Tag Archives: coconut filling

Num Kom-Sticky Rice Cakes with coconut filling/Khmer Kozhukkattai!

Modhakam (http://modhakam-pillayar-chaturthi-special), Kara Kozhukkattai (http://pidi-kozhukkattai-karamsalted-rice-dumplings) and Inippu Kozhukkattai (http://inippuvella-k-kozhukkattaijaggery-rice-dumplings) for Pillayar Chaturthi have been made in the recent posts. So why not make this Pillayar Chaturthi a fusion festival – with a Tamil-Khmer festive sweet… that which also somewhat resembles our Poorana Kozhukkattai (Dumplings with filling) in preparation and filling!
Here is Num Kom – The Cambodian Sticky Rice Cake!

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Cambodia with the staple food rice has many varieties of food made with Rice, especially the Glutinous Rice or the Sticky Rice.

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus)[1] in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called “sticky rice”, it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. http://en.wikipedia.org/wiki/Sticky_rice

 

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Some of the main delicacies made for special occasions with the Sticky Rice are the different kinds of Rice Cakes. Special occasions can be Weddings, Khmer New Year or Pchum Ben (Festival devoted to worship of ancestors).

The Rice Cake varieties can be Num Kom,  Num Ansom Chrouk and Nom Ansom Chek. Num means Cake in general. Nom Kom is the Rice Cake with coconut and palm sugar filling. Ansom Chrouk has a filling mainly of pork fat and green bean and can be a main course.  Ansom Chek has a filling of banana and it is served as a dessert.

During Pchum Ben – where the ancestors of every family are worshipped – women of the household, young and old sit together and prepare Num Kom.  The Rice Cakes require a lot of time wrapping them in banana leaf – folded in a particular pattern.  While Num Kom – the coconut filled rice cake needs less time comparitively,  there are other fillings to the rice cake – like pork meat – cooking time of which is longer. So, they say the womenfolk sit chatting in the night making hundreds of rice cakes, while the different kinds of cakes get cooked for the next day ceremony.

Thanks to http://blog.aseankorea.org/archives/16079 – from which I could collect some interesting information about these Rice Cakes.

Special thanks to my friend and one of the pioneer bloggers of Cambodia at a very young age – Keonila of blueladyblog.com for helping me out in the search of more authentic information. Also patiently answering my doubts on the fillings of Nom Kom. She is one of the top 5 bloggers of Cambodia and a social media advocate. Thankyou Nila!

And all those other friends who may be reading this – do correct me when I am wrong on information – and please do not hesitate to share your thoughts. This would help me get a better insight into the traditions and culture behind the cuisine of Cambodia!

This Rice Cake could not have been prepared without the guidance and helping hands  of friend ‘D’, who played teacher in letting me learn this cake – with the taste and twist (literally) of banana leaves. Thank you ‘D’.
Num Kom

 

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Num Kom is a Rice Cake made with the outer shell of Sticky Rice with a filling of coconut and palm sugar, wrapped in banana leaf and steamed.

Originally palm sugar is used as sweetener. Since I did not have it, I substituted with the home made jaggery syrup which was available. Incidentally, when I made modhakam/poorana kozhukkattai on pillayar chathurthi, there was no jaggery at home as well in the Indian shop I get it from. I could only palm sugar instead. It was meant to be this way I suppose – Indian Kozhukkattai (Rice Dumplings) substituted with palm sugar and Khmer Kozhukkattai (Rice Cakes) with jaggery.

 


Ingredients (makes 7-8 num koms)

 

for the filling
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  • glutinous rice/sticky rice – 175 grams (1 cup – a little more or less)
  • grated coconut – 1 cup
  • sesame seeds – 3 tsp
  • jaggery syrup – little less than 1/2 cup
  • salt – a pinch
  • banana leaves to wrap

Method of Preparation

 

I. Preparation of Outer Shell/Rice Covering

 

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We decided to go for the traditional method of soaking rice and making a paste. The paste is strained in a netted cloth and the water content remaining in the paste would go. Then, hot water is added to somewhat dry dough to make it easy to wrap the filling inside.

 

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This was a flop with the cloth I had was thick and could not strain the water away.. Emergency!!!  Got some glutinous rice powder and mixed it with the rice paste and converted it into the required right consistency to make Num Kom

Keep aside.

 

II. Preparation of filling
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  1. In a wide pan, dry roast sesame seeds till slightly brown. Preferably black sesame – but I had white.
  2. Switch off the stove and add grated coconut and jaggery syrup
  3. If one uses palm sugar, it mixes well very fast and easily
  4. Frying more or making the filling thick and sticky as in south indian dumplings is not needed here
  5. Mix well and keep aside.

 


III. Preparation of Rice Cake

 

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  1. Make small balls of rice dough
  2. Flatten each to keep the filling inside
  3. Fill with coconut-sesame-jaggery filling
  4. Close and make a ball

IV. Folding the Rice Cake in Banana Leaf

1. Cut the banana leaves in 8 by 7 inches  (khmer food cooking tutorial: num kom’s (steam rice cake with coconut)

2. Wash the leaves well and wipe them clean with cloth

3. Fold each leaf vertically and give it a slightly cross cut

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4. The cut leaves look like this

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5. Fold it vertically – one fold

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6. Next fold – make it a ‘V’

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7. There would be two pockets – open the wider pocket

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8. Grease the leaf and place the Rice Cake inside

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9. Do not close it the same side where the leaf looks ‘V’ – but, fold the leaf to close the cake in the middle portion where there is a double slit – now, this is a tricky part I forgot to capture. I was learning to close it and was quite successful too. But no photos please. Shall try again for sure!

10. Done and the cakes are ready to be steamed.

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V. Steaming Num Kom

place the rice cakes randomly in the vessel
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  1. Boil water in a steamer
  2. In the container, place banana leaves as base. This prevents the num koms from sticking to the bottom of the vessel and also gives more banana leaf fragrance and flavour to the steamed cakes
  3. Arrange the prepared rice cakes. Be careful not to damage the shape
  4. Place more banana leaves on top and close the steamer with lid
  5. Steam for about 15 minutes
  6. Num Kom is ready

 

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Sounds so similar, feels so familiar – yet so different! This holds good to the cuisine connections of Cambodia and South India! Shall explore more…

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Inippu/Vella-k-kozhukkattai/Jaggery Rice Dumplings – Steamed

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Pillayar Chathurthi/Ganesh Chathurthi/Vinayaka Chathurthi falls on September 9 this year. It is Poorana Kozhukkattai – Stuffed rice dumplings or Modhakam the favourite of most of the households. (For Modhakam – see modhakam-pillayar-chaturthi-special.) There can be variations in the stuffing too – coconut-jaggery filling or sesame-jaggery. I hear some make kadalai paruppu/Channa Dhal – jaggery filling in their Poorana Kozhukkattai! Uppu Kozhukkattai (pidi-kozhukkattai-karamsalted-rice-dumplings) and Vella-k-kozhukkattai are the dumplings which have no stuffing but a mixture of few ingredients to make the kozhukkattai sweet or spicy.

Vella-k-kozhukkattai is the sweet rice dumpling. Vellam means Jaggery in Tamil language and Kozhukkattai is Rice Dumpling. The taste of coconut and jaggery blended with cardamom powder tastes heavenly and is versatile in south indian cooking.  It can be made as Poorana Kozhukkattai/Modhakam, Poli – sweet stuffed chappathis (poli-a-different-story/) or non-stuffed plain-mixed rice dumpling, which is what I am writing about today – Vella-k-Kozhukkattai!

This steamed rice dumpling has the simple mix of grated coconut, jaggery and cardamom powder with the core ingredient – rice flour. This is yet another version of ‘Pidi Kozhukkattai’ – Given the shape by pressing with hands! This can be a healthy snack for children any time – and what more those little hands can make their own shapes and munch them too!!

For the initial procedures of grinding rice flour and roasting it to be ready to make dumplings – please see https://dosaikal.com/2013/07/29/pidi-kozhukkattai-karamsalted-rice-dumplings. We directly move on to make the dough ready for kozhukkattai.
Vella-k-Kozhukkattai/Steamed Sweet Rice Dumplings(with Jaggery)

Ingredients

  • arisi maavu/rice powder – 1 cup
  • vellam/jaggery – 1/2 cup (for the sweet toothed can make 3/4)
  • thengai thuruval/grated coconut – 1/2 cup or more as per taste
  • elakkai podi/cardamom powder – 1/2 tsp
  • thanneer/water – 3/4 cup
  • nallennai/gingelly oil – 1 tsp to grease hands and 1 tsp to grease vessel/idli plate

 

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Method of Preparation
  1. Dry roast the ground rice flour to take away the raw smell out of it
  2. Sieve the flour, remove granules away and take the required quantity of smooth flour in a wide bowl to mix all the ingredients in
  3. Mix grated coconut and cardamom powder to rice flour
  4. Dissolve jaggery in water and strain for impurities
  5. Boil jaggery-water in sim position for 3 minutes – this would not make a thick syrup but yet a thin syrup which will blend well with rice flour
  6. Pour the hot syrup on rice flour and mix well into a soft dough
  7. Add jaggery syrup carefully because more water might make the dough sticky.  Stop when you feel water is enough to make a soft dough
  8. Half teaspoon of nei/clarified butter can be melted and pour in the dough for some festive aroma, which is purely optional
  9. The dough should be neither sticky nor dry
  10. Slightly grease hands with gingelly oil/clarified butter, so that dough doesn’t stick to hands
  11. Take small portions in hand and press slightly with fingers, to get the beautiful impression of fingers in the rice dough
  12. Steam for 8 to 10 minutes.
  13. Always grease the bowl/idli vessel before placing kozhukkattais to steam. This helps dumplings from not sticking to the vessel
  14. Inippu Vella-k-Kozhukkattai/Sweet Jaggery Dumpling is ready.

 

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Notes:
  1. Since the rice flour is dry roasted, cooking time is less.
  2. Always sieve the ground flour after roasting. Granules tend to form while roasting.
  3. Always make thin jaggery syrup first and filter as jaggery of any kind would have mud/sand particles in it.
  4. Too thick a syrup would make dumplings harder – Be careful not to make a thick syrup .
  5. I somehow feel comfortable with the syrup if boiled a little while. So, I let the jaggery water boil a bit but yet not loose its thin consistency. Then add to rice flour-coconut-cardamom powder mixture.
  6. Thin jaggery syrup should be boiling hot. By this, the rice flour becomes cooked a bit.
  7. If one is using rice flour from shops, use the flour meant for Idiyappam-string hoppers and do not forget to roast it a bit.
  8. Thick dough might make dumplings hard and sticky dough might not result in dumplings at all. A slightly soft yet tight dough is needed for soft kozhukkattais.
  9. Any problem with the shape, just make small balls and steam.
  10. Both Kaara-k-Kozhukkattai and Vella-k-kozhukkattai would become dry too quick. For immediate consumption, keep in a hot case. Or else, cover it well and lightly steam before serving. Never leave it open.

 

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Sweet and Special Somasi!

 

 

Somasi is certainly a special traditional sweet – Why special? Because it is also international in the making process. These may very easily be mistaken for puff pastries – deep-fried but just a little different in shape. Whenever I try baking ‘dutch apple flappen’ with pastry sheets – I am reminded of somasis. The filling, (of course with different ingredients) – which goes into all-purpose flour rotis instead of the pastry sheet, sealed – then deep-fried for somasis and baked for apple flappen!

Somasi is usually cut with a special somasi cutter. At present, I do not possess one… It is a spoon with a wheel like cutter at the other end – somewhat like a pizza cutter with a spoon at the handle position –  (another proof of its international appeal!) I used a knife to cut the extra dough and my daughter helped in making the edges intact with a fork. By the time I made nearly 20 somasis, I felt quite tired.. Might be because this was the first time I made it all by myself! I know the next time it is going to be easier.. After completion, it seemed to resemble another all time favourite ‘f’rench pastry – the croissant’ (especially in the photo down below)!

I once again remembered and missed the joy of making sweets and savouries together with two generation of experienced hands as a kid. One to roll the dough and keep the filling, we the kids to cut it to proper shape and the other elder member to deep fry in oil – with filter coffee by our sides to keep the energy intact… But thambi (brother) would only need those somasis or already made murkkus to keep up his energy!

Somasis

Ingredients (makes approximately 15-18 somasis)

  • freshly grated coconut/desiccated coconut – 1/2 cup
  • ghee – 2 tsp to roast coconut
  • pottukadalai/roasted split chick peas – 1/2 cup
  • white sesame seeds – 3 tsp
  •  sugar – 1/2 cup
  • cardamom powder – 1/2 tsp
  • all-purpose flour – 2 cups
  • salt – a pinch
  • water – just enough to make a dough
  • oil – for deep-frying

 Method of Preparation

The filling

  1. Roast grated coconut with 2 tsp ghee. I used the desiccated coconut from the super market – the dryness in it helped roasting easier and quicker
  2. Dry roast sesame seeds till golden brown
  3. Powder pottukadalai and sugar separately
  4. Mix roasted coconut, powdered pottukadalai, roasted sesame seeds cardamom powder and sugar and keep aside

The dough

Mix all-purpose flour and a pinch of salt with enough water to make a smooth dough to be rolled into rotis

Making somasis

1. Make small balls out of the dough and roll them to round medium shaped rotis or puris

2. Keep 1 tbsp of the filling on the rolled rotis

3. Fold the roti into a semi-circle

4. Cut the folded semi-circle clean in the edges, with a knife or a pizza cutter or with a somasi cutter if one has it

5. Mix the removed excess dough with the basic dough

6. If cut with a knife or pizza cutter, seal the edges with a fork

7. If done with a somasi cutter, the cutter would take care of the edge design

8. Heat oil in a chatti/kadai

9. Gently drop the raw somasis into oil

10. Fry till golden brown and take them out in a kitchen tissue to absorb excess oil

11. Let them cool and store in an air-tight container.

 

Note:

  1. Sugar can be increased if needed
  2. If there is left-over filling, it can be stored and used within a week to make somasis again or any other sweet.