This one is a traditional breakfast recipe that is made in our homes for festival days as an offering to God. The traditional recipe is a steamed rice ball with a jaggery and coconut filling inside. This is also made with jackfruit preserve (Chakka varattiyathu*) and coconut filling. I usually make it by using dates instead of the jackfruit preserve. This time, I also replaced 3/4 of the white rice with red rice. Sri Lankan Red Rice is less polished, and has much more bran and minerals. Hence, it is a lot more nutritious than white rice.
* Chakka varattiyathu:
During the jackfruit season in Kerala, there will be plenty of ripe jackfruit and a family will not be able to consume all of it. What they do is preserve it by adding jaggery and ghee. This can be enjoyed during rest of the year just like that, or used as filling in dishes like this one. It can also be sent as a gift when family or friends visit you :-)
Here is the recipe:
- Rice - 1 cup (3/4 c red and 1/4 c white) - Soaked for 6 hours or overnight.
- Sea salt - 1/2 tsp.
- Coconut oil - 1 Tbs.
- Fresh shredded coconut - 1 cup
- Medjool dates - 10
- Cardamom - 6 (peeled and crushed)
- Grind soaked rice with about a cup of water and salt into a fine batter.
- Cook the batter over medium flame stirring continuously till you get a dough-like consistency. Add coconut oil and mix well. Remove from flame and keep covered till it is cooled down.
- Meanwhile, chop dates and mash it well with back of a spoon. Or you can use your blender to give it a quick mash. Add shredded coconut and crushed coconut. Mix well.
- Divide the rice dough and date coconut mixture into 12 portions each and make balls with them rolling on your palm. You will have rice balls of about about size of a lime and date balls of about half the size.
- Apply coconut oil on your palm so that dough does not stick. Press the rice ball on your palm to flatten it. Put the date ball in the middle, fold up from the sides to close the ball again. Roll again nicely into nice and smooth ball. Repeat with the rest of the balls.
- Boil water on a pasta boiler or any other steamer, place the filled balls and steam for 12-15 minutes.
- Serve warm. Enjoy!!!