Goan Patoleo Sweet Turmeric Leaf Steamed Rice Coconut

Method

1. 1

   Make filling: combine grated coconut, grated jaggery, cardamom and sesame seeds in a pan.

2. 2

   Heat on low-medium stirring for 4 to 5 minutes until jaggery melts and binds. Cool.

3. 3

   Make rice paste: combine rice flour and salt.

4. 4

   Add hot water gradually kneading with wet hands into a smooth, pliable paste — slightly softer than roti dough.

5. 5

   Wash turmeric leaves. Dry.

6. 6

   Spread a thin layer (2 to 3 mm) of rice paste across the entire surface of one turmeric leaf — go right to the edges.

7. 7

   Place 2 tbsp coconut-jaggery filling along the centre of the rice paste.

8. 8

   Fold the turmeric leaf in half lengthwise, bringing the two rice-paste covered sides together. Press gently to seal.

9. 9

   Set up a steamer. Place the folded leaf parcels on the steamer rack.

10. 10

    Steam on medium for 15 to 18 minutes until the rice paste is completely cooked through and firm.

11. 11

    The turmeric leaf infuses the rice with a distinctive earthy perfume.