Thai inspired Bluepea flower sticky jasmine rice Modak with coconut cream sauce
By Ankita Pradeep Chavan August 22, 2020 2 Comments

Ingredients:

Bluepea flower infusion:

Take fresh Bluepea flowers

Brew them in hot water for 15 to 25 mins till color changes to blue.

Modak Dough:

• 1 cup Bluepea flower infused Water
• 1 tsp ghee
• 1/2 tsp Salt
• 1 cup sticky jasmine rice flour

Modak filling:

• 1 cup Jaggery (Crushed)
• 1 cup Fresh Coconut
• 1 tsp Cardamom Powder
• 1 tbsp toasted Poppy Seeds
• 1 tbsp toasted Almonds (Chopped)
• 1 tbsp toasted Cashew Nuts (Chopped)
• 1 tbsp Raisins (Chopped)
• 3 tbsp ghee 

Coconut cream sauce:

• 1 cup coconut cream
• ¼ cup blue pea concentrate

Instructions:

For the dough:

• Heat blue pea flower-infused water in a pan.
• Add salt and 1 tsp ghee in the pan and bring it to a boil.
• Once the water comes to a boil, switch off the heat and add the jasmine rice flour in the pan.
• Mix well and cover and keep aside for 5 minutes.

For the filling:

• Add jaggery in a pan and let it melt.
• Add coconut and mix well.
• Cook for 2-3 minutes and add cardamom powder, poppy seeds, cashew nuts, almonds and raisins and mix well.
• Remove the pan from heat and let the filling cool.
• Portion out 25 gms of dough one at a time sheet it on a parchment paper cut it with round cookie cutter of medium size stuff the filling of 10 gms and give a shape of Modak.
• Steam it for 15 mins.

For the coconut cream sauce:

• Take coconut cream add blue pea flower concentrate till the desired colour is obtained.

Serve this sauce along with the Modaks.

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About Author

Ankita Pradeep Chavan

Chef Ankita is a graduate from Jindal school of hotel management and holds a Culinary degree from Alma culinary Italian school. She has Interned at Lecirque,Leela Chanakyapuri Delhi, Noma, Denmark, Da Caino in Italy, Nerua, Bilbao Spain , GAA, Bangkok. Currently working with the Bombay Canteen in Mumbai, India