How do you make soft, steamed 'Ukadiche Modak' where the rice flour shell is pliable and doesn't tear?

Question

How do you make soft, steamed 'Ukadiche Modak'? Learn the technique for a pliable rice flour shell that doesn't tear when shaping the dumplings.

Answer 1

To make soft Ukadiche Modak, use fine rice flour, knead the dough with hot water until smooth and pliable, and steam the modaks properly, ensuring they don't dry out.

Detailed Explanation:

Making soft, steamed Ukadiche Modak requires attention to detail in each step. Here's a breakdown:

1. Choose the Right Rice Flour: Use fine rice flour (also known as rice powder). Coarse flour will result in a grainy and easily breakable shell. You can even grind your own rice flour at home for the freshest results.

2. Boil the Water: Bring water to a rolling boil. The amount of water should be approximately equal to the amount of rice flour you're using, but you might need to adjust slightly based on the flour's absorbency.

3. Knead the Dough: Gradually add the hot water to the rice flour while mixing continuously with a spoon or spatula. Be careful, as the water will be very hot. Once the mixture cools down enough to handle, knead it with your hands until you get a smooth, pliable dough. The dough should be soft and not sticky. If it's too dry, add a little more hot water, a teaspoon at a time. If it's too sticky, add a little more rice flour.

4. Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This allows the rice flour to fully absorb the water, resulting in a softer dough.

5. Shape the Modaks: Grease your hands with a little ghee or oil to prevent the dough from sticking. Take a small portion of the dough, flatten it into a disc, and shape it into a bowl. Fill it with the prepared coconut and jaggery filling. Gently pleat the edges and bring them together to form the modak shape. Ensure the modaks are sealed properly to prevent the filling from leaking out during steaming.

6. Steam the Modaks: Place the modaks on a greased steaming plate or a banana leaf. Steam them for 15-20 minutes, or until the outer shell becomes translucent and shiny. Make sure the steamer has enough water to generate steam throughout the cooking process.

7. Cool Slightly Before Serving: Once steamed, let the modaks cool slightly before serving. This will prevent them from sticking together and make them easier to handle.

Pro Tip:

To prevent the modaks from drying out during steaming, cover the steamer with a tight-fitting lid and avoid opening it frequently. You can also place a clean kitchen towel under the lid to absorb excess condensation, preventing water droplets from falling onto the modaks and making them soggy.