For the final day of this week’s mega marathon, I have a sweet dish from Kerala. Coconut-jaggery stuffing inside a rice flour crepe, then steamed until done. These are perfect to make for festivals and special occasions.
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.
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!!