Makassar-style Coconut Dumplings

Ingredients

In the original Indian cuisine, Kozhukkatta is typically a sweet dish made with jaggery and coconut filling, whereas the Makassar-style adaptation incorporates savory flavors and traditional Makassar spices. The original dish is steamed or fried, while the Makassar-style version is specifically steamed to maintain its delicate texture. The target cuisine's influence brings a unique twist to the dish, making it a savory delight. We alse have the original recipe for Kozhukkatta, so you can check it out.

• 2 cups (400g) grated coconut 2 cups (400g) grated coconut
• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green onions 2 tablespoons chopped green onions

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, water, and salt to make a smooth dough. Set aside.
2. 2.
   Heat the vegetable oil in a pan over medium heat. Add the grated coconut and sauté for 2-3 minutes until lightly toasted.
3. 3.
   Add the turmeric powder, ground coriander, ground cumin, and ground black pepper to the pan. Stir well to coat the coconut evenly with the spices.
4. 4.
   Cook the coconut mixture for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
5. 5.
   Divide the rice flour dough into small portions and flatten each portion into a circle.
6. 6.
   Place a spoonful of the coconut mixture in the center of each dough circle. Fold the edges of the dough over the filling and seal it to form a dumpling shape.
7. 7.
   Repeat the process until all the dough and filling are used.
8. 8.
   Steam the dumplings in a steamer for 15-20 minutes until cooked through and the dough becomes translucent.
9. 9.
   Garnish the dumplings with chopped fresh cilantro and green onions.
10. 10.
    Serve the Makassar-style Coconut Dumplings warm and enjoy!

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth dough texture.
• Grated coconut — Use fresh grated coconut for the best flavor and texture. If fresh coconut is not available, you can use frozen grated coconut, but make sure to thaw it before using.

Tips & Tricks

• To enhance the flavor, you can add a pinch of Makassar-style spice blend called "bumbu kuning" to the coconut filling.
• If you prefer a spicier version, you can add finely chopped red chili peppers to the coconut filling.
• Serve the Makassar-style Coconut Dumplings with a side of spicy peanut sauce for an extra kick of flavor.
• You can make the dumplings in advance and steam them just before serving to save time.
• Leftover dumplings can be refrigerated and reheated in a steamer or microwave.

Serving advice

Serve the Makassar-style Coconut Dumplings as a snack or appetizer. They can also be enjoyed as a light meal accompanied by a fresh salad.

Presentation advice

Arrange the Makassar-style Coconut Dumplings on a platter, garnished with fresh cilantro and green onions. The vibrant colors of the garnish will add visual appeal to the dish.