{"id":2609,"date":"2020-08-22T21:53:27","date_gmt":"2020-08-22T16:23:27","guid":{"rendered":"https:\/\/www.feamag.com\/2021\/?p=2609"},"modified":"2020-08-22T21:59:24","modified_gmt":"2020-08-22T16:29:24","slug":"thai-inspired-bluepea-flower-sticky-jasmine-rice-modak-with-coconut-cream-sauce","status":"publish","type":"post","link":"https:\/\/www.feamag.com\/2021\/thai-inspired-bluepea-flower-sticky-jasmine-rice-modak-with-coconut-cream-sauce\/","title":{"rendered":"Thai inspired Bluepea flower sticky jasmine rice Modak with coconut cream sauce"},"content":{"rendered":"<p><span style=\"color: #ff6600;\"><b>Ingredients:<\/b><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><b>Bluepea flower infusion:<\/b><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Take fresh Bluepea flowers<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Brew them in hot water for 15 to 25 mins till color changes to blue.<\/span><\/p>\n<p><span style=\"color: #ff6600;\"><b>Modak Dough:<\/b><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0cup\u00a0Bluepea flower infused Water<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0tsp\u00a0ghee<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\/2\u00a0tsp\u00a0Salt<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0cup\u00a0sticky jasmine rice flour<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ff6600;\"><b>Modak filling:<\/b><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0cup\u00a0Jaggery\u00a0(Crushed)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0cup\u00a0Fresh Coconut<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0tsp\u00a0Cardamom Powder<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0tbsp\u00a0toasted Poppy Seeds<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0tbsp toasted\u00a0Almonds\u00a0(Chopped)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0tbsp toasted\u00a0Cashew Nuts\u00a0(Chopped)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1\u00a0tbsp\u00a0Raisins\u00a0(Chopped)<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3 tbsp ghee\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ff6600;\"><b>Coconut cream sauce:<\/b><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">1 cup coconut cream<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">\u00bc cup blue pea concentrate<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ff6600;\"><b>Instructions:<\/b><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><b>For the dough:<\/b><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Heat blue pea flower-infused water in a pan.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Add salt and 1 tsp ghee in the pan and bring it to a boil.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Once the water comes to a boil, switch off the heat and add the jasmine rice flour in the pan.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Mix well and cover and keep aside for 5 minutes.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ff6600;\"><b>For the filling:<\/b><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Add jaggery in a pan and let it melt.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Add coconut and mix well.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Cook for 2-3 minutes and add cardamom powder, poppy seeds, cashew nuts, almonds and raisins and mix well.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Remove the pan from heat and let the filling cool.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Steam it for 15 mins.<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #ff6600;\"><b>For the coconut cream sauce:<\/b><\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Take coconut cream add blue pea flower concentrate till the desired colour is obtained.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Serve this sauce along with the Modaks.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u00a0cup\u00a0Bluepea flower infused Water 1\u00a0tsp\u00a0ghee 1\/2\u00a0tsp\u00a0Salt 1\u00a0cup\u00a0sticky jasmine rice flour Modak filling: 1\u00a0cup\u00a0Jaggery\u00a0(Crushed) 1\u00a0cup\u00a0Fresh Coconut 1\u00a0tsp\u00a0Cardamom Powder 1\u00a0tbsp\u00a0toasted Poppy Seeds 1\u00a0tbsp toasted\u00a0Almonds\u00a0(Chopped) 1\u00a0tbsp toasted\u00a0Cashew Nuts\u00a0(Chopped) 1\u00a0tbsp\u00a0Raisins\u00a0(Chopped) 3 tbsp ghee\u00a0 Coconut &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.feamag.com\/2021\/thai-inspired-bluepea-flower-sticky-jasmine-rice-modak-with-coconut-cream-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Thai inspired Bluepea flower sticky jasmine rice Modak with coconut cream sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":34,"featured_media":2612,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,35,58],"tags":[],"class_list":["post-2609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-featured","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/2609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/users\/34"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/comments?post=2609"}],"version-history":[{"count":2,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/2609\/revisions"}],"predecessor-version":[{"id":2614,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/posts\/2609\/revisions\/2614"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media\/2612"}],"wp:attachment":[{"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/media?parent=2609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/categories?post=2609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feamag.com\/2021\/wp-json\/wp\/v2\/tags?post=2609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}