In a large mixing bowl, the cooked rice, sugar, salt, baking powder, cardamom, and cinnamon are combined. The mixture is stirred until well combined, then the coconut milk is added. The mixture is kneaded until it forms a smooth, pliable dough.
Once cooked, the cakes are removed from the steamer and allowed to cool. They're then brushed with a little vegetable oil to give them a glossy finish. desi devi goro making of
The origins of Desi Devi Goro date back to the early days of Fijian settlement, when coconuts and rice were staple ingredients in the local diet. Over time, the dish evolved as a sweet treat, often served at special occasions such as weddings, festivals, and family gatherings. Desi Devi Goro is an integral part of Fijian culture, symbolizing hospitality, generosity, and community. In a large mixing bowl, the cooked rice,
The rice is cooked separately, using a combination of water and coconut milk. The rice is boiled until it's soft and fluffy, then set aside to cool. Once cooked, the cakes are removed from the
Desi Devi Goro, also known as Fijian coconut rice cake, is a traditional Fijian dessert made from coconut, rice, and sugar. The name "Desi Devi Goro" roughly translates to " coconut rice cake" in English. This sweet delicacy is a masterful blend of flavors and textures, with a rich, velvety coconut flavor and a soft, fluffy texture.
The dough is then shaped into small, round cakes, typically about 5-6 inches in diameter. The cakes are gently flattened to ensure even cooking.