Dessert
Handesh – Bangladeshi rice flour and date molasses cakes Step By Step
Learn how to prepare Handesh – Bangladeshi rice flour and date molasses cakes Step By Step with this simple recipe. Perfect for Dessert and ideal for International lovers....
⏱️
5 Min Prep
🔥
25 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
- 250g Date Molasses
- 400ml Warm Water
- 250g Rice Flour
- 150g Flour
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Cardomom
Instructions
1
toss in the molasses to a large mixing mixing bowl and begin by pouring 300ml of moisture to start with and beat together.
2
The texture of Bangladeshi molasses varies from a thick syrup to slightly set.
3
I use brands such as Zilani or Akza.
4
If the set is very syrupy (like golden syrup) you will only require 300–325ml of moisture
2
stream in in the flours and spices (if using) and beat for 3–5 mins, until you have a velvety paste.
5
You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split.
6
wrap the paste and rest for 2 hours
3
After 2 hours, thoroughly beat the paste until velvety, as the rice baking flour will have settled at the bottom of the mixing bowl.
7
The paste should have a fairly thick consistency, yet remain loose enough to stream in – similar to thick pancake or waffle paste.
8
It should form ribbons as you drag the beat though it
4
Take a cast-iron korai or wok and toss in enough fat to half-fill the wok, or enough to deep-sauté and turn the toasty to high.
9
Once the fat is fiery reduce the toasty to low–medium.
10
Drop in a teaspoon of paste to test the fat – if it rises gradually to the surface the fat is ready
5
stream in paste in a rapid steady stream into the centre of the wok, preferably using a pyrex jug with a pouring spout (About 45ml of paste for each cake).
11
It should rise to the surface in about 15–20 seconds and gradually puff up.
12
If it rises too quickly, just turn the toasty down slightly.
13
toast for 45 seconds, or until the underside is golden.
14
Carefully turn over and toast for a further 30–45 seconds, until golden.
15
Make sure to not let excess paste drip into the wok as this may prevent the cakes from rising and always sauté one at a time
6
If the paste splits while frying, beat in 2 tablespoons of baking flour to the mixture and try again.
16
You should be creating handesh which are about the size of a digestive biscuit
7
Use a slotted spoon to remove the handesh and place on kitchen towel with frilled edge facing down while you continue frying the reaming paste.
17
This helps retain the shape of the cakes
8
Enjoy fiery, pure out of the wok.
18
Once cool, place in an airtight container overnight and in the fridge for up to a week.
19
Reheat in a toasty oven for a few mins to refresh or on a tawa or frying wok over a very low toasty, turning a few times.
Recipe Information
Cuisine
International
International
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
25 minsTotal Time
30 minsMaster Chef
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