Pudoh

Drain the soaked rice and grind it into a coarse, slightly grainy flour using a stone grinder or blender. The texture should be like coarse semolina, not a fine powder.

Dry roast the black sesame seeds in a pan over low heat for 2–3 minutes until fragrant. Set aside to cool, then lightly crush them.

In a mixing bowl, combine the ground rice flour, grated jaggery, fresh grated coconut, crushed sesame seeds, cardamom powder, and a pinch of salt. Mix well until the jaggery is evenly distributed.

Add water gradually and mix to form a thick, pliable dough that holds its shape when pressed. The consistency should be like soft cookie dough.

Wash and wipe banana leaves. Pass them briefly over a flame to make them pliable and prevent tearing.

Place a portion of the dough (about 80 g) in the centre of a banana leaf. Flatten it into a thick oval or rectangular shape about 1 cm thick.

Fold the banana leaf over the dough to enclose it completely, tucking the ends underneath to form a neat parcel. Secure with a toothpick or tie with a thin strip of banana leaf.

Steam the parcels in a steamer for 20–25 minutes until the pudoh is firm and cooked through. A skewer inserted should come out clean.

Allow to cool slightly before unwrapping. Serve warm or at room temperature.