dessert

Handesh – Bangladeshi rice flour and date molasses cakes

Name: Handesh – Bangladeshi rice flour and date molasses cakes
Yield: 4 servings
Ingredients: 250g Date Molasses; 400ml Warm Water; 250g Rice Flour; 150g Flour; 1/4 tsp Ground Cinnamon; 1/4 tsp Ground Cardomom

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Date Molasses250 g
Warm Water400 ml
Rice Flour250 g
Flour150 g
Ground Cinnamon¼ tsp
Ground Cardomom¼ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 0 min

1
Add the molasses to a large mixing bowl and begin by pouring 300ml of water to start with and whisk together. The texture of Bangladeshi molasses varies from a thick syrup to slightly set. I use brands such as Zilani or Akza. If the set is very syrupy (like golden syrup) you will only require 300–325ml of water
2
Pour in the flours and spices (if using) and whisk for 3–5 minutes, until you have a smooth batter. You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split. Cover the batter and rest for 2 hours
3
After 2 hours, thoroughly whisk the batter until smooth, as the rice flour will have settled at the bottom of the bowl. The batter should have a fairly thick consistency, yet remain loose enough to pour – similar to thick pancake or waffle batter. It should form ribbons as you drag the whisk though it

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