A variation to the sweet sannas with the addition of cucumbers. This summer, we had a bountiful yield of English cucumbers so I decided to grind a couple with soaked parboiled rice and make sannas (steamed spongy rice cakes). Sweetened them with a sprinkling of coconut and jaggery mixed with cardamom powder. Though traditionally toddy is used to ferment the batter, I have added yeast, which is a great substitute and available globally. The sannas were soft, fluffy and sweet with a subtle taste of cucumber.
To make a sandon, steam the batter in a deep plate or cake pan. The sweet filling should be sprinkled and sandwiched between two layers of batter before steaming. Leftover sannas or sandon can be reheated (a couple of sannas at a time) in the microwave for 30 seconds. They turn soft instantly when warm.
To make a sandon, steam the batter in a deep plate or cake pan. The sweet filling should be sprinkled and sandwiched between two layers of batter before steaming. Leftover sannas or sandon can be reheated (a couple of sannas at a time) in the microwave for 30 seconds. They turn soft instantly when warm.
Cucumber Sweet Sannas
(Makes 14)
Batter
Ingredients:
2 cups parboiled rice (light yellow or red)
1 teaspoon dry yeast
1 tablespoon lukewarm water
2 tablespoons + 1 teaspoon sugar
2 large English cucumbers (1 kg)
salt
Filling
1 1/2 cups grated coconut
1 pyramid (150 grams) of Goa palm jaggery (grated)
a pinch of cardamom powder
Method:
Wash and soak rice for 4 hours.
Peel cucumbers and scoop out any large seeds. Cut into pieces and grind with the soaked rice.
(Note: I wanted to know the water content in the two cucumbers so I grated them using a box grater. I had 3 cups of grated cucumber and 1/2 cup cucumber water, with which I ground the rice. Did not use any additional water for grinding or to thin the batter.)
Mix grated coconut with jaggery and cardamom powder for filling.
To activate dry yeast, add it to one tablespoon of lukewarm water along with 1 teaspoon sugar. Stir and leave aside for few minutes to froth and foam. Add the yeast mixture to the ground paste along with two tablespoons of sugar, salt and enough water to make a thick batter. Mix, cover and leave in a warm place for batter to rise or double, around four hours.
Heat the steamer with water and lightly oil the moulds using a silicone brush.
Pour batter halfway into each mould. Sprinkle filling mixture all around on top. Place moulds in the steamer, cover and steam till a knife inserted in the centre comes out clean, around 10 to 12 minutes. Carefully remove moulds and place in a dish with little water to cool.
Run a knife along the edge of the moulds. The sannas will come off easily. Enjoy with a hot cup of tea.
Note:
(Makes 14)
Batter
Ingredients:
2 cups parboiled rice (light yellow or red)
1 teaspoon dry yeast
1 tablespoon lukewarm water
2 tablespoons + 1 teaspoon sugar
2 large English cucumbers (1 kg)
salt
Filling
1 1/2 cups grated coconut
1 pyramid (150 grams) of Goa palm jaggery (grated)
a pinch of cardamom powder
Method:
Wash and soak rice for 4 hours.
Peel cucumbers and scoop out any large seeds. Cut into pieces and grind with the soaked rice.
(Note: I wanted to know the water content in the two cucumbers so I grated them using a box grater. I had 3 cups of grated cucumber and 1/2 cup cucumber water, with which I ground the rice. Did not use any additional water for grinding or to thin the batter.)
Mix grated coconut with jaggery and cardamom powder for filling.
To activate dry yeast, add it to one tablespoon of lukewarm water along with 1 teaspoon sugar. Stir and leave aside for few minutes to froth and foam. Add the yeast mixture to the ground paste along with two tablespoons of sugar, salt and enough water to make a thick batter. Mix, cover and leave in a warm place for batter to rise or double, around four hours.
Heat the steamer with water and lightly oil the moulds using a silicone brush.
Pour batter halfway into each mould. Sprinkle filling mixture all around on top. Place moulds in the steamer, cover and steam till a knife inserted in the centre comes out clean, around 10 to 12 minutes. Carefully remove moulds and place in a dish with little water to cool.
Run a knife along the edge of the moulds. The sannas will come off easily. Enjoy with a hot cup of tea.
Note:
- Steam moulds in batches depending on the size of the steamer.
- To make a sandon, pour batter into a lightly greased deep plate or cake pan. Pour half the batter into the plate or cake pan, then sprinkle filling and cover with remaining batter. Steam as indicated in Method.
See More Goan Steamed Cakes
