Photograph of the finished Modak

India · Bánh nếp hấp nhân dừa Modak

Modak

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.3 lb
  • Photograph of Shredded coconut Shredded coconut 1.3 lb
  • Photograph of Palm sugar Palm sugar 15.5 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Ghee Ghee 4.9 oz
  • Photograph of Pistachios Pistachios 3.5 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Raisins Raisins 3.5 oz

Method

  1. 1 Simmer grated coconut with palm sugar for 12 minutes until it becomes a chewy, dry filling, then mix in cardamom.
  2. 2 Pour the rice flour into boiling water with ghee and salt, then stir quickly for 3 minutes until a cooked dough is formed.
  3. 3 The dough must be cooked in boiling water; dough kneaded with cold water will crack and break when forming the wings.
  4. 4 Knead the hot dough with wet hands for 6 minutes until it is smooth and does not crack.
  5. 5 Shape the dough into small cups, then press the edges to create pointed petals, add the filling, and pinch the top shut.
  6. 6 Steam for 12 minutes, then drizzle ghee butter over the top of the cake when serving.

With an appliance

  • Pressure cooker 55 min

    Replace step 6: steam modak at low pressure for 6 minutes, then quickly release the pressure, and then drizzle with ghee while the cake is still hot; steps 1–5 remain the same.

Start cooking