Patoleo (Turmeric Leaf Rice Dumplings)
Fresh turmeric leaves smeared with rice flour batter and folded over a sweet coconut-jaggery filling, then steamed for a fragrant monsoon-season sweet.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Steamer
- •Turmeric leaves
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 6 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 180 kcal
Instructions
- 1
Mix grated coconut and jaggery in a pan over low heat until melted and thick. Stir in cardamom powder and let it cool.
- 2
Mix rice flour, salt and warm water to make a thick, spreadable batter.
- 3
Lay a turmeric leaf shiny side up. Spread a thin layer of rice batter across the surface.
- 4
Place a spoonful of coconut-jaggery filling along the centre. Fold the leaf in half lengthwise.
- 5
Repeat this process with the remaining leaves and filling.
- 6
Place the folded leaves in a steamer. Steam for 15-20 minutes until the rice coating looks translucent.
- 7
Let them cool slightly. Peel back the leaf to enjoy the dumpling inside.
Chef's tips
Use young, tender turmeric leaves for the best aroma; older leaves can taste bitter. The rice batter should be thick enough to coat the leaf without dripping.
Ingredient substitutions
- turmeric leaves → banana leaves (different flavour, less traditional)
Storage
Best eaten fresh the same day; refrigerate for up to a day if needed.
Reheating
Steam briefly for 3-4 minutes to soften again.
Common mistakes to avoid
- •Spreading the rice batter too thick, leaving the centre undercooked.
Serving suggestions
Cooked Patoleo (Turmeric Leaf Rice Dumplings)?
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