Photograph of the finished Ukadiche modak

India · Bánh nếp hấp vỏ bột gạo trần nhân dừa mật

Ukadiche modak

1 hr 20 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.4 lb
  • Photograph of Shredded coconut Shredded coconut 1.3 lb
  • Photograph of Palm sugar Palm sugar 1.1 lb
  • Photograph of Ghee Ghee 4.9 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Nutmeg Nutmeg 0.3 oz
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Pistachios Pistachios 4.2 oz

Method

  1. 1 Sauté grated coconut with palm sugar for 12 minutes until the filling thickens, then add cardamom.
  2. 2 Boil water with ghee, then sprinkle in rice flour and stir quickly over low heat until a smooth paste forms.
  3. 3 Blanching the flour in boiling water is the key to making the ukad shell; kneading the flour with cold water causes the shell to crack during steaming.
  4. 4 Knead the hot dough with wet hands for 8 minutes until the crust is smooth and velvety.
  5. 5 Roll the dough into a thin disc, then make twenty-one creases around the edge and wrap the filling into a cone shape.
  6. 6 Steam for 12 minutes with a towel lining, then drizzle with ghee and sprinkle with saffron and pistachios.

With an appliance

  • Pressure cooker 55 min

    Replace step 6: Place the pastry on a parchment paper and steam under low pressure for 6 minutes, then quickly release the pressure to prevent the crust from becoming soggy. Afterwards, continue drizzling with ghee and sprinkling with saffron and pistachios.

Start cooking