Steamed Rice Sandwich Cake

Steamed rice sandwich is actually from the Japanese origin called “Onigiri”. This alternative to sandwich making is filled with positive effect on your digestive tract, as well as promoting healthy blood pressure.



  • Rice powder: 1½ cups.
  • Freshly grated coconut: 1½ cups
  • Cooked Rice: 1 cup
  • Instant Yeast: ½ tsp.
  • Salt: ½ tsp.
  • Sugar: 2-3 tbsp.
  • Cardamon seeds: 4 to 5
  • Jeera: A pinch.
  • Coconut milk: as required
  • Almond (Coarsely cut): 1 tbsp
  • Raisins: 1 tbsp
  • Cashewnut (broken): 1 tbsp
  • Prunes (deseeded & sliced): 1 tbsp
  • Jaggery: 50 gm
  • Water: 3 tbsp
  • Dry ginger powder: ¼ tsp
  • Desiccated coconut: 1 tbsp


  1. Soak cooked rice for about 2 hours.
  2. Put the rice powder, 1 cup coconut, cooked rice, and instant yeast into a blender.
  3. Add the sugar and salt.
  4. Add water, it should be just covering the ingredients. The batter should be thick.
  5. And grind it till the batter is thick.
  6. Then add the ½ cup coconut and cardamon seeds.
  7. And a pinch of cumin and grind for a minute without adding water. The coconut should not be ground finely.
  8. Pour into a glass bowl and keep it to prove for about 2 hours till the batter ferments well.
  9. Using two 8 inch round cake pan, grease the tin and line with butter paper. Pour batter, about 3/4 full.
  10. Place it into the preheated steamer for 10 minutes.
  11. Open the steamer and sprinkle nuts and raisins. Continue steaming till thoroughly cooked (about 4-5 additional minutes).
  12. Insert a toothpick to check the doneness.
  13. While still warm, invert the pan and de-mould.
  14. Allow the cakes to rest for a few minutes.
  15. Meanwhile to prepare the coconut and jiggery jam, make a syrup with the grated jaggery, dry ginger powder, and water to dissolve well and thicken. When thickened enough, add the coconut and mix well to form a thick jam.
  16. Slice the upper part of both the cakes and spread the jam around, well to moisten, keeping the nuts placed intact. Place the second cake on top to sandwich the coconut jam and nuts in between.

Slice the sandwich into wedges and serve warm.

Vinod Radhakrishnan

A food production professional for the last 20 years, graduating in hotel management from India, he subsequently obtained a Masters in Hospitality Management from Wales Bridge University, USA. Has been associated with some of the finest international hotel chains such as Hyatt, Intercontinental (Six Continents Club) etc. and various fine dining outlets in the GCC and the Middle East. Has also been part of pre-opening properties (hotel & restaurants) in these regions namely Oman, Qatar & Bahrain. A culinary trainer for the last 10 yrs. working in culinary schools in India and the UAE, he has been with ICCA since 2006 and has been instrumental in developing its training curriculum. A certified food safety ​ ​trainer​, certified instructor from American Hotel and Lodging Association (AHLA) as well.

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