
• Cashews and raisins — Lightly roast the cashews before adding them to the batter for enhanced flavor.

Tips & Tricks

• For a richer flavor, soak the raisins in warm water for 10 minutes before adding them to the batter.
• Serve the Odia-style Sweet Rice Cake warm with a drizzle of ghee for an extra indulgent experience.
• If you prefer a sweeter cake, increase the amount of jaggery according to your taste.
• The cake can be stored in an airtight container for up to 3 days.

Serving advice

Serve the Odia-style Sweet Rice Cake as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar or grated coconut on top of the cake before serving. You can also garnish it with a few chopped cashews for an added touch of elegance.