Ingredients:
• For Dough:
• 1 cup – sticky Rice flour
• Water, to mix
• For Filling:
• 1.5 cups – grated Coconut
• 3/4 cup – palm Sugar or Jaggery powder or Brown sugar
• 1/4 cup – water
• 1 pinch – Nutmeg
• For Topping:
• 2.5 cup – thick Coconut Milk
• 1/4 cup – Rice flour
• 2 tbsp – arrow root flour
• 1 tbsp – Sugar
• 1 tsp – salt
Method:
- Make pliable dough and knead till smooth. Keep aside.
- Dissolve sugar in water. Add coconut and cook till the mixture binds together.
- Cool and shape into small balls (1.5 cm).
- Mix all the ingredients for the topping.
- Bring to a boil and simmer for 2 minutes.
- Take lime size portions of dough and flatten to a sheet, 3 mm thick.
- Place a ball of filling on it and fold the edges over the filling. Press to seal.
- Take a piece of banana leaf or foil and spread a tablespoon of topping on it.
- Place the filled dumpling over it and cover with some more topping.
- Fold the leaf or foil over it and make a neat parcel.
- Use all the dough thus.
- Steam the parcels for 8-10 minutes or till cooked.
- Serve warm or cold, in the parcel.