Handesh – Bangladeshi rice flour and date molasses cakes
Handesh – Bangladeshi rice flour and date molasses cakes from Bangladesh. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 30 min
- Cook
- 7 min
- Total
- 12 hr 37 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Handesh – Bangladeshi rice flour and date molasses cakes is listed as dessert from Bangladesh. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Molasses250 g
- Water400 ml
- Rice Flour250 g
- Wheat flour150 g
- Ground Cinnamon1.2 ml
- Ground Cardomom1.2 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Add the molasses to a large mixing bowl and begin by pouring 300ml of water to start with and whisk together. The texture of Bangladeshi molasses varies from a thick syrup to slightly set.
Step 2
I use brands such as Zilani or Akza. If the set is very syrupy (like golden syrup) you will only require 300–325ml of water 2 Pour in the flours and spices (if using) and whisk for 3–5 minutes, until you have a smooth batter.
5 minStep 3
You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split. Cover the batter and rest for 2 hours 3 After 2 hours, thoroughly whisk the batter until smooth, as the rice flour will have settled at the bottom of the bowl.
240 minStep 4
The batter should have a fairly thick consistency, yet remain loose enough to pour – similar to thick pancake or waffle batter. It should form ribbons as you drag the whisk though it 4 Take a cast-iron korai or wok and add enough oil to half-fill the pan, or enough to deep-fry and turn the heat to high.
Step 5
Once the oil is hot reduce the heat to low–medium. Drop in a teaspoon of batter to test the oil – if it rises slowly to the surface the oil is ready 5 Pour batter in a quick steady stream into the centre of the pan, preferably using a pyrex jug with a pouring spout (About 45ml of batter for each cake).
Step 6
It should rise to the surface in about 15–20 seconds and slowly puff up. If it rises too quickly, just turn the heat down slightly.
Step 7
Cook for 45 seconds, or until the underside is golden. Carefully turn over and cook for a further 30–45 seconds, until golden.
2 minStep 8
Make sure to not let excess batter drip into the pan as this may prevent the cakes from rising and always fry one at a time 6 If the batter splits while frying, whisk in 2 tablespoons of flour to the mixture and try again. You should be creating handesh which are about the size of a digestive biscuit 7 Use a slotted spoon to remove the handesh and place on kitchen towel with frilled edge facing down while you continue frying the reaming batter.
Step 9
This helps retain the shape of the cakes 8 Enjoy hot, fresh out of the pan. Once cool, place in an airtight container overnight and in the fridge for up to a week.
480 minStep 10
Reheat in a warm oven for a few minutes to refresh or on a tawa or frying pan over a very low heat, turning a few times
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Handesh – Bangladeshi rice flour and date molasses cakes take?
12 hr 37 min all in — 30 min prep, 7 min cook, 12 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Frying pan, Wok, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
This helps retain the shape of the cakes 8 Enjoy hot, fresh out of the pan. Once cool, place in an airtight container overnight and in the fridge for up to a week. Reheat in a warm oven for a few minutes to refresh or on a tawa or frying pan over a very low heat, turning a few times
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.