Kadu Mande
Veg
Vegan
Banana leaf steamed rice cake — thick rice flour batter poured onto a fresh banana leaf, folded, and steamed until set into a soft, slightly sticky slab. The banana leaf infuses the rice cake with a faint vegetal-green aroma. Eaten at breakfast and during festivals with coconut chutney or jaggery. A gentler, more fragrant alternative to kadumbuttu.
Cuisines
Coorgi
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1/2 cup | grated coconut |
| 1/4 cup | jaggery |
| 1 tablespoon | ghee |
| 1/2 teaspoon | cardamom powder |
| 1 pinch | salt |
| as needed | banana leaves |
Instructions
- 1 Mix the rice flour with a pinch of salt and enough water to form a smooth, pliable dough.
- 2 In a separate bowl, combine grated coconut, jaggery, ghee, and cardamom powder to make the filling.
- 3 Cut the banana leaves into medium-sized squares and lightly wilt them over a flame to make them pliable.
- 4 Take a small portion of the dough and flatten it on the banana leaf square to form a thin disc.
- 5 Place a spoonful of the coconut-jaggery filling in the center of the disc.
- 6 Fold the banana leaf to encase the filling and seal the edges by pressing gently.
- 7 Repeat the process with the remaining dough and filling.
- 8 Steam the wrapped parcels in a steamer for about 20 minutes until cooked through.
- 9 Remove from the steamer and let them cool slightly before serving.
Tips
Ensure the banana leaves are soft to prevent tearing while folding.