Soak the rice for three hours.
Leave on a tea towel or in a strainer and allow to drain. When dry, grind in
a mixer into a fine powder.
Heat the powder over low heat
in a pan for 5 minutes and keep stirring to stop it from burning. Allow
to cool.
Add the salt to the hot water and mix well.
Sprinkle the hot water into the rice powder and gently fold in the
rice (don't add too much water). Make sure that the rice is still in
powder form and not dough. Watch video.
Mix the shredded coconut with the sugar and elaichi powder.
Now add a layer of shredded
coconut mix in the poutou maker and then add the wet rice powder in
stages, alternating with the shredded coconut layers. Used one quarter of
the wet ground flour and shredded coconut for each layer. This is done
till you reach the top of the poutou maker.
Close the lid and steam for
5-8 minutes or until cooked.
Alternative
Microwave Recipe 1
(Courtesy of Gerard Mok)
Ingredients:
325 ml coconut powder
300 ml rice flour
200 ml self raising flour
1 teaspoon baking powder
150 ml sugar
400 ml hot milk
Butter 40 ml
Vanilla essence 5 ml
Method:
Grease a microwave mould (8 inches in
diameter) with butter.
Melt the butter and add it to the hot milk.
Add all the other
ingredients.
Mix well with a spatula and pour the
preparation in the tube pan.
Cook in a microwave oven at high for 8 to 9
minutes.
Very quickly done and delicious.
Same taste as the ones sold in Mauritius.
Enjoy
Alternative Microwave
Recipe 2
Ingredients:
1 cup rice flour,
1 cup self raising
flour,
1 cup castor sugar,
1 cup dessicated
coconut,
a few drops of coconut
essence,
2/3 cup milk,
2/3 cup water.
butter for greasing
microwave mould.
Method:
Mix the dry ingredients
in a bowl.
Then gradually add and
mix the liquids. Add some more water if necessary to obtain a soft but
firm pastry.
Grease a microwave
round cake mould.
Put thoroughly mixed
ingredients in mould and cook in microwave under medium power for
approximately 8 minutes, depending upon your microwave power rating.
Check at 2 minutes intervals for cooking and remove from oven when
pastry has risen and thoroughly cooked.
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