Steamed Banana Leaf Rice Parcels with Coconut and Jaggery

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A beloved Kerala sweet snack made for festivals like Onam and Vishu, where soft rice flour dough is wrapped around a fragrant coconut-jaggery filling, sealed in banana leaves, and steamed. The toasted banana leaf imparts a gentle grassy aroma that balances the deep caramel notes of jaggery.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 11 gFat
• 9 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 32 gSugar
• 4 gProtein
• 60 mgSodium
• 200 mgPotassium
• 25 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the rice flour dough

• 1 cup fine rice flour
• 1/4 tsp salt
• 3/4 cup warm water, plus 1-2 tbsp as needed
• 1 tsp melted ghee

For the coconut-jaggery filling

• 1 cup freshly grated coconut
• 3/4 cup grated palm or cane jaggery
• 1/2 tsp ground cardamom
• 2 tbsp water

For wrapping and steaming

• 4-6 banana leaves, wiped clean and cut into 6-inch squares
• 1 tsp ghee for brushing
• Extra banana leaf or parchment for lining the steamer

Directions

1. Make the dough: Stir rice flour and salt in a mixing bowl. Pour in the warm water gradually while mixing with a wooden spoon, then switch to your hands and knead for 3-4 minutes until you have a soft, smooth, pliable dough that holds together without cracking. Cover with a damp cloth and rest for 10 minutes.
2. Prepare the filling: Combine grated coconut, jaggery, cardamom, and water in a heavy pan over low heat. Stir continuously for 4-5 minutes until the jaggery fully melts and the mixture thickens into a glossy, sticky paste that pulls away from the sides. Remove from heat and cool slightly.
3. Prepare the banana leaves: Pass each square briefly over a gas flame or a hot dry pan for a few seconds until they turn bright green and become flexible; this prevents tearing during folding. Wipe clean and brush the inner side lightly with ghee.
4. Shape the parcels: Divide the rested dough into 8 equal balls. Place one ball on the glossy side of a banana leaf square and press with oiled fingers into a thin oval about 4 inches wide. Spoon 1 to 1.5 tablespoons of filling across the center, then fold the leaf over the dough and pinch the edges to seal completely, forming a neat half-moon parcel.
5. Steam: Line a steamer basket with extra banana leaf or parchment. Arrange the parcels in a single layer, seam side down, making sure they do not touch. Cover and steam over a rolling boil for 18-20 minutes, until the dough is set and slightly translucent when a test parcel is opened.
6. Rest and serve: Lift the parcels onto a plate and let them rest for 5 minutes; the leaves will peel away easily and the surface will firm up. Serve warm as a snack, dessert, or with afternoon tea.

Cook’s Notes

• Toast the rice flour in a dry pan for 2-3 minutes before mixing for a deeper, nuttier aroma.
• If your jaggery is gritty, dissolve it in 2 tablespoons of warm water, strain out sediment, then reduce with the coconut for a smoother filling.
• Add a pinch of dried ginger powder to the filling for a traditional Onam Sadya flavor profile.
• Banana leaves should never be washed with soap; simply wipe with a damp cloth and trim the central rib before use.
• These parcels are best enjoyed the day they are made, but leftovers keep in an airtight container for up to 24 hours; re-steam briefly before serving.

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