- 3 cups cooked millet and white rice
- 1 cup corn polenta dry mixture
- 2 cups water
- 3 tablespoons oil
- pinch of salt
- 1 cup shredded coconut
- 5 tablespoons rice syrup
- tall saucepan or tall dessert mould
- large saucepan with lid (must be bigger than mould)
- Mix all ingredients well.
- Batter consistence should be same as for sponge cake.
- Grease and flour mould, pour cake mixture in it.
- Pour some water into large saucepan and put tea-towel on bottom to reduce noise.
- Insert other saucepan or mould with cake mixture.
- Cover large saucepan with lid. When water starts boiling, reduce heat and simmer for 60 minutes.
- Make sure water cannot get into mould.
- You must not have too much nor too little water in the large saucepan. Check there’s always some water in large saucepan, it might boil away during steaming. If so, add some more.
- To test if cake is ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready. If cake is too wet on top although skewer is clean, you need to steam it for 30 more minutes without lid.
- You need to know that steamed cake will dry a little once you take it out and leave to cool down. If needed, flip it over so that it dries out evenly.
- You can spread with frosting of your choice and sprinkle with shredded coconut.
- Cut and serve once it has cooled down.
- Use as much sweatener as you need. If you are not sure, how much syrup you should use, just taste the batter.
- It is tasty on its own. It is easy to make. Just mix ingredients and steam. If you want you can eat the cake with jam, fruit or chocolate sauce, carob cream etc.
- May be used as a birthday cake.
- You can use barley or any other malt if you are not gluten sensitive.
- Nuts may be used instead of coconut.
- You can add raisins.
- I used leftower cooked millet and white rice. Any other cooked cereal may be used instead.
- Steamed cakes made from wholemeal cereals are ideal for small children that refuse to eat pureed cereals or steamed fruit.