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Pinjaram cake: photo of the dish
Illustrative photo: Ahmad Ali Karim — CC0, Wikimedia Commons
Snacks & baking

Pinjaram cake

A soft, slightly fibrous cake made with rice flour and coconut milk, flavoured with cardamom and sweetened with palm sugar. It's eaten as an afternoon snack or at breakfast, often with tea.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

369 kcal per serving

Protein
5.4 g
Carbohydrates
43.8 g
of which sugars
19 g
Fat
18.7 g
of which saturated fat
12.7 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 170 °C, butter a 20 cm round tin and line it with baking paper.
  2. Whisk the eggs with the palm sugar until the mixture pales and doubles in volume, about 4 minutes.
  3. Add the melted butter and coconut milk, then fold gently.
  4. Sift the rice flour, cornflour, baking powder, cardamom and a pinch of salt, then fold them into the mixture in three batches.
  5. Pour the batter into the tin, smooth the surface and scatter over the raisins if using.
  6. Bake for 40 to 45 minutes, until a knife inserted in the centre comes out dry.
  7. Let it cool for 10 minutes in the tin before turning out onto a rack.

Variations and tips

More fragrant version. Add a teaspoon of vanilla extract to the batter along with the coconut milk.

More ideas

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Original Ecomely recipe.