Banh La Mo La Mit (Steamed Cakes in Jackfruit Leaves)

Method

1. Pick out the old la mo leaves, wash the rest several times, soak them in lightly salted water and drain completely. Pound or blend the leaves with just enough water, then strain carefully through a sieve for the green juice and discard the pulp.
2. Wash the young jackfruit leaves, blanch them in boiling water for 10 to 15 seconds, then soak them in cold water so they turn pliable and keep their green color.
3. Squeeze 200g grated coconut for its milk, pressing twice if needed for enough richness. Thin coconut milk will not do here.
4. Mix 400g rice flour, 100g tapioca starch, 135g kOBE Monk Fruit Blend and 1/3 teaspoon salt until evenly combined.
5. Add the la mo juice to the dry mixture and stir until the batter takes on a natural pale green.
6. Add 300ml coconut milk gradually, stirring as it goes, until the batter is smooth and free of lumps. Stir in 1 tablespoon cooking oil so the cakes come out glossy and do not stick during steaming.
7. Lay a jackfruit leaf flat, spoon a moderate amount of batter into the center, fold in both edges and roll it into a neat diamond or small tube.
8. Arrange the cakes in a steamer lined with banana leaf and steam over medium heat for about 25 to 30 minutes until translucent. A toothpick that comes out clean means they are done.

Tips

• Young la mo leaves keep the flavor from turning harsh once pounded.
• Young jackfruit leaves with soft blades roll easily and keep the cakes from turning bitter.
• Keep the tapioca starch close to the stated amount, since less leaves the cakes crumbly and short on chew.
• Spread the batter thinly and evenly over the jackfruit leaf, because a thick layer leaves the middle raw.
• Add the coconut milk gradually with constant stirring, because all at once it makes lumps.