India

Rice Modak (Coconut Pastries) I

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 cups rice flour
2½ cups water
1 tbsp butter
Salt
1 cup fresh grated coconut
1 cup jaggery
2 tbsp raisins
2 tbsp cashew nuts, chopped
1 tsp cardamom, powdered
Ghee

Method

Make the filling, following the same method as the wheat flour modak.
Heat 2 cups of the water in a large pot/vessel and then add salt and butter.
As the water starts boiling, add rice flour to the water. Lower heat. Mix well. The mixture should be a smooth paste; there should be no lumps. If mixture is becoming too dry then add the remaining ½ cup water. Keep heating on low heat until rice flour is cooked.
Cover the mixture with a lid and remove from the heat. Let it cook in its own steam.
While it is still warm rub some ghee on your palms and take a small portion of the dough. Make a ball out of it. With your thumb shape the ball into a cup. Put 2 teaspoons of the filling and close the ends in a manner to get the shape of a fresh fig.
Make 10 modaks and place them in a colander or steamer basket greased with ghee. Place the modak in such a way that they do not touch one another in the colander.
Place the colander in a steamer and steam the modaks for 10 minutes.
Dribble with a teaspoon of ghee, and serve hot.