Palmyra cake in banana leaves

Ingredients

• 960 ml of palm pulp
• 320 g of rice flour
• 125 g of flour
• 100 g of powdered milk
• 400 g of palm sugar
• 2 tablespoons of sugar
• 2 eggs
• 80 g of shredded coconut
• 115 g of ghee
• 1/4 teaspoon of ground cardamom
• 1 tablespoon of grape juice
• 1 tablespoon of chopped pistachios
• 3 tablespoons of baking powder
• salt, a pinch
• Banana leaves, in sufficient quantity

Mash the soft part of the palm, then pass it through a sieve to obtain a fine pulp.

Cover and let it rest for 6 to 7 hours in a warm place, allowing the pulp to rise and thicken.

Dry-fry the rice flour in a non-greased frying pan until it is lightly toasted, then let it cool.

Once the rice has cooled, mix the rice flour with the flour, powdered milk, and baking powder, then sift the mixture.

Beat the eggs, sugar, and ghee together until you have a light and fluffy mixture.

Gradually incorporate the palm sap and jaggery.

Add the flour, coconut, cardamom, salt, and grapes mixture, mixing gently.

Pour une cuisson, pourver the mixture into a dish lined with banana leaves, sprinkle with crushed pistachios, and then bake at 180 °C for 50 to 55 minutes.

Check for doneness by inserting a knife into the thickest part; the juices should run clear.

Cover with banana leaves and let it cook for another 15 to 20 minutes over very low heat.

Let the cake cool completely before cutting it into pieces.