- 2 cups cooked brown rice
- 1 cup corn flour or polenta cornmeal (dry)
- 1 cup buckwheat flour
- 1,5 cups water
- 4 tablespoons oil (sesame or other)
- 1/2 cup raisins
- pinch of salt
- 1/2 cup almonds (peeled or not)
- 3 teaspoons baking soda (or phosphate-free baking powder)
- 1/2 cup poppyseed
- barley malt or rice syrup
- tall saucepan or tall dessert mould
- large saucepan with lid (must be bigger than mould)
- Rice may be used warm, just after it’s been cooked, then you should not need to use additional water. If you use cold left-overs, add hot water, leave to stand for few minutes.
- Then add all other ingredients: flour, almonds, raisins, poppyseed (whole seeds), oil, salt, sweatener.
- Dough should be in pourable consistence, however not too watery. Feel free add flour or water if needed.
- Grease and flour mould, pour dough into 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.
- Cut once it has cooled down.
- You may need to taste the dough to find out whether the dessert will be sweat enough. If it is not, you will need to add malt or syrup.
- If you’re using fruit concentrate, don’t be surprised by a foamy reaction when you add baking soda.
- If you want to decorate the cake so that it looks like it’s been sprinkled with icing sugar, you can use vegan milk powder or barley malt powder instead. Or the combination of both.
- The dessert was made from so many ingredients, because I made it from left-overs. I simply did not have enough almonds to use almonds only so I combined them with poppyseed. I added raisins to sweaten it, because I did not have enough malt, syrup or fruit concentrate. So you can play around with the ingredients and with the combinations.
- Steamed cakes made from wholemeal cereals are ideal for small children that refuse to eat pureed cereals or steamed fruit.