With sravana maasam in full swing, I had way too many fresh coconuts to take care of. So I used some of it to make this simply delicious dessert.Traditionally these are wrapped in banana leaves and then steamed, since I'm not lucky enough to get fresh banana leaves, I used parchment paper -- thanks to Nalini's and Reshmi's recipes. Parchment worked perfectly.
Ingredients:
Rice Flour - 1cupSalt - a pinch
Water - ~1cup
Coconut Oil - ¼tsp
For the Stuffing:
Coconut - ½cup, grated Jaggery powder - 3tbsp
Coconut Sugar - 2tbsp
Ground Cardamom - ¼tsp
Method:
- In a mixing bowl, combine rice flour, salt and coconut oil. Add 1~1¼cup of boiling water and mix with a spoon. Cover and let the mixture cool slightly.
- Make the Stuffing: Mix all the ingredients for the stuffing in a small bowl and set aside. If using regular jaggery instead of powdered jaggery, then heat jaggery until melted and then add the coconut to it. Set aside.
- When the rice flour mixture is cool enough to handle, divide it into 8~10 equal size balls.
- Take a piece of parchment (if you are lucky enough to get a banana leaf, then go ahead and use it), put the rice ball on it and flatten it out into a thin disc. Wet your fingers to help with the flattening.
- Place 1~2tbsp of the stuffing in the center and fold the disc over the stuffing. Press along the edges to seal properly. Repeat with the remaining dough and stuffing.
- Place these parchment parcels in a steamer and steam for 8~10 minutes. Serve warm!!
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