Allergens in Patoleo: sesame.
Ingredients
Quantities for 4.
- 2 cups, fine Rice Flouror 2 cups raw rice soaked 4 hours and ground thick
- 2 cups fresh grated Coconut
- 1.5 cups, grated Jaggerydark palm jaggery is the traditional one
- 6 pods, seeds crushed Cardamom
- 1 tbsp, dry-roasted Sesameoptional but traditional in some homesoptional
- 1/2 tsp Salt
- about 1.5 cups, hot Water
Cookware
steamer, stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- You need 12 fresh turmeric leaves, washed and wiped dry, with the thick centre rib shaved flat. They are seasonal and not something a shop stocks year round. Banana leaf cut into 20cm x 15cm rectangles and softened over a flame is the standard substitute, though it gives none of the perfume.
- Make the filling first and let it cool. Hot filling melts through the rice layer.
- Mix the dough with water as hot as you can handle. Cold water gives a dough that cracks when you spread it.
Method
- Melt the jaggery with 4 tbsp water over low heat until it dissolves, about 3 minutes, then strain out the grit.
- Return it to the pan with the grated coconut and cook 8-10 minutes, stirring, until the mixture pulls together and leaves the sides of the pan.Stop while it is still moist. Cooked to dryness it turns hard and grainy in the parcel.
- Stir in the crushed cardamom and roasted sesame and set the filling aside to cool completely.
- Bring the water to a boil with the salt, pour it over the rice flour and mix with a spoon, then knead into a soft, smooth dough once cool enough to touch.The dough should feel like soft clay. Too stiff and it tears on the leaf; too wet and it slumps.
- Rest the dough 10 minutes under a damp cloth.
- Spread a thin, even layer of dough over half of each turmeric leaf with wet fingers, about 3mm thick, leaving a clear border.
- Spoon 2 tbsp of the coconut filling along the centre and fold the leaf over to close the parcel.Do not overfill. Filling that escapes at the edges welds the parcels to the steamer.
- Stack the parcels in a steamer, not too tightly, and steam over rolling water for 20-25 minutes.
- They are done when the leaf has darkened and the rice looks translucent and pulls away cleanly. Rest 5 minutes before opening.Serve them in the leaf and let people unwrap their own. That first hit of turmeric-leaf steam is the point of the dish.
Storage
Best the day they are made. Keep leftovers wrapped and refrigerated up to 2 days and re-steam 5 minutes to soften; they harden badly if left uncovered.
Nutrition Good estimate
One serving of Patoleo (197 g) is about 734 calories, or 373 calories per 100 g.
Low protein: 6 g a serving, 3% of the calories
| Per serving197 g | Per 100 g | |
|---|---|---|
| Calories | 734 kcal | 373 kcal |
| Protein | 6.4 g | 3 g |
| Carbohydrate | 144.9 g | 74 g |
| of which sugars | 77.4 g | 39 g |
| Fibre | 5.8 g | 3 g |
| Fat | 15.6 g | 8 g |
| of which saturated | 12.3 g | 6 g |
| of which unsaturated | 2.2 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.