Modak (Steamed Rice-Flour Dumplings with Coconut and Jaggery)

Filling

• 1 tsp Coconut oil
• 120 g Desiccated coconut
• 120 g Jaggery
• 4 Green cardamom pods
• 30 ml Water

Dough

• 260 ml Water
• ½ tsp Fine sea salt
• 2 tsp Coconut oil
• 200 g Rice flour

1. Make the filling: warm 1 tsp coconut oil in a saucepan over low heat. Add the desiccated coconut, jaggery and 30 ml water, then cook for 4 to 6 minutes, stirring, until the jaggery melts and the mixture looks moist but not wet. Crush the seeds from the cardamom pods and stir them in, then scrape the filling into a bowl to cool.
2. Make the dough: bring 260 ml water to the boil in the same saucepan with the fine sea salt and 2 tsp coconut oil. Reduce the heat to low, add the rice flour all at once, and stir vigorously with a wooden spoon until it forms a smooth, stiff dough and pulls away from the pan. Cover and rest for 10 minutes so it is cool enough to handle but still warm.
3. Set up the steamer and lightly grease the steamer tray with a little coconut oil. Divide the warm dough into 10 to 12 equal pieces and keep them covered to prevent drying. Divide the cooled filling into the same number of portions.
4. Shape the modak: take one piece of dough and press it into a thin disc in your palm, keeping the centre slightly thicker. Pinch and pleat the edges all the way around to form a cup, then add a portion of filling. Bring the pleats together and pinch to seal into a pointed top, then repeat with the remaining dough and filling.
5. Steam the modak in a single layer, leaving a little space between them. Steam for 10 to 12 minutes until the dough looks slightly glossy and feels tender. Rest for 2 minutes, then lift out carefully and brush very lightly with coconut oil before serving warm.

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