Sannas (steamed rice cakes)
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Soft, spongy steamed cakes of fermented rice and coconut, traditionally raised with coconut toddy and eaten with sorpotel or xacuti.
Region: GoaOccasion: Feasts, Christmas and weddings; also Hindu festival meals (as sanna or sannan)Time: 40 min + soaking and 8–10 hr fermentingServes: 20 small cakesVegan
Ingredients
- 2 cups raw rice, soaked 6 hours
- 1 cup grated coconut
- ½ cup coconut toddy, or 1 tsp dry yeast dissolved in ¼ cup warm water
- 2 tbsp sugar
- 1 tsp salt
- Oil for greasing the moulds
Method
- Drain the rice and grind it with the coconut and a little water to a fine, thick batter.
- Mix in the toddy (or yeast), sugar and salt. The batter should be thick but pourable.
- Cover and leave in a warm place for 8–10 hours until it rises and becomes frothy.
- Grease small moulds or cups, fill them two-thirds full and steam for 12–15 minutes until a toothpick comes out clean.
- Cool for a few minutes before unmoulding. Serve with sorpotel, xacuti or curry.
History
Toddy tapped from coconut palms has long been used in Goa to ferment batters, and sannas are one of the oldest uses of it.
Significance
Sorpotel with sannas is the classic Goan Catholic feast pair. Sweet sannas made with jaggery are also prepared for some Hindu festivals.