Goan Catholic Style Acaçá

Ingredients

In the original Brazilian Acaçá, the dish is made with cornmeal and typically served with sweet or savory toppings. In the Goan Catholic adaptation, rice is used instead of cornmeal, and the dumplings are flavored with a blend of spices commonly found in Goan cuisine. The Goan Catholic version also incorporates coconut, which adds a distinct flavor and richness to the dish. We alse have the original recipe for Acaçá, so you can check it out.

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin powder 1/4 teaspoon cumin powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• 1/4 teaspoon black pepper powder 1/4 teaspoon black pepper powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Grated coconut, for garnish Grated coconut, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 5g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 3g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, water, turmeric powder, cumin powder, red chili powder, black pepper powder, and salt. Mix well to form a smooth batter.
2. 2.
   Heat a steamer and grease the steaming tray with oil.
3. 3.
   Take a small portion of the batter and shape it into a small dumpling. Repeat with the remaining batter.
4. 4.
   Place the dumplings on the greased steaming tray and steam for about 15-20 minutes, or until the dumplings are cooked through.
5. 5.
   Once cooked, remove the dumplings from the steamer and let them cool slightly.
6. 6.
   Garnish the dumplings with fresh coriander leaves and grated coconut.
7. 7.
   Serve the Goan Catholic Style Acaçá warm as a snack or as a side dish with a Goan meal.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth texture in the dumplings.
• Coconut milk — Use thick coconut milk for a richer flavor. Shake the can well before using to ensure the cream is well mixed.

Tips & Tricks

• If you prefer a spicier version, increase the amount of red chili powder according to your taste.
• Serve the Goan Catholic Style Acaçá with a side of spicy coconut chutney for an extra burst of flavor.
• You can add finely chopped vegetables like carrots or peas to the batter for added texture and nutrition.
• To make the dumplings more aromatic, you can add a pinch of garam masala to the batter.
• Leftover dumplings can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Goan Catholic Style Acaçá as a snack or as a side dish with a traditional Goan meal. It pairs well with spicy curries and rice.

Presentation advice

Arrange the steamed dumplings on a platter and garnish them with fresh coriander leaves and grated coconut. Serve them in small individual bowls or on banana leaves for an authentic touch.