Angolan Coconut Rice Cake

Ingredients

While the original Nagasari is a steamed rice cake made with rice flour and filled with banana slices, the Angolan Coconut Rice Cake is made with cooked rice and coconut milk. The flavors are adapted to the tropical taste preferences of Angola, with the addition of coconut milk and a touch of vanilla. The texture is also slightly different, as the Angolan version is softer and more tender compared to the firmer texture of Nagasari. We alse have the original recipe for Nagasari, so you can check it out.

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Banana leaves, for wrapping (optional) Banana leaves, for wrapping (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 38g, 15g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the cooked rice, coconut milk, sugar, and vanilla extract. Mix well until the sugar is dissolved and the ingredients are evenly combined.
2. 2.
   If using banana leaves, cut them into rectangular pieces and briefly pass them over an open flame to soften them.
3. 3.
   Line a steamer basket or a heatproof dish with the banana leaves, if using.
4. 4.
   Pour the rice mixture into the lined steamer basket or dish, spreading it evenly.
5. 5.
   Place the steamer basket or dish over a pot of boiling water. Cover and steam for about 30-40 minutes, or until the cake is set and firm to the touch.
6. 6.
   Remove the cake from the steamer and let it cool slightly before slicing.
7. 7.
   Serve the Angolan Coconut Rice Cake warm or at room temperature. It can be enjoyed on its own or with a drizzle of coconut milk on top.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Banana leaves — If using banana leaves, make sure to soften them over an open flame to make them pliable and easier to work with.

Tips & Tricks

• For added flavor, you can sprinkle some grated coconut on top of the cake before steaming.
• If you prefer a sweeter cake, you can increase the amount of sugar according to your taste.
• Make sure to let the cake cool slightly before slicing to allow it to set properly.

Serving advice

Serve the Angolan Coconut Rice Cake warm or at room temperature. It can be enjoyed as a dessert or a sweet snack.

Presentation advice

To enhance the presentation, you can garnish the cake with a sprinkle of grated coconut or a drizzle of coconut milk. Serve it on a banana leaf for an authentic touch.