Sweet Potato dumplings with sweetened coconut filling (Sweet Potato Kozhukutta)
Prep time
Cook time
Total time
A Paleo version of the traditional rice dumplings from Kerala using sweet potatoes and coconut
Author: Indira Shyju
Recipe type: Dessert, Snack
Cuisine: Fusion
Serves: 2-3
RecipeIngredients
2 large sweet potatoes,boiled and peeled (Use indian or japanese white sweet potato)
about ¼ cup of tapioca flour (you can use coconut flour or rice flour too)
For the filling:
1 cup grated coconut(if using frozen, thaw it beforehand)
2 tbsp maple syrup
1 tsp cardamom powder
RecipeInstructions
In a large mixing bowl, add the mashed sweet potato and add the tapioca starch (or rice flour) and mix with your hands until you form a smooth dough. Keep aside.
Heat a flat bottomed pan and add the coconut to it. Cook the coconut for about 2-3 minutes stirring frequently. Add the maple syrup and continue cooking it for another 2-3 mins stirring constantly. Add the cardamom powder and turn heat off. Keep aside and let cool for a few mins.
To make the dumplings, take a golf size ball of dough and flatten it with your hands to form a small circle. Place a teaspoon of filling in the center and then pinch the edges towards the center to form a round dumpling. Repeat same process until all dumplings are made.
Steam the dumplings in a steamer basket. You can create your own steamer assembly by heating a large vessel with water and placing a strainer on top. Place the dumplings on the strainer and then cover with a lid. Steam for about 10 mins.
Notes
For AIP version: Skip cardamom powder
Recipe by Cook2Nourish at https://cook2nourish.com/2017/06/sweet-potato-dumplings-sweetened-coconut-filling-sweet-potato-kozhukkatta.html