Coconut Pittas (Steamed Coconut Rice Dumplings)
Traditional steamed dumplings made with rice flour dough filled with sweetened coconut and cardamom, cooked over steam in a cloth-covered pot. These half-moon shaped treats can be enjoyed hot or cold.
Ingredients
- 1 medium coconut Fresh coconut, finely scraped (About 2 cups scraped coconut)
- 0.5 cup Jaggery (or brown sugar) (Adjust sweetness to taste)
- 0.25 teaspoon Black cardamom seeds (Or green cardamom seeds)
- 2 cups Rice flour, finely sifted (Must be finely sifted)
- 1 cup Boiling water (For kneading dough, adjust as needed)
- 2 tablespoons Water (For sealing dumplings)
- 8 cups Water (For steaming pot)
Instructions
- 1Finely scrape the coconut. In a pan, combine the scraped coconut with jaggery and black cardamom seeds. Brown the mixture over medium heat, stirring frequently until the jaggery melts and coats the coconut. Set aside to cool.
- 2Sift the rice flour into a large bowl. Pour boiling hot water over the flour gradually, mixing with a wooden spoon. Once cool enough to handle, knead into a smooth, pliable dough. The dough should be soft but not sticky. Cover with a damp cloth.
- 3Take a portion of dough about the size of a duck's egg (approximately 2 tablespoons). Place it in the palm of your hand and press it flat with your fingers to form a circle about 4-5 inches in diameter (size of a large saucer). Place 1 tablespoon of the coconut filling in the center. Dip your finger in water and moisten the edges. Fold the dough over to form a half-moon shape and press the edges firmly to seal. Repeat with remaining dough and filling.
- 4Fill a large wide-mouthed earthen pot or large pot with water and bring to a rolling boil. Stretch a clean kitchen napkin or muslin cloth tightly over the mouth of the pot and secure it firmly with string or the pot's rim, creating a taut steaming surface.
- 5Place the shaped pittas on the stretched cloth over the boiling water, leaving space between each. Cover with a lid if possible. Steam for 30 minutes until the pittas are cooked through and translucent. The dough should be firm and no longer sticky.
- 6Carefully remove the pittas from the cloth using a spatula or tongs. Serve hot or allow to cool to room temperature. These can be enjoyed warm or cold.
