Coconut Puttu

Moistened rice grains that clump under pressure, layered with coconut. Steam passes through the layers, making the dish supple and light with a nutty aroma.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 317
• Protein: 6 g
• Carbs: 50 g
• Fat: 10 g

Ingredients

• 250 g Rice flour
• 100 g Coconut meat ( freshly grated )
• 150 ml Mineral water
• 1 pinch Gray sea salt
• 1 tsp Cumin seed optional

Instructions

1. Flour preparation

   In a mixing bowl, combine rice flour, salt, and cumin seeds. Gradually add water while rubbing the flour between your palms. The texture should resemble wet sand: it must hold together when squeezed in your fist but crumble easily.

2. Layering the cylinder

   In the puttu mold (or a stainless steel ring), place a layer of grated coconut at the bottom, then cover with the moistened flour without ever packing it down. Alternate layers to the top, finishing with coconut.

3. Steaming

   Place the mold over the steam source. Cook until dense steam escapes through the lid holes. Continue steaming for 5 to 6 minutes after the steam appears to ensure the center is hot.

Chef's tips

• The secret is in the moisture: too dry and it crumbles away; too wet and it turns into dough.
• Never pack the flour into the mold; steam must be able to circulate between the grains to cook them.

Storage

Keeps for 24h in the fridge. Must be reheated by steaming to restore its suppleness.