Malvani Style Stuffed Kuih

Ingredients

In this Malvani adaptation of the Malaysian dish, Kuih cara berlauk, we incorporate the distinct flavors of Malvani cuisine. The original dish is typically made with Malaysian spices and ingredients, while our version incorporates Malvani spices such as Malvani masala, coconut, and kokum. These additions give the dish a unique Malvani twist, enhancing its flavor and making it more suitable for the Malvani palate. We alse have the original recipe for Kuih cara berlauk, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1 tablespoon oil 1 tablespoon oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Malvani masala 1 teaspoon Malvani masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 cup (75g) mixed vegetables (carrots, peas, beans), finely chopped 1/2 cup (75g) mixed vegetables (carrots, peas, beans), finely chopped
• 1/2 cup (75g) cooked protein (chicken, shrimp, or tofu), finely chopped 1/2 cup (75g) cooked protein (chicken, shrimp, or tofu), finely chopped
• 2 tablespoons grated coconut 2 tablespoons grated coconut
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 teaspoon jaggery (optional) 1 teaspoon jaggery (optional)
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, water, and salt to make a smooth dough. Set aside.
2. 2.
   Heat oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the Malvani masala, turmeric powder, and red chili powder to the pan. Stir well to combine the spices with the onions and garlic.
4. 4.
   Add the mixed vegetables and cooked protein to the pan. Cook for a few minutes until the vegetables are slightly tender.
5. 5.
   Stir in the grated coconut, tamarind pulp, jaggery (if using), and salt. Mix well and cook for another 2-3 minutes.
6. 6.
   Remove the filling from the heat and let it cool slightly.
7. 7.
   Divide the dough into small portions and flatten each portion into a circle.
8. 8.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges of the dough over the filling and seal it to form a ball.
9. 9.
   Steam the stuffed kuih balls in a steamer for about 15-20 minutes, or until the dough is cooked through.
10. 10.
    Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth dough texture.
• Malvani masala — If you can't find Malvani masala, you can substitute it with a combination of garam masala and red chili powder.
• Tamarind pulp — Soak tamarind in warm water and extract the pulp. Discard the seeds and fibers before using.

Tips & Tricks

• To enhance the flavor, you can add a pinch of asafoetida (hing) to the filling.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Malvani Style Stuffed Kuih with a side of coconut chutney for a delightful combination of flavors.
• If you prefer a crispier texture, you can pan-fry the stuffed kuih balls after steaming them.
• Experiment with different vegetables and proteins in the filling to create your own variations.

Serving advice

Serve the Malvani Style Stuffed Kuih hot as a snack or as a main course accompanied by a side of coconut chutney.

Presentation advice

Arrange the stuffed kuih balls on a platter, garnish with fresh coriander leaves, and serve with a side of coconut chutney. The vibrant colors of the filling will make the dish visually appealing.