Putu Ayu Ketan Hitam (Black Glutinous Rice and Coconut Steamed Cake)

It's an Indonesian steamed cake recipe. It's can be served as snacks and believe me it is moist, healthy and super tasty.

I have followed Anna dina's blog for this recipe, but I have reduced the quantity of the ingredients to half and recreated the recipe as per my convenience.

The Black Rice was one of the ingredient that I had received as prize from Original Indian Table in collaboration with Commeat. I have plated it on a Tapas plate which again was one of the prizes I had received from Le Creuset...

I made the rice flour at home. I took 125 grams of rice and ground it. Then sieved it. I have used dried grated coconut, but the fresh coconut is more preferred.

Black Rice known as forbidden rice, it is less popular than the other rice varieties, it is also an ancient grain that has been eaten in Asia for thousands of year. It has a powerful disease-fighting antioxidants, and it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.

For the Coconut Layer

Ingredients

50 grams grated Coconut

3 drops of Vanilla Essence

A Pinch of Salt

1 Pandan Leaf

Methods

Add the coconut, salt, vanilla essence and pandan leaf into the bowl. Mix the ingredients and steam it for 2 minutes. Let it cool. Discard the leaf and keep it aside.

For the Cake

Ingredients

120 grams of Black Glutinous Rice Flour

60 grams Caster Sugar as per the sweetness required

A Pinch of Salt

1 Large Egg

100 ml Coconut milk

1 Pandan Leaf

Oil for greasing

Method

Boil coconut milk with pandan leaf. Let it cool then remove the leaf from the coconut milk. Boil a liter of water in a pot. Grease the putu ayu moulds or mini bundt moulds with oil. Put 2 tsp of the coconut into the mould. Press the grated coconuts well until it sets. Keep the mould aside.

Remove the pot of hot water from the flame. Take another bowl which can fit onto the pot. Add the egg, sugar and salt into the bowl. Beat on low speed until the sugar dissolves. Increase the speed of the beater and  beat until the batter becomes thick and pale. Add the flour in the batter in batches. Beat it further till the flour has mixed well. Now gradually add the coconut milk little at a time and continue to beat the batter until the ingredients are well incorporated.

Fill the moulds with the batter until full till the edge, steam it for 15 minutes or till the cake is done. Let the cake cool down before remove it from the moulds.

Khejur Gurer Shoru Chakli ( Jaggary Rice Dosa)

This is made with rice flour and all purpose flour, mixed together with jaggery water an made into a batter. Then the batter is cooked into a kind of a sweet dosa.
Ingredients 
1/2 cup Rice Flour
1/4 cup All Purpose flour
1/4 cup Date Jaggery
Pinch of Salt
Pinch of Cardomon powder 
Ghee for Drizzeling on the pan

Method 
Take the Jaggary, salt, Cardomon powder and add a cup of water , let it boil till the Jaggary melts. Take it off the  flame. Take a bowl, add both the flours and mix it. Add the Jaggery water into the flour and mix it to make a thin batter. Let it rest for 30 minutes. Take a pan, drizzle ghee, pour in 1 or 2 ladle of the batter and swirl the batter in the pan so that the batter spreads out evenly, keep it on low flame for 3 or more minutes, so that the batter gets cooked. Keep checking, once one side is done, turn it and cook for another minute. Shoru Chakli is done...

Bhaja Puli

This Pitha is made with rice flour which is kneaded into a dough. A lime size portion is taken from the dough and stuffed with coconut and jaggary. Then it is given a shape and fried in oil.
For the Stuffing 
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt

Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.

For the Rice Dumplings 
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water

Method 
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.

For the Final step
Ingredients 
Stuffing 
Rice Dough 
Oil or Ghee for Frying

Method 
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Heat oil or ghee in a wok, Heat the oil or ghee. Add the stuffed dumplings in the oil and fry it till golden brown.

Dudhpuli

This Pitha is made with rice flour which is kneaded into a dough. Then the little portion of the dough is stuffed with coconut and jaggary. Then it is given a shape and boiled in milk.
For the Stuffing 
Ingredients
1 cup Coconut grated
1/2 cup Date Jaggary grated
1/4 tsp Cardomom powder
Pinch of Salt

Method
Take a pan, add the Jaggary, Cardomom and salt, stir it on a low flame till it melts. Add the coconut and stir on low heat till the mixture becomes dry. Switch off the flame and let it cool down.

For the Rice Dumplings 
Ingredients
2 cups of Rice Flour
1 Pinch Salt
Warm water

Method 
To make the dumplings, take the flour and add the salt in a mixing bowl, add warm water little at a time. Knead it into a soft dough. Keep the dough covered as the dough will becomes hard if kept open.

For the kheer
1 liter  Full cream Milk
1 cup Date Jaggery 
Pinch of Salt 
Pinch of Cardomon Powder

Method
Add the milk in a pot and keep it on low flame till it reduces a bit. Add salt, Cardomon powder and Jaggary and let it simmer for 15 minutes. Meanwhile we will get the dumplings ready.

For the Final step
Ingredients 
Stuffing 
Rice Dough 
Kheer

Method 
Take lemon size balls from the dough. Flatten the balls with your fingers in the shape of a bowl. The shell would be medium thin. Fill the stuffing into it. Close, fold and seal the edges of the dough. Give it a boat shape with 2 edges pointing outwards. Once the kheer has simmer for 15 minutes, add the dumplings into the kheer. Let it simmer for 10 to 15 minutes more, till the dumplings are cooked.

Potato and Rice Flour Latkes..

Potato and Rice Flour Latkes....

 Latkes are potato pancakes that are prepared by Ashkenazi Jews as a part of the Hanukkah festival since the mid-1800s, but the connection actually goes back to at least the Middle Ages.

Latkes need not necessarily be made from potatoes. Earlier day before the potatoes were introduced, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the availability of the local ingredients.  Numerous modern recipes call for the addition of ingredients such as onions and carrots. The word latke itself has derived from the Russian word 'ladka', 'oladka',"small pancake". The word leviva, the Hebrew name for latke, refers in the Book of Samuel to a dumpling made from kneaded dough, as part of the story of Amnon and Tamar. Some interpreters have noted that the homonym levav means "heart".

Net source... 

I have adopted this recipe for the net... 

Very quick and easy to make and ingredients are easily available in the kitchen. Taste good with garlic and mustard flavoured yogurt sauce. 

Ingredients

1 large potato peeled and grated and excess water squeezed out ( Here instead of the raw potato, I have used half boiled potato)

1 large onion chopped finely 

2 Eggs

1 cup Rice Flour

Salt to taste 

1/2 tsp Pepper powder 

Oil for frying

Method 

Take a mixing bowl, Add potato, onion, eggs, flour, salt and pepper. Mix well. Heat a skillet. Add a tbsp of oil. On a low flame, heat the oil. Place 1 large tablespoon of the batter on the skillet. Press and flatten the batter. Fry it until golden brown from both the sides. Drizzle more oil if required.  Remove it from the skillet and place on paper towels to drain excess oil. Continue with remaining batter until done. Serve it with garlic and dejon mustard Yogurt sauce...

Ingredients 

1/4 cup Yogurt 

1/4 tsp Garlic paste

1 tsp Dejon Mustard paste

Salt to taste

1/4 tsp Pepper powder 

Method 

Mix all the above ingredients well. 

Moog Dal Pakon Pitha

Moong Pakon Pitha is a traditional dish of Bangladesh. The pitha is made with moong dal and rice flour dough. The dough is rolled and different designs and patterns are created on it. It is then deep fried and soaked in thick sugar syrup. Due to the designs, it is also called Nakshi pitha.  

I tried making it, but I need lots of practice to master the art to create a perfect design. 

For Syrup

2 cup sugar

1 cup water 

1 small piece cinnamon

2 cardamom

Method 

To make the syrup combine all the syrup ingredients in a pot.

The syrup should be thick in consistency.

For the Pitha

Ingredients

1/2 cup Moong dal

1 cup Rice Flour

1 pinch of salt

2 tbsp oil

2 1/2 cups water

Oil for deep frying

Method

Boil the Moog Dal in water.

Use a hand blender, so that the moog dal blends well.

Add salt and 1 tbsp oil.

Switch off the flame.

Stir the dal.

Add the rice flour and stir.

Cover the vessel and keep it aside till the mixture cools down a bit and it is easy to handle.

 Knead it to form a soft dough. Add little oil and knead it well.

Take a big lime size portion.

Apply oil  on the  rolling surface to prevent the dough from sticking.

Roll the dough to about a ¼ inch to 1/3 inch thickness.

Apply oil on the rolled disc.

You may use cookie cutters, fork, comb, toothpick or any other material to create designs on the rolled disc.

Ensure the design is deep enough as it will help absorb the syrup and make the inside of the pitha moist.

Heat oil to deep fry the pithas.

Fry the decorated pieces until in golden color. 

Remove the pithas from the oil.

Place the pitas directly in the hot syrup.

Pakon pitha is ready to be serverd.