Patoleo (sweet rice parcels in turmeric leaves)
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Rice paste spread on fragrant turmeric leaves, filled with coconut and jaggery and steamed, made in Goa for the Feast of the Assumption and for Nag Panchami and Ganesh Chaturthi.
Region: GoaOccasion: Feast of the Assumption (15 August) among Catholics; Nag Panchami and Ganesh Chaturthi among HindusTime: 1 hr 15 minServes: 12 parcelsVegan
Ingredients
- 12 fresh turmeric leaves, washed and dried
- 1½ cups rice flour (or soaked rice ground to a thick paste)
- Pinch of salt
- 2 cups grated coconut
- 1 cup grated jaggery
- ½ tsp cardamom powder
Method
- Cook the coconut and jaggery together on low heat for 8–10 minutes until sticky; add the cardamom and cool.
- Mix the rice flour and salt with enough water to make a thick paste.
- Spread a thin layer of the paste over one half of each turmeric leaf (lengthwise).
- Place a line of the coconut filling on the paste and fold the leaf over, pressing the edges lightly.
- Steam the parcels for 15–20 minutes. Serve warm, peeling away the leaf.
History
Turmeric plants grow well during the monsoon in Goan gardens, and their leaves give patoleo their aroma. The sweet is shared by Goan Hindu and Catholic kitchens.
Significance
Patoleo are made at the height of the monsoon and are closely tied to festivals of that season.