These cakes are usually steamed in teak leaves, which impart a unique fragrance and reddish color to the cake. In the absence of teak leaves here, I have used banana leaves but would surely use teak leaves whenever I can get some and re-post the pictures. Canned jackfruit has been used in this recipe.
Ponsache Patoleo – Jackfruit cakes steamed in banana leaves (Pelakai da ghatti in Tulu)
Ponsa Muddo
- 2 cups Jackfruit, chopped
- 2 cups white rice (or rice rava)
- ¼ cup coconut
- Jaggery 1/4 cup, or as required (may be omitted if jackfruit is extra sweet)
- Salt to taste.
- 8 Teak leaves (or 5 to 6 banana leaves cut into medium sized pieces)
- Wash and soak rice for 4 to 6 hours or overnight.
- Grind along with jackfruit, coconut and jaggery to a very thick paste using very little water. Add salt.
- If using rice rava, soak for 15 minutes. Grind the jackfruit, coconut, jaggery to a paste and mix with the rava.
- Place 2 ladles (or more depending on the size of the leaf) and fold into a packet and place in steamer, seam side down and steam for 30 minutes. Cooking time would vary according to size and thickness of the jackfruit cake.
- Remove and cut into pieces, if cakes are large.
- Serve for breakfast or as tea-time snack. Also goes well with curries on festival menus.
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Yum!
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Thank you Bernadine
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