One of the few cakes that you can bake in a microwave oven – using semolina (rava), banana and coconut milk. Use coconut oil instead of ghee to make this vegan.
Whenever I see a dessert recipe whose ingredient list does not feature sugar and a gazillion calories worth of butter, I am tempted to try it out on the same day. When I chanced upon a steamed semolina- banana cake, it seemed too good to be true. When my newly married cousin in Bangalore tried it out and gave me a bright green signal, I had to try this out. Shilpa of Aayi’s Recipes has something similar on her blog, an authentic Goan recipe sent to her by a reader, but her recipe uses sugar instead of jaggery.
I’ve made slight modifications to the original recipe, in terms of microwaving the batter instead of steaming, and I did it on a trial and error basis, because my kitchen doesn’t have a big enough steamer to take the whole batter in one go.
Using the microwave for this recipe did seem to have its advantages:
1. Lesser cooking time (7 minutes as against 25 minutes of steaming)
2. Lesser cleaning up – just one microwave safe dish other than the wok used to mix ingredients
3. Even your kids can handle the recipe from the assembled-ingredients stage
Semolina-Banana-Coconut Cake (No bake)
Time taken – Under 15 minutes
Serves 6-8 people or more
Category – Healthy dessert, Festival food, Neivedyam
Semolina Banana Coconut Cake in the Microwave
- 1 - 2 tbsps ghee
- 1 1/4 cups semolina / rava (small grain)
- 3/4 cup jaggery
- 3 bananas - medium sized
- 200 ml coconut milk
- 1/2 cup water
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cardamom ground
- Grease a 9" or so microwave safe tray with some ghee on your fingertips. Keep aside.
- In a blender / mixer, place the 3 peeled bananas with the jaggery, make a smooth paste and keep aside.
- Heat the remaining ghee in a heavy bottomed wok, put in the semolina. On medium to low flame, constantly stir it around until it turns lightly golden. This part requires your full attention for 5-7 minutes and the slightest burnt semolina will spoil the taste of the cake.
- Once the semolina turns golden, turn flame to lowest possible, pour in the banana-jaggery paste, stir till it is nearly absorbed by the semolina. This will take 30 seconds to a minute. Take the wok off the flame.
- In a jug, whisk well the coconut milk, water, salt, baking powder, cardamom powder and pour it into the semolina mix in the wok. Stir well till ingredients are blended through.
- Pour this mix into the greased microwave safe dish. Garnish with any nuts /dried fruits or candied fruit to make it more appealing to kids.
- Microwave at 100% for 5 minutes. Check the degree to which the cake is cooked and then depending on that microwave at 80% for 2 minutes or so. Remove, cool and cut into squares /diamonds.
- Serve warm.