Cookbook:Rice Modak (Coconut Pastries) I

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Rice Modak (Coconut Pastries) I
CategoryDessert recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

For making rice flour modak, the procedure is the same for making the filling of coconut and jaggery. However, rice flour is used in the dough instead of wheat flour. They are not fried, but steamed.


[edit | edit source]


[edit | edit source]


[edit | edit source]


[edit | edit source]
  1. Make the filling, following the same method as the wheat flour modak.
  2. Heat 2 cups of the water in a large pot/vessel and then add salt and butter.
  3. 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.
  4. Cover the mixture with a lid and remove from the heat. Let it cook in its own steam.
  5. 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.
  6. 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.
  7. Place the colander in a steamer and steam the modaks for 10 minutes.
  8. Dribble with a teaspoon of ghee, and serve hot.