Traditional patoleos are made with a layer of ground rice batter that is spread evenly on a turmeric leaf, stuffed with coconut jaggery filling, folded, sealed and steamed. This is a quick, easy variation with the addition of cucumber and rice flour. Perfect for those who prefer a hint of sweetness and touch of coconut.
The dough is prepared by melting jaggery with grated cucumber and its juices. Rice flour cooked and softened in the residual moisture. Flavoured with cardamom powder and salt. Once cooled, the batter is spread evenly on the bottom half of a turmeric leaf with the top half folded on top to cover and seal. Then, steamed with the aroma of the turmeric leaves permeating through the patoleos making them utterly delicious, tempting and irresistible.
The dough is prepared by melting jaggery with grated cucumber and its juices. Rice flour cooked and softened in the residual moisture. Flavoured with cardamom powder and salt. Once cooled, the batter is spread evenly on the bottom half of a turmeric leaf with the top half folded on top to cover and seal. Then, steamed with the aroma of the turmeric leaves permeating through the patoleos making them utterly delicious, tempting and irresistible.
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Quick & Easy Cucumber Patoleos
(Yields 8)
Ingredients:
1/2 kg cucumber (1 large English cucumber)
8 large turmeric leaves
1 and 1/2 cups rice flour
1/2 cup sugarcane jaggery
1/2 cup grated coconut
1/4 teaspoon cardamom powder
a pinch of salt
Method:
Rinse the leaves, pat dry and trim off the ends.
Wash cucumber, peel and grate reserving the liquid. Transfer to a saucepan with jaggery. On medium heat, stir until jaggery has melted. Then, mix in the coconut, cardamom powder, rice flour and salt. Reduce the flame to low and keep on stirring.
Once all the liquid has been absorbed, remove pan from heat. Cover pan and let the batter soften with the steam for few minutes.
Stir batter to combine well.
Preparation:
Under a tap of running cold water, wash each leaf. Pat dry with absorbent paper towel and cut off tips from both ends.
To spread the batter onto the leaf, you will need water to wet your fingers. Have a bowl of water along with the batter and leaves.
Take a small ball of batter and wet your fingers with water. Spread a thin layer on the bottom half of a leaf. Fold the top half over the batter to cover and seal.
Continue the above process with remaining leaves.
Steaming:
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, place leaves on the colander. You can overlap and place patoleos on one another. Cover and steam till the leaves change colour to olive green or when the kitchen is filled with the aroma of the turmeric leaves, around 15 minutes.
Remove leaves and enjoy patoleos when they are warm.
Serve with a cup of hot tea.
(Yields 8)
Ingredients:
1/2 kg cucumber (1 large English cucumber)
8 large turmeric leaves
1 and 1/2 cups rice flour
1/2 cup sugarcane jaggery
1/2 cup grated coconut
1/4 teaspoon cardamom powder
a pinch of salt
Method:
Rinse the leaves, pat dry and trim off the ends.
Wash cucumber, peel and grate reserving the liquid. Transfer to a saucepan with jaggery. On medium heat, stir until jaggery has melted. Then, mix in the coconut, cardamom powder, rice flour and salt. Reduce the flame to low and keep on stirring.
Once all the liquid has been absorbed, remove pan from heat. Cover pan and let the batter soften with the steam for few minutes.
Stir batter to combine well.
Preparation:
Under a tap of running cold water, wash each leaf. Pat dry with absorbent paper towel and cut off tips from both ends.
To spread the batter onto the leaf, you will need water to wet your fingers. Have a bowl of water along with the batter and leaves.
Take a small ball of batter and wet your fingers with water. Spread a thin layer on the bottom half of a leaf. Fold the top half over the batter to cover and seal.
Continue the above process with remaining leaves.
Steaming:
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, place leaves on the colander. You can overlap and place patoleos on one another. Cover and steam till the leaves change colour to olive green or when the kitchen is filled with the aroma of the turmeric leaves, around 15 minutes.
Remove leaves and enjoy patoleos when they are warm.
Serve with a cup of hot tea.
