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  • Filling:

  • ½ cup shredded fresh coconut

  • 1 tbls agave or honey

  • 3-4 cardamom pods, bashed

  • 1 teaspoon roasted poppy seeds

  • 1 teaspoon rice flour

  • Pastry

  • 1 cup water

  • 1 teaspoon omega spread

  • a pinch of salt

  • ½ teaspoon oil (camellia, olive, grape)

  • 1 cup rice flour, sifted


  • 1.

    Put the coconut and agave together in a pot over a medium heat. stir until combined. add cardamom, poppy seeds and rice flour to the mix. Cook gently for about five minutes. Remove from the heat and allow it to cool. Remove the pods.

  • 2.

    Boil 1 cup of water. when bubbles appear and rise add omega spread, salt and oil then whisk in the rice flour. Cover the mixture for a couple of minutes, then stir again and cover for another minute.

  • 3.

    Put the mixture on a flat plate and knead it well to form a soft pliable dough. The dough should be neither too sticky nor too dry.

  • 4.

    Divide the dough into small balls about 4-5cm in diameter. Hold it in you palm to make a small bowl out of it then fill with about one tsp of the filling. Dip your thumb and index finger in a little oil and make 5-6 small pinches side by side round the edges of the bowl. Bring edges together to form a peak. it should resemble a garlic knob. prepare all other modaks like this.

  • 5.

    Spread a damp cloth in your steamer or bamboo basket and place the modaks onto it. Steam, covered over simmering water for about 15 minutes.

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Posted by VashaReport
I can't wait to try this out!
Posted by YanitaReport
Sounds wonderful - low-fat and gluten-free too! Can't wait to make it but, yes, the shredded coconut...hmmm... it would be great to be able to buy it!
Posted by KrystynaCooksReport
This is probably a stupid question BUT I will ask anyway
Where can OR can I buy Fresh or Frozen Shredded coconut for use in cooking
I would love to make a CASSAVA CAKE I believe it origin is from the Phillipinnes