Saandan is steamed rice and coconut milk cake from the Konkan region of Maharashtra.
Wash the rice and allow it to dry for 3 to 4 hours
Blend rice to a coarse powder
Sieve the rice powder to get two different textures of rice powder – the sieve will contain the coarse powder and the finer rice powder will collect under it.
Grind fresh coconut to extract thin and thick coconut milk
Bring thin coconut milk to a gentle boil
Add coarse rice powder and cook till the coconut milk is fully absorbed
Allow it to cool completely
In a mixing bowl, add the fine rice powder, powdered sugar, salt and thick coconut milk. Mix well.
Add cooked rice mixture and mix well. Set aside the batter for fermentation
Pour fermented batter to small steel bowls and steam for 10 to 15 minutes
Unmould and serve Saandans with meat or vegetable curries