Cake Burnage
These unique Parsi tea-time cakes combine the tenderness of cooked rice with a rich, buttery flour dough to create a texture somewhere between a scone and a biscuit. The preparation involves cooking rice in milk until creamy before kneading it into a dough with eggs and butter, resulting in a savory-sweet treat with a golden, crispy exterior. Best enjoyed warm with a cup of tea, these traditional cakes offer a delightful glimpse into historical colonial-era fusion cuisine.
Ingredients
- 1 pound All-purpose flour (Originally 'Mill's No. 1 Wheat Flour'. Approx 3.5 to 4 cups.)
- 1/2 pound Butter (Approx 1 cup or 2 sticks.)
- 1/4 pound Jirasal rice (Approx 1/2 cup. Can substitute with any short-grain white rice.)
- 1 cup Water (Originally '1 pasher'.)
- 1 cup Whole milk (Originally '1 pasher'.)
- 1 teaspoon Salt (Originally '1 heaping spoonful'.)
- 4 large Eggs
- 1 large Egg yolk (For glazing/dipping.)
- 2 tablespoons Flour (For dusting (estimated quantity).)
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Instructions
- 1Clean and wash the rice thoroughly. Place it in a pot with the water, cover, and cook over medium heat until the water has evaporated.
- 2Once the water is absorbed, add the milk to the rice. Stir and cook continuously until the mixture becomes thick and mushy. Remove from heat and allow it to cool completely.
- 3In a large bowl, combine the cooled rice mixture with the 4 eggs, flour, butter, and salt. Knead everything together thoroughly to form a consistent dough.
- 4Dust a work surface with flour. Roll out the dough to a thickness of 1/2 inch. Using the rim of a tumbler or a round cookie cutter, cut out circular cakes.
- 5Preheat oven to 375°F (190°C). Beat the egg yolk in a small bowl. Dip each cake into the beaten yolk (or brush generously). Place on a baking sheet and bake for 20-25 minutes, flipping halfway through, until both sides are roasted to a reddish-golden brown.
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