Poutou
Traditional Mauritian Rice Cakes
Equipment
- 23cm silicone cake mould microwave-safe
Ingredients
- 1 tsp coconut oil melted (optional)
- 2 cups coconut milk warmed (can also use soy milk)
- 3 tbsp rice bran oil
- 1½ cups rice flour sifted
- ¾ cup self-raising flour sifted
- 1 cup desiccated coconut
- ½ cup caster sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- extra desiccated coconut for dusting
Complete Recipe Steps
- Melt (if needed) 1 teaspoon of coconut oil in the microwave and use to grease a 23 cm x 5 cm (9 in x 2 in) round microwave-safe silicone cake mould. Put the mould to the side for later. This step is optional because most silicone moulds will not stick to the cake.1 tsp coconut oil
- Add the vegetable oil to the milk and stir it through.2 cups coconut milk, 3 tbsp rice bran oil
- Sift all the dry ingredients together (rice flour, self-raising flour, desiccated coconut, caster sugar and baking powder in a large bowl.1½ cups rice flour, ¾ cup self-raising flour, 1 cup desiccated coconut, ½ cup caster sugar, 1 tsp baking powder
- Add the milk mixture to the dry ingredients one third at a time and mix thoroughly with a whisk.
- Once you have added all the milk, you should have a batter with a runny consistency. Add the vanilla extract and mix once more.1 tsp vanilla extract
- Pour the batter into the cake mould.
- Cook the Poutou in the microwave for 10-12 minutes in total. Check on the Poutou every 2 minutes to see how it is cooking. Depending on your microwave size and power, your cooking time may vary. If the Poutou has risen and you can poke a skewer through and remove it cleanly, the Poutou is ready.
- Cut the Poutou into 8 equal pieces, lightly dust with the extra desiccated coconut and serve hot.extra desiccated coconut
Notes
- Depending on the temperature where you are, your coconut oil may already be in liquid form and ready to use. If it’s solid, you will need to melt it before greasing your pan. I find heating it in 15 second intervals in the microwave easiest. You can take it out to stir it and the heat from the bowl may be enough to melt any leftover solid pieces.
- You can use any milk you have at home but I find using coconut milk helps to intensify the coconut flavour.
- The traditional recipe for Poutou actually uses 3 tablespoons of butter instead of vegetable oil. I substitute butter with vegetable oil when I make Poutou because my mum is lactose intolerant but please feel free to use butter if you prefer.