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Saturday, May 27, 2017

Rihaakuru Boakibaa


I usually make a small Rihaakuru Boakibaa ( or savory cake made using rihakuru or fish paste), as hubby is not a big fan of it.  So its just me and the boys who enjoy it.
Its slightly difficult to get the texture right as it always ends up rather crumbly but its one of my favorites especially when growing up.  I like to grind everything in the food processor  so I get a nice smooth batter.  I prefer to grind my own rice than buy store bought ground rice.

Recipe : Rihaakuru Boakibaa

1 1/2 cups basmathi rice
1 1/4 cup grated coconut
1 large onion, very thinly sliced
1 scotch bonnet, thinly sliced
1 inch ginger , grated finely
12 curry leaves, finely sliced
3-4 tablespoons good quality rihaakuru
1/2 tsp tumeric
salt to taste
1/4 cup water
Juice of 1- 1 1/2 lime
oil for greasing

First, Soak the basmathi rice in water,  after washing in several changes of water, for at least 3-4 hours. Then drain almost all the water and grind  with 1-2 tbsp of water  in a food processor or one of those wet grinders.  You want a nice almost smooth but not too fine consistency.  Add the grated coconut and pulse a couple of times so both coconut and rice are the same consistency. Remove to a bowl.

In to the same grinder or processor, add the onions, ginger , curry leaves, scotch bonnet ( reduce a little when making for kids but when it comes to rihaakuru  boakiba it needs a bit of heat to taste good. )  and pulse a few times to chop them up.

Place the ground onion mix into a bowl, add  salt  ( be careful as rihaakuru is salty itself, so add a pinch first. Then add juice of 1 lime and  3 tbsp of rihaakuru, Mix with your fingers ( wear gloves as the scotch bonnets are hot). Add tumeric and then add the  ground rice and coconut mixture. Mix with your fingers and have a little taste. Adjust taste of rihaakuru , lime and chilli to your taste.

Add a little water till you get a quite a wet mixture , like this.

I know its not exactly a very pretty sight but it tastes  delicious once cooked. 
Pour into a well oiled 8 inch round baking tray and pop in a preheated oven at 200 Degree C for about 45 minutes to 1 hour.   Take the mixture out , cool in tray . Once completely cool , cut into squares and serve.

3 comments:

  1. I too grind my own rice flour :-)) just bought some black rice and I am going to grind them for some banana bread :-)) Fish paste in cake...that's new to me. I would love to taste it!
    Have a great weekend, Nammi.

    ReplyDelete
  2. Never heard of fish paste... looks very interesting though... do post more traditional recipes... wondering what scotch bonnet is? Let me google... :)

    ReplyDelete

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