Goan Patoleo

Having never tasted a patoleo in Canada and only hearing about this delicacy over the last year, I did two things - consult my mother and do some research.
My mother recounted with fond memories eating these potoleos that were made in her household by "Madrine".  My mother gets this nostalgic look every time she speaks of Goa and her childhood, and as she describes these patoloeos with relish, my mouth starts to water.  She explains how Madrine would use the fragrant fresh turmeric leaves from the garden, grind Goa rice into a paste and make a filling of Jaggery and fresh coconut which was encased in the leaves and steamed.
A tea time delight, that brings to mum's mind the fragrance and unique taste of the turmeric leaves.

I further learn that Potoleos are associated with August 15, and the Catholic Feast celebrating the Assumption of Our Lady ( Mary).  My mother speaks of the procession that took place with the statue of Mary and went all the way to the rice fields where a sheaf of rice was cut and the fields blessed.  As a child it was an exciting event because the procession stopped in Dumpem, Uccassaim close to her house, and flowers would be laid by "Our Lady's"  feet.  Even the Hindus would celebrate with the Catholics in joining the procession and laying flowers by the statue.

My mum reminds me that I was baptized on August 15.  How fitting that this year I have grown my own turmeric leaves and armed with my mother's expertise I will attempt to make Patoleos here in my Canadian kitchen while I dream of Goa.

Note: My first temptation was to speed up the process and use rice flour, but since I had some Goa rice from my mother's pantry I went the tougher route.  Here's to you mum - with fond memories of Madrine!

Ingredients

1 cup Red Goa Rice ( or if not available use 1 cup of rice flour and follow the instructions below)
2 Goan jaggery pyramids weighing 180 g (use more if desired)
1 cup fresh or desiccated coconut ( I used fine unsweetened desiccated coconut)
approx 6 green cardamons, peeled and finely ground
a pinch of salt
water
Fresh Turmeric leaves ( refer to Growing Fresh Turmeric at https://goankhana.blogspot.ca/2016/08/growing-fresh-turmeric-leaves.html?showComment=1470887326996

Method

A steamer is required for this recipe, while I used an idli maker  any conventional steamer can be used.

The night before:  Wash the Goa rice well until the water runs clear, and then cover with clean water and leave to soak overnight on the counter

The next day empty the water, and wash the rice again.  Drain well. Leave aside.

In the meantime prepare your jaggery.  Put the pyramids in a small pan and add about half to three quarter inch of water.  Put this on low heat and allow the jaggery to melt.  This is important because my pyramids were like rocks and could not be grated or handled any other way.  A quick call to my mother allowed me to proceed as directed.

Be patient this is a slow process but you will be rewarded at the end.

While the jaggery is melting grind the rice.  I used my Magic Bullet with the grinding blade and processed the rice in batches.  I did not get a fine powder but a consistency of fine granulated sugar.  This worked out fine in the end. 

Add a little water at a time and mix so that it becomes the consistency of thick oatmeal, not runny or dry.  It should be wet and sticky.  I found it easier to apply on the leaf when the paste was thick.  Leave aside.  

Note: If using rice flour, add enough water to form a paste as described.

When the jaggery has melted.  Leave it aside to cool slightly.  Then add the coconut and cardamon and mix well.  Let it sit for another 10 minutes so that the liquid can be absorbed by the coconut, especially if you are using desiccated coconut like me.

You are now ready to assemble the patoloeo

Prepare your steamer now.  Add the water and put it on the fire to boil.

In the meantime take 6 large turmeric leaves or 12 small ones and wash gently under the tap.  Dry by blotting with a paper towel.  I used large leaves so I cut them in half.

Lay the leaf on a flat surface.  Take a teaspoon of the paste and spread it on the leaf.  If the paste cannot be spread easily, wet the spoon and using the back of the spoon gently push the paste to the edges of the leaf like shown.

 Take a teaspoon of the jaggery mix and line it in the middle.

Next fold the leaf over as shown and press ever so gently without pushing the stuffing out.

Place the leaf in the container to be steamed.

When finished put into the steamer and steam for 25 minutes.  The color of the leaves will change and the rice mixture will be cooked and firm.  You will now smell the distinct aroma of the turmeric leaves as they cook.

Transfer to a plate and remove the leaf.... Brew a cup of tea and enjoy!