Dessert
Handesh – Bangladeshi rice flour and date molasses cakes
These Bangladeshi cakes are made from a simple batter of rice flour, all-purpose flour, and date molasses, spiced with cinnamon and cardamom. The batter needs a good whisking and a two-hour rest, which helps the cakes puff up beautifully when fried. They fry quickly in hot oil, developing a golden exterior and a soft, airy interior. Serve them warm straight from the pan, or store them to reheat later for a quick treat.
1h 24mServes 4
Method
8 steps · 1h 24m total
- 01
Mix Molasses and Water
Combine the molasses and 300ml warm water in a large mixing bowl, whisking until smooth. Note that molasses texture varies; if it's very syrupy, like golden syrup, you might only need 300–325ml water. - 02
Whisk Batter and Rest
Add both flours and any spices, then whisk for 3–5 minutes until the batter is completely smooth. Be sure to check carefully for any lumps, as these can prevent the cakes from rising properly and cause them to split. Cover the bowl and let the batter rest for 2 hours.
