Patoleo/Pattoyo V.1.

Patoleo / Pattoyo V.1. is the traditional version of the Goan sweet rice dumpling which is made with whole rice which is soaked and ground and stuffed with a Coconut-Palm Jaggery-Chana Filling. The dumplings are formed on turmeric leaves and steamed. It is the leaves that give the Patoleo, it’s flavour. This version has a slightly different texture as compared to Patoleo / Pattoyo V.2. (click here) which is a quicker version using rice flour.

Yield: 10 to 12 Patoleos

Prep. Time: 1.5 Hrs. + Soaking

Steaming: 20 Mins

 

Part I – Making of the Rice Paste

Ingredients:

[ Standard Measure : 1 cup = 250 ml ]

• Parboiled Red Rice [Goa Rice/semi-polished] – 1 cup
• Salt – ¼ tsp.

Step 1:     Wash and drain the rice. Then soak overnight in enough water.

Step 2:     The next day, drain the rice and add to a grinder. Also add the salt and grind the rice to a thick fine paste using water (little by little at a time). The paste should not be watery but thick. Leave aside for 3 to 4 hours before you begin making the patoleos.

 

Part II – Assembling the Patoleos

Ingredients:

• Turmeric Leaves – 10 to 12 medium (12 inches)
• Coconut-Palm Jaggery-Chana Filling – 1 Portion (click here)

Step 3:     Take each leaf and wash it gently so as not to tear it. Then place on a kitchen towel and wipe dry, again taking care not to tear it.

Step 4:     Wet your fingers and take some of the rice paste and spread it along the midrib of the leaf. Wet your fingers again and spread all over the leaf in a thin and even layer.

Step 5:     Take a tablespoonful (or more) of the filling and place along the midrib. Fold the leaf and press the edge lightly with the heel of your palm to seal or close. Do the same for all the leaves.

 

Part III – Steaming the Patoleos

Step 6:     Put enough water in a steamer and cover it. Let the water come to a boil. When steam starts escaping, open the steamer and place the patoleos in it. Cover and steam for 15 to 20 minutes on medium low heat till the patoleos are done (the colour of the leaves changes).

Important:

• If the leaves are very long, cut them into two. You can also trim off both tips.
• The steamer should be pre-heated. Be careful whilst opening the hot steamer.
• Do not overcrowd the steamer. Steam in batches.
• The white Patoleo you see in the pic below is made using Parchment Paper and a different Stuffing. (coming up soon)