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Patoleo
Rice dumplings in turmeric leaves
Patoleo / patoli: Goan rice dumplings with coconut and jaggery, steamed in turmeric leaves
In August, when the monsoon makes turmeric leaves grow tall in Goan backyards, families make patoleo. Catholic households steam them for the Feast of the Assumption on 15 August, and Hindu families make the same sweet, called patoli, for Nag Panchami and Ganesh Chaturthi. A thin layer of rice paste is spread on a turmeric leaf, filled with fresh coconut and dark Goan jaggery, folded and steamed. The leaf leaves a sweet, gingery perfume on the rice that nothing else can copy, so look for fresh turmeric leaves in Indian grocers; banana leaves are a fair substitute. Chef's tip: spread the rice paste as thin as you can while still covering the leaf; thick patoleo are stodgy and the filling gets lost.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the rice paste
- 7 oz short-grain or idli ricesoaked for 4 hours
- ¾ cup waterabout
- 1 pinch salt
For the filling
- 7 oz fresh coconutgrated
- 5 ½ oz dark Goan jaggery (or palm jaggery)grated
- ½ tsp ground cardamom
- 1 pinch salt
To wrap
- 10 fresh turmeric leaves (or banana leaf pieces)washed and dried
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Method
0/6 doneStep 1: Cook 7 oz fresh coconut, 5 ½ oz dark Goan jaggery (or palm jaggery), ½ tsp ground cardamom and 1 pinch salt in a pan over a low heat for 6–8 minutes, stirring, until the jaggery has melted and the mixture is moist and sticky but no syrup runs. Cool.
8 minStep 2: Drain the soaked 7 oz short-grain or idli rice and grind with just enough ¾ cup water to make a very thick, smooth paste, like soft hummus. Add 1 pinch salt. If it is runny it won't stay on the leaf; if it is too thick to spread, add a spoon of water.
Step 3: Lay a 10 fresh turmeric leaves (or banana leaf pieces) leaf on the work surface, shiny side up. With wet fingers, spread 2 tbsp of rice paste over one long half of the leaf, as thin as you can, about 2 mm, leaving a 1 cm border.
Step 4: Spoon 2 tbsp filling in a line down the middle of the paste. Fold the leaf in half lengthways and press the edges together gently to seal. Repeat with the rest.
Step 5: Stand or lay the patoleo in a steamer and steam over boiling water, covered, on a medium heat for 15–18 minutes. They're done when the rice layer has turned from chalky white to translucent and glossy and comes away from the leaf easily. Common mistake: pulling them out early. Under-steamed rice paste is pasty and sticks to the leaf.
18 minStep 6: Rest for 5 minutes, then serve warm, peeling the leaf back at the table.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 4 g
- Carbs
- 58 g
- Fat
- 13 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does patoleo take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain or idli rice?
- Any long-grain rice, same amount.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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