Sweet Potato dumplings with sweetened coconut filling (Sweet Potato Kozhukkatta)

  Its amazing how creative you can get when you are forced to be on a restrictive diet. As a kid, ‘Kozhukkatta’ used to be the occasional sweet treat my mom would make for us. Usually she would make it as an evening snack to be had with tea. I loved these dumplings made with rice flour and filled with a sweetened coconut filling.  These are incredibly delicious and are quite filling at the same time. So these would be a perfect snack for us kids coming back famished from school. I would gobble up like 5 or 6 in one sitting. My mom would also almost always make extra coconut filling and save that for me since I loved to just eat that by itself:)

For a while now I had been thinking of trying to make these Kozhukkatta using sweet potato instead of rice flour. This idea came to my mind because I saw a recipe on instagram where someone had made ravioli using sweet potato.  That was inspiration and I immediately thought of making these sweet dumplings. Finally last week I got to experiment with this and luckily for me the dumplings came out successful!  I used a bit of tapioca starch to help form the dough. And also used Indian sweet potatoes which are less sweet and whitish in color. And of course, I replaced the jaggery with maple syrup.

I offered these to my kiddos as they came home from school not sure if they would appreciate these. Oh boy, I need not have worried – they loved it!  I had made only a small batch of about 12 and pretty soon all three of us were fighting for the last one 🙂

Sweet Potato dumplings with sweetened coconut filling (Sweet Potato Kozhukutta)
Author: 
Recipe type: Dessert, Snack
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A Paleo version of the traditional rice dumplings from Kerala using sweet potatoes and coconut
Ingredients
  • 2 large sweet potatoes,boiled and peeled (Use indian or japanese white sweet potato)
  • about ¼ cup of tapioca flour (you can use coconut flour or rice flour too)
For the filling:
  • 1 cup grated coconut(if using frozen, thaw it beforehand)
  • 2 tbsp maple syrup
  • 1 tsp cardamom powder
Instructions
  1. In a large mixing bowl, add the mashed sweet potato and add the tapioca starch (or rice flour) and mix with your hands until you form a smooth dough. Keep aside.
  2. Heat a flat bottomed pan and add the coconut to it. Cook the coconut for about 2-3 minutes stirring frequently. Add the maple syrup and continue cooking it for another 2-3 mins stirring constantly. Add the cardamom powder and turn heat off. Keep aside and let cool for a few mins.
  3. To make the dumplings, take a golf size ball of dough and flatten it with your hands to form a small circle. Place a teaspoon of filling in the center and then pinch the edges towards the center to form a round dumpling. Repeat same process until all dumplings are made.
  4. Steam the dumplings in a steamer basket. You can create your own steamer assembly by heating a large vessel with water and placing a strainer on top. Place the dumplings on the strainer and then cover with a lid. Steam for about 10 mins.
Notes
For AIP version: Skip cardamom powder

 

 

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