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Madeleine
Philippe
Cancer Foundation (Aus) Inc |
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Look for Other Recipes on the Menu
Please
note that all spoonful measures are flush not heaped spoonfuls.
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Ingredients:
- 2 cups raw
rice
- 1/2 cup shredded
coconut
- 1/4 cup sugar
- 1 teaspoon
elaichi powder
- 2 flush teaspoons salt
- 1/2 cup hot water to sprinkle

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Youtube Video |
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Method: |
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- 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.
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Alternative
Steamer/Microwave Recipe |
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Ingredients:
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- 2 cups coarse rice/puttu flour
(You can buy puttu flour from Indian shops)
- 3/4 cup grated coconut
- 1/2 cup white sugar
- 1/2 teaspoon salt
- Water as required
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Method: |
- Dry roast the rice flour in a pan for 2-3
minutes. Take care not to burn the flour. If
puttu flour is used, this roasting step is not
necessary.
- Add the grated coconut, salt and sugar to
the rice or puttu flour. Mix well. Add water in
little steps and mix using the fingers, until a
crumbly mix is obtained. To check if the right
amount of water is added, take some mixture in
your hand and clasp it within the palm. If the
mixture holds together, it has the right
consistency. If it is still powdery and falls
off, add some more water. If too watery, add
some flour.
- Using small cake moulds, fill with the puttu
pastry using your fingers, press into the mould
so that the particles are tightly held together.
- Invert the mould and tap slightly. The
mixture should come out easily.
- With care, transfer the shaped puttu into a
steamer.
- If using a microwave steamer, steam for 3
minutes.
- If using a stove top steamer, steam for 5
minutes.
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Copyright Notice:
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request.
Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
improvement.
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