Mangalorean Monaka Delight

Recipe

Mangalorean Monaka Delight

Crispy Coconut Monaka with a Mangalorean Twist

4.5 out of 5

Indulge in the flavors of Mangalorean cuisine with this unique twist on the traditional Japanese dessert, Monaka. This recipe combines the delicate sweetness of Japanese Monaka with the rich coconut flavors of Mangalorean cuisine, resulting in a delightful fusion of cultures.

Jan Dec
Dessert› Monaka
Asian cuisine› East Asian cuisine› Japanese cuisine
Asian cuisine› Indian cuisine› South Indian cuisine› Karnataka cuisine› Mangalorean cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if ghee is substituted with vegetable oil), Gluten-free (if using gluten-free all-purpose flour)

Allergens

Coconut

Not suitable for

Dairy-free (contains ghee), Nut-free (contains coconut)

Ingredients

In this Mangalorean adaptation of Monaka, we replace the traditional red bean paste filling with a sweet coconut and jaggery filling. Additionally, we incorporate the flavors of Mangalorean cuisine by using ingredients like jaggery and cardamom, which are commonly found in the region's desserts. The wafer shells are also made using a combination of rice flour and all-purpose flour, giving them a unique texture. We alse have the original recipe for Monaka, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 8g, 6g
  • Carbohydrates (total, sugars): 42g, 20g
  • Protein: 3g
  • Fiber: 2g
  • Salt: 0.02g

Preparation

  1. 1.
    In a mixing bowl, combine the rice flour and all-purpose flour. Gradually add water and knead until a smooth dough is formed.
  2. 2.
    Divide the dough into small portions and roll each portion into a thin circle.
  3. 3.
    Heat a griddle or non-stick pan over medium heat. Cook each rolled dough circle until lightly golden on both sides. Remove from heat and set aside.
  4. 4.
    In a separate bowl, mix the freshly grated coconut, grated jaggery, and cardamom powder until well combined.
  5. 5.
    Take one cooked wafer shell and spread a generous amount of the coconut-jaggery mixture on one side. Place another wafer shell on top to create a sandwich.
  6. 6.
    Repeat the process with the remaining wafer shells and filling.
  7. 7.
    Serve the Mangalorean Monaka immediately or refrigerate for a few hours to allow the flavors to meld together.

Treat your ingredients with care...

  • Rice flour — Ensure that the rice flour is finely ground for a smoother texture in the wafer shells.
  • Freshly grated coconut — If fresh coconut is not available, you can use frozen grated coconut. Thaw it before using in the recipe.
  • Jaggery — If jaggery is not readily available, you can substitute it with brown sugar or palm sugar.
  • Cardamom powder — For the best flavor, use freshly ground cardamom powder.

Tips & Tricks

  • To enhance the flavor, lightly toast the freshly grated coconut before mixing it with jaggery and cardamom.
  • For a variation, you can add chopped nuts like cashews or almonds to the coconut-jaggery filling.
  • If you prefer a sweeter filling, increase the amount of jaggery according to your taste.
  • Ensure that the wafer shells are cooked until they turn golden but not brown, as they can become too crispy.
  • Store the Mangalorean Monaka in an airtight container to maintain its crispiness.

Serving advice

Serve the Mangalorean Monaka as a delightful dessert after a Mangalorean feast or as a sweet treat during special occasions. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Mangalorean Monaka on a dessert platter, garnished with a sprinkle of powdered sugar and a few strands of saffron for an elegant touch. Serve them individually or stacked in a pyramid shape for an eye-catching presentation.

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