Friday, April 15, 2016

Kayi Genasale / Steamed Rice Cake Stuffed with Coconut and Jaggery

Yields: 12


Uncooked Raw Rice - 2 cups
Fresh Coconut, grated - 3 cups
Jaggery, powdered - 2 cups
Cardamom Powder - 2 teaspoons (optional)
Cashew Nuts, chopped - 1/2 cup (optional)
Salt to taste
Banana Leaves - 12 pieces of 1 square foot each

For Aid:

Steaming Pot
Wet Kitchen Cloth

  1. Wash and soak rice in enough water for 3-4 hours.
  2. Run each banana leaf over open flame, all throughout the leaf, so that it loses it rawness and turns bright green and glossy. This gives more strength to the leaf.
  3. Using a wet kitchen cloth, wipe both sides of the banana leaves and keep them aside.
  4. In a pan, take grated coconut, powdered jaggery, cardamom powder, chopped cashew nuts and a pinch of salt. Heat the mixture for 3-4 minutes. Keep it aside to cool down. You can skip heating the mixture  - just mix all the ingredients in a bowl and keep aside.

  5. Using about 1/2 cup of water, grind rice into a smooth batter. Add salt and adjust the consistency of the batter to a pouring consistency. Mix well, keep aside.
  6. Now place a steaming pot filled with water on low flame.
  7. Place a banana leaf on your kitchen platform.
  8. Pour about 1/4 cup of batter in the centre and using your hand palm spread it evenly into thin square with rounded corners. Leave about 2'' gap on all the sides.

  9. Gently spread about 1/4 to 1/3 cup of jaggery+coconut mixture evenly on half of the spread rice batter.
  10. Now fold the banana leaf at the center.
  11. Fold the long open side of the leaf, then either open sides. Place it aside with folded side facing down.

  12. Repeat steps 7-11 for all the remaining banana leaves.
  13. Place the banana leaves folded with rice batter and coconut+jaggery mixture in the steaming pot and cook on medium flame for about 45 minutes.
  14. Turn off the heat and let it stand for 10 -15 minutes.
  15. Carefully open the folded banana leaves, and serve the hot Kayi Genasale topped with ghee.


  1. The color of genasale depends on the color of the jaggery used. The jaggery I use is more whitish in color. If you use brown colored jaggery, it gives a nice and richer color to genasale.
  2. You can use turmeric leaves instead of banana leaves. I have never used it though.
  3. If you do not have a steaming pot, use pressure cooker. Cook without whistle.


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