BREAKFASTFOR THE SWEET TOOTHFROM GODS OWN COUNTRYKERALA PALAHARAMKUIH MUIHSADHYASNACKSSOUTHEAST ASIAN DESSERTS
ELA ADA RECIPE - ILAYADA
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| ELA ADA RECIPE - ILAYADA |
While I was in midst of writing the post for Ela Ada, it so happened that I came across with a similar Malay Kuih (traditional sweet). Yesterday, our neighbour came along with a few Malay Delicacies, their Buka Puasa Dishes. A wonderful Combination of Nasi Kuning prepared with Glutinous Rice, Kari Kambing (Mutton Curry), Ketupat and a Kuih (Sweet). The smell of the delicacies took us offhand, and especially the kuih had a wonderful aroma from steamed Banana Leaves. I opened the artistically folded Banana Leaf to see a sweet similar to Kerala Palaharam - Ela Ada. The only difference was that it was prepared with a combination of Black & White Glutinous Rice Powder. The filling was prepared with Coconut and Gula Melaka (Palm Sugar). Though I am eating this particular Kuih for the first time, even before I tasted it I knew it would taste like Ela Ada. Searching through the web, I found out its name - Kuih Koci Gula Kelapa. What a coincidence, Kuih Koci, did it ever originate from Kochi(Kerala). Not sure... Whatsoever, I have always felt that Malay Cuisine has a lot of significance and influence from Portuguese that even Kochi has.
KUIH KOCHI GULA KELAPA
So let's talk about Ela Ada now. Ela Ada/Ilayada is a traditional Kerala Palaharam/delicacy. The recipe is quite similar to the one as Kozhukatta. But the only difference is that we don't need to roll the Rice dough into balls. Just spread it out over a Banana Leaf, spoon out the Coconut-Jaggery filling into it and gently fold it out. Gently press the folded Banana Leaf, which will tightly secure the Fillings within the Rice dough. Steam cook this simple delicacy in a steamer until cooked.
Ela Ada is a traditional South Indian delicacy, a famous Kerala Sweet colloquially called Nadan Palaharam. It is a tasty yet healthy delicacy - parcels prepared with Rice dough wrapped within a Banana Leaf with a filling prepared of a combination of Coconut and Jaggery Syrup, flavoured with Cardamoms and Dry-ginger Powder. Ela Ada/Ilayada can also be prepared with Wheat Flour. As this sweet is steam cooked, it becomes one of the healthiest delicacies, too.
Whenever I make Kozhukatta, I make few Ela Adas out of the ingredients. What I love the most of this Kerala Palaharam is the aroma of steamed Banana Leaves along with the ingredients. Ela Ada is a traditional palaharam/snack served during Tea Time. Even it can be eaten as a part of Breakfast.
For more KERALA NADAN PALAHARAM, Click here...
Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 10 -15 Ela Ada
Author - SM
Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes.
For more recipes from GODS OWN COUNTRY - KERALA, Click here...
HOW TO MAKE ELA ADA RECIPE - ILAYADA
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| ELA ADA RECIPE - ILAYADA |
INGREDIENTS:
For Ela Ada/Ilayada:
Rice Flour - 2 Cups
Coconut Oil - 1 Tablespoon(Optional)
Coconut Oil - 1 Tablespoon(Optional)
Water - 2 Cups (Approximately)
Salt - To Taste
For Coconut Filling:
Coconut - 11/2 Cup
Jaggery - 3/4 Cup - 1 Cup
Cardamom - 2–3 Pods
Cardamom - 2–3 Pods
Dry Ginger Powder - a Pinch
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| ELA ADA RECIPE - ILAYADA |
METHOD:
For Coconut Filling:
- Melt the Jaggery with 1/2 Cup of Water.
- Strain it out to remove any impurities.
- Pour melted Jaggery to grated Coconut and mix well.
- Add Cardamom and Dry Ginger Powder to the above.
- Cook this on a very low flame until the Jaggery mix becomes dry.
- Switch off the flame and allow it to cool.
For Ela Ada/Ilayada:
- Boil 2 Cups of Water with Salt & Coconut Oil.
- Pour the boiled water to the Rice Flour, a little at a time, and mix it with a spatula.
- Leave it aside for 10 minutes until it is warm enough to handle.
- Once warm, knead it into a pliable dough.
- Divide the dough into equal portions.
- Cut Banana Leaves and smear Coconut Oil over it.
- Spread the Rice Dough evenly on to the Banana Leaf.
- Spoon in 1- 11/2 Teaspoons of Coconut Filling & fold the Banana Leaf.
- Gently press it with your palms so that the Fillings and the dough is tightly secured inside the Leaf and leave it aside.
- Follow the suit for the rest of the dough.
- Smear a little bit of coconut oil over the tray/plate used to steam the Ela Ada, alternatively, you can line up a Banana Leaf over the tray.
- Arrange the prepared Ela Adas in the tray/plate. Do not overcrowd the Ela Ada.
Steam Cooking the Ela Ada/Ilayada:
- Pour water into the Idli Chembu/Steamer, cover and allow it to boil for about 10–12 minutes on a medium flame.
- Once the steam builds, place the prepared Ela Ada/Ilayada into the steamer.
- Cover the lid tightly and Steam cook the Ela Adas on a low flame for about 10–15 minutes, or until they are no more sticky.
- Switch off the flame.
- Serve Ela Ada/Ilayada hot or at room temperature.
NOTES:
- Can use ready-made Appam/Idiyappam Flour for the recipe. I have used Malaysian Brand, Babas Idiyappam Flour for the recipe.
- The amount of water required for kneading depends on the type and quality of the Rice Flour used.
- Adjust accordingly.
- Use BOILING WATER to knead the flour.
- Adding Coconut Oil to the water(used for kneading) is purely Optional. But it helps to yield a perfect texture to the Ela Ada.
- Pour it into the flour and mix it up with a spatula.
- Keep it aside for a few minutes, until it is warm enough to handle.
- I have used approximately 2 Cups of Boiling Water for 2 Cups of Flour.
- The dough should be soft and not crumbly or dry, if so add some more boiling water and knead it well.
- If the dough turns out to be sticky, then add some more rice flour and knead it again.
- Pour only the required amount of melted Jaggery to the grated coconut.
- Allow the mixture to absorb the jaggery and dry up well before switching off the flame.
- Adjust the amount of jaggery to suit your taste preference.
- Using Dry Ginger Powder is Optional.
- Can add a Teaspoon of Ghee to the coconut filling if preferred.
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