Indulge in the delightful flavors of Thailand with this unique twist on the classic Kozhukatta – our creamy Coconut Puree Kozhukatta! This recipe combines the soft, chewy texture of traditional Kozhukatta with the rich, aromatic essence of fresh Thai coconut. Forget the usual rice flour-heavy versions; this recipe utilizes a blend of rice flour and coconut puree for a lighter, more subtly sweet treat. The fragrant coconut milk infusion enhances the overall taste, creating a dessert that’s both familiar and surprisingly exotic. Imagine the soft, pillowy texture melting in your mouth, complemented by the delicate sweetness of the coconut.
This recipe is perfect for those seeking a delicious and slightly unusual dessert to impress friends and family. Whether you're a seasoned baker or a kitchen novice, this recipe is surprisingly easy to follow, offering step-by-step instructions and helpful tips to guarantee success. Ready to create these irresistible Coconut Puree Kozhukatta? Let's dive into the detailed, step-by-step process!
Tools Needed
- Pan
- Steamer
Ingredients
- Rice flour: 1 cup
- Water: 1 cup
- Salt: a pinch
- Ghee: 1/2 spoon
- Maida flour: 1 teaspoon
- Fresh coconut: 1 cup
- Jaggery powder: 1/2 cup
- Cardamom powder: 1 1/2 teaspoons
Step-by-Step Instructions
Step 1. Prepare the Dough
- Boil 1 cup of rice flour with 1 cup of water in a pan. Add a pinch of salt.
- Add 1/2 spoon of ghee and 1 teaspoon of maida flour to the boiling rice flour mixture. This will help with the dough's stretchiness.
- Reduce heat to low and gradually add the rice flour mixture, stirring until it comes together. Add a little more hot water if needed.
- Turn off the stove, cover the mixture, and let it cool.
- Once the dough has cooled, knead it well. Roll the dough into small balls.
Step 2. Prepare the Coconut Filling
- In a separate pan, melt 1/2 cup of jaggery powder. Add 1 cup of grated fresh coconut and mix well.
- Add 1 1/2 teaspoons of cardamom powder and 1 teaspoon of ghee to the coconut mixture. Mix everything thoroughly.
- Roll the coconut filling into small balls as well.
Step 3. Assemble the Kozhukatta
- Combine a small ball of dough and coconut filling to form the Kozhukatta.
Step 4. Steam and Serve
- Steam the Kozhukatta for 10 minutes.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- You can use Idiappa flour instead of rice flour.
- The dough should be soft and pliable.
Nutrition
- N/A
FAQs
1. Can I substitute the coconut puree with coconut milk?
While you can try, it won't yield the same texture. Coconut puree provides a denser, chewier Kozhukatta. Coconut milk will result in a softer, potentially less cohesive result.
2. What if I don't have glutinous rice flour? Can I use regular rice flour?
No, glutinous rice flour (also known as sweet rice flour) is essential for the characteristic chewy texture of Kozhukatta. Regular rice flour will produce a much different, crumbly result.
3. How can I store leftover Kozhukatta?
Store leftover Kozhukatta in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage; reheat gently before serving.
This Thai Friday Coconut Puree Kozhukatta recipe offers a delightful fusion of flavors and textures, resulting in a truly unique dessert experience. We hope you enjoyed making and savoring these delicious treats as much as we did creating this recipe for you. Happy cooking and enjoy the sweet rewards of your culinary adventure!