(Toddy Fermented Rice Cakes)
250 gm rice
500 ml toddy
salt to taste
20 gm sugar
Wash and soak the rice overnight. Drain and grind the rice finely with toddy. Add grated coconut and make a thick batter.
Add sugar, cover and keep in a warm place for about 3 hours or until the batter ferments.
Add salt to the batter and mix thoroughly. Pour the batter into shallow round moulds and steam for 15 minutes.
Posted By: Desmond Vaz.