Sweet Coconut Dumplings || Grain Free Modaks
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
RecipeIngredients
For the filling:
  • 1 tbsp coconut oil
  • 2 cups shredded coconut (or fresh grated coconut)
  • ¼ cup coconut sugar
  • 2 tbsp water
  • pinch sea salt
  • ¼ tsp cardamom powder (omit for AIP)
  • 1 to 2 tbsp tiger nut flour (optional)
For the covering:
  • ¾ cup cassava flour ( I only use Otto's or Antony's Goods Premium)
  • 2 tbsps arrowroot starch/flour
  • ¼ tsp sea salt
  • About 1 cup hot water
  • 1 tbsp extra virgin olive oil or avocado oil
RecipeInstructions
For the filling:
  1. Heat a stainless steel saute pan and when hot add the oil. Then add the shredded coconut, coconut sugar and water. Stir on low heat for 4-5 mins until all the coconut sugar liquefies and you get a wet mixture. Add the cardamom (if adding) and the tiger nut flour (if adding) and the salt. Stir to mix well and keep aside to cool.
To make the covering:
  1. Place a sauce pan or kettle with water and bring to a boil. Keep it on very low flame until needed in recipe below.
  2. In a large mixing bowl, add the flours and salt. Then turn the hot water off and measure the quantity of hot water needed. Add this hot water in two or three portions into the mixing bowl and stir well each time. Continue adding the hot water until all the dough is wet and you don't see any dry flour. The dough will be very warm so cover the bowl with a lid and keep aside for 5 mins to cool.
  3. Then open the bowl and add the oil and slowly knead the dough using your hands until you get a smooth and soft dough.
To make the dumplings:
  1. Divide the dough into 6 equal size balls and roll each ball using a rolling pin to form a 8 inch dia circle. Then use a round shaped cookie cutter or the rim of a glass to cut out small rounds.
  2. Take each round and and place about 1-2 tsp of the sweet coconut mixture in the center (depending upon how big your round is) leaving about ¼ inch margin on the edges for sealing.
  3. Dab water on the edges using your finger and then seal the edges together forming folds like pleats while sealing to get the modak shape. You can also seal them into half moons (like empanadas).
  4. Finish making all the modaks this way.
  5. Place the modaks on a steamer insert and steam for about 8 minutes on medium heat. I use a stainless steel large mesh on top of a saucepan with water and then cover with a lid. You can also use the steamer insert in an Instant pot.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/09/sweet-coconut-dumplings-grain-free-modaks.html