Dates Modak with Natural Sweetener

 

You want to have Modaks? Why not make them yourself? This dates modak recipe with only natural sweetener is awesome and really easy to make.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

These sweet rice dumplings with date filling are made with rice flour. The filling is made with dates and walnuts which is quite unconventional and surprises everyone pleasantly.

In this video, I have used the traditional method of shaping the modaks and also used a trick method which can be attempted by beginners and experts alike.

So, you can be sure of getting the perfect shape for your modaks.

 

How to make sweet rice dumplings the easy way… traditional recipe with a modern twist…

 Click the link below to watch the video:

DATES MODAK with natural sweetener             Makes 18 to 20

Ingredients:

FOR THE DATE FILLING

Dates – 300g

Walnuts (roasted and chopped) – ½ cup

Maple syrup/Honey – 3 tbsp + 1 tbsp

Cinnamon powder – ½ tsp

 

FOR THE RICE PASTE

Rice flour – 1 ½ cups

Ghee/Clarified Butter – 1 tsp

Salt – ¼ tsp

Water – 1 ½ cups + extra for kneading

 

Method:

1.    FOR THE DATE FILLING: Pit or deseed the dates and chop them up. In a mixer jar add in 2 to 3 tbsp of chopped dates and 3 tbsp of maple syrup and grind to a thick coarse paste.

2.    In a bowl, add in the chopped dates, chopped walnuts, the paste and cinnamon powder. Mix to combine. Divide the filling into marble sized portions. Keep aside.

3.    FOR THE RICE PASTE: Boil 1 ½ cup of water with salt and ghee. Turn off the heat. Add in the rice flour and mix well. Keep it covered for 5 mins. After 5 mins, stir the rice paste  a few times to cool it down and mix it. Keep uncovered for 3 mins.

4.    Take it out onto the work surface and knead with wet hands till it becomes smooth. Divide into lemon sized balls. Keep covered with a damp cloth.

5.    To shape the Modaks/Dumplings, take a rice dough ball and shape it into a smooth round ball. Then press with thumb and fingers to shape it into a bowl that has a thick bottom and thin edge. Place a filling portion into it.

6.    Pleat the edge. Press to close the opening and shape it into a tapered end.

7.    Alternately, you could skip step 6 and cover the filling with the rice dough. Shape it into a teardrop. Use a skewer or chopstick to press markings on its sides that look like ridges. Form dumplings with the remaining dough.

8.    Boil water in a large pan. Place the steamer plate over the water. Lower the heat. Place the dumplings/Modaks on it with a slight gap in between. Cover and let it steam for 10 to 12 mins.

9.    Remove the dumplings and arrange on a plate. Serve them with a drizzle of maple syrup and a sprinkling of cinnamon powder.

© Rinki’s Kitchen

Steamed Buns with Mushroom Filling

 

Are you looking for healthy snack options? Try Steamed Buns with mushroom filling….they are awesome!

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 Here are the detailed recipes of how to make steamed buns and how to make a garlic mushroom filling with tips and suggestions to guide you every step of the way. You will be able to make this popular snack perfectly to your taste.

 The buns turn out super soft melt in the mouth. The savory filling is delicious and the combination of the two with a bit of salad and sweet chili sauce makes a delightful combination.

 A perfectly healthy snack for all age groups…

 

STEAMED BUNS WITH MUSHROOM FILLING          Makes 10 to 12 buns

Ingredients:

FOR THE BUN

All Purpose Flour – 2 cups + a little extra

Instant yeast – 1 ½ tsp

Baking powder – ¾ tsp

Sugar – 2 tsp

Salt – ¼ tsp

Vegetable oil – 1 ½ tbsp + for brushing the buns

Luke warm milk – 1 cup + a little extra if needed

 

FOR THE MUSHROOM FILLING

Onion (chopped) – 2 medium

Capsicum (chopped) – 1 large

Garlic (chopped) – 4 cloves

Mushroom (roughly chopped) – 2 cups

Vegetable oil – 1 ½ tbsp

Dark Soy Sauce – 1 to 2 tsp

Green Chili Sauce – to taste

Stir fry sauce – 2 to 3 tsp

Pepper powder – to taste

Salt – to taste

Corn starch /Cornflour slurry – as needed

 

SHREDDED SALAD

Mix together ¼ cup each of shredded onion, carrot and cucumber.

 

Sweet Red Chili Sauce – as required

 Method:

1.    FOR THE BUN: Mix all the dry ingredients in a large bowl. Make a well in the centre and add in the oil and milk. Mix with a spoon till the ingredients come together in a lump.

2.    Tip it out onto the work surface and use a dusting of dry flour to knead it. Once it becomes manageable, knead for 5 mins or until smooth and elastic. Cover and keep in an oiled bowl in a warm place to rise.

3.    Once it has doubled in size, punch out the air and knead again for a minute or two. Roll it out to ¼ inch thickness. Use a cookie cutter (10cm/ 4”) to cut out rounds.

4.    Brush the rounds with vegetable oil. Half fold the rounds to get semi circles with the oiled side in.  Place the semi circles onto small butter paper squares or rectangles. Cover with a damp cloth and let them rise a second time for 20 mins. 

5.    Heat water in a pan to boiling. Place the buns with the butter paper onto a steamer plate. Steam the buns for 10 to 12 mins. Remove from the steamer and keep aside.

6.    FOR THE MUSHROOM FILLING: Heat the oil and add in the onion and capsicum. Season with salt and cook till the onions turn pink. Add in the garlic and cook till the raw smell disappears.

7.    Toss in the mushroom and cook till they start to release water. Pour in three sauces. Mix for a minute. Season with pepper. Pour in the corn starch. Cook stirring continuously till the sauce thickens. Adjust the sauce to suit your taste. Take it off the heat and cool to room temperature.

8.    ASSEMBLE THE BUNS: Take a bun and open it up. Place a heaped teaspoon of the filling in the cavity. Drizzle some sweet chili sauce over it and place a little of the shredded salad. Repeat with the rest.

9.    Before serving sprinkle some chopped onion greens over the buns. Serve with a sauce or dip of your choice.

© Rinki’s Kitchen