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MISURU BOAKIBA (Maldivian Traditional Sweet Rice Cake)

July 22, 2013



1 ½ cups basmati rice

2 ½ sugar

2 tbsp ghee

2 small onions (skinned and thinly sliced)

2 tbsp coconut oil (olive oil or any other cooking oil can be used)

1 cup thick coconut milk

¼ cup jasmine water

4 pieces of pandan leaf/ramba fai of 3 inch each

¼ tbsp cinnamon powder

¼ tsp cardamom powder

50 grams pine nut/ kanamadhu (longitudinally sliced,use of this is optional)

1 cup water

Yellow food colour


1. Soak the rice in water overnight. Grind to a smooth, fine paste (those who are in a hurry can soak the  rice in hot water for an hour and then grind it).

2. Cook the pandan leaves in one cup water. Once the water is boiled, remove the pandan leaves. Keep the pandan leaf water/ ramba fen for later use.

3. In a bowl mix the rice paste, cinnamon, cardomon powder and sugar. Add the thick coconut milk, pandan leaf water/ramba fen and jasmine water to this mixture and mix well. Make sure there are no lumps. Add the yellow food colour until the batter gets a light yellow shade.

4. Take a separate pan. Add ghee, coconut oil (olive oil or any cooking oil would do as well) and heat. Now add the thinly sliced onion and fry them till lightly brown. Add the sliced pine nut /kanamadhu. Fry for 1 minute. Keep aside.

5. Pour the rice batter into a pan and put to heat on the stove. Cook the batter, stirring it continuously until the batter thickens and leave the sides of the pot. Add half portion of the fried onion mixture. Mix well.

6.Take small paper cups (as used for cup cakes) and scoop out a large spoon ful of the batter into the cups. This batter can be used with medium sized 15 paper cups. Once the batter is evenly spread in the paper cups, gently spread a little of the remaining fried onion mixture on top of each cup.

7. Heat the oven, and bake the misru boakiba or sweet rice cakes until the top of the cakes become slightly brown.

8.  Remove from the oven. Serve cold.

Note; Traditionally Kanamadhu is not used when making misru boakiba.  Therefore, the use of Kanamadhu is optional. I like to use it for the crunchiness it adds to the onion mixture.

Misru boakiba was traditionally baked in empty condense milk cans (cut ito half) or in empty fish cans. I find it easier to bake in medium sized paper cups used to bake cup cakes.

Instead of coconut oil, as used in the traditional preparation of misru baokiba, those who cannot get coconut oil or are health conscious can use olive oil or any other cooking oil of your choice. It tastes just as good!

This is a lovely rice cake. Enjoy!

One Comment leave one →
  1. Ahmed Jaleel permalink
    November 6, 2013 9:29 pm

    Dhavigandhu miah naalhaatha

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