Two small Kerala-style rice-flour parcels with a coconut and brown-sugar filling, steamed in parchment; both parcels are one snack portion.
20 gHusked Coconut
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2.5 cupsWater
35 gRice Flour
15 gBrown Sugar
0.1 gGround Cardamom
1 mlCoconut Oil
To tasteSalt
Warm all the rice flour in a dry small skillet over low heat for 3-4 minutes, stirring, until warm and dry without changing color. Transfer every bit to a heatproof bowl and add a small pinch of salt. Bring 60 ml water just to a boil and carefully stir all of it into the flour with a spoon. Leave for about 5 minutes until safe to touch, then gently knead into a soft, smooth dough. If dry edges crack, knead in the reserved 10 ml hot water a little at a time, only as needed; do not add extra flour. Discard unused plain dough water.
Mix all the fresh grated coconut, brown sugar and ground cardamom thoroughly, rubbing the sugar into the moist coconut until no dry sugar clumps remain. Cut two squares of food-grade baking parchment about 20 cm across, not wax paper, and lightly grease their centers with all the measured coconut oil. Divide all the dough into two equal balls. Press each on its paper into a circle about 12 cm across and 2-3 mm thick.
Divide all the filling equally between the circles, spreading it on one half of each and leaving about 1 cm bare around the edge. Fold each paper in half so the dough closes over the filling. Press the dough edges gently together through the paper to seal; keep each parcel inside its folded parchment. There should be no exposed filling or wide cracks.
Bring 500 ml water to a gentle boil beneath a steaming basket; the basket must stay above the water. Lay both wrapped parcels flat in one layer, cover and steam for about 12-15 minutes until the rice dough is fully set and opaque, with no wet paste or raw-flour taste. Add the reserved 50 ml hot water beneath the basket only if needed to prevent the pan boiling dry. Carefully remove both parcels and rest for 3 minutes before peeling away the paper. Discard all steaming water and the wrappers.
Serve both warm half-moon rice parcels together on one small plate as one snack portion, keeping all the coconut-sugar filling. These use parchment and brown sugar, without the aroma of a banana-leaf wrapper. Extra syrup, coconut, nuts and butter are not included.