Leberknödel

Bavaria, Germany

Place of Origin:

Liver dumpling
Leberknödelsuppe

Also Known as:

Liver dumplings are a traditional Bavarian dish served in a hot broth or soup. They are made from ground liver, bacon, onions, and bread crumbs, and are seasoned with salt, pepper, and marjoram. They have a unique and well-tasting flavor, and are usually made with veal liver

Description

Ingredients

100 gr rice flour
60 ml water you may need more
3 blades pandan leaves
¼ tsp salt

Filling:
80 gr gula Melaka shaved/grated
you can use coconut sugar too
50 gr fresh grated coconut thaw if you use frozen
¼ tsp salt
1 blade pandan leaves

Recipe

Preparing Banana Leaves:

Step 1: Cut banana leaves into 8-10 pieces measuring 3 x 3 inches square.

Preparing Rice Flour:

Step 2: Place the rice flour on a steaming plate or line your steamer with banana leaves, putting the flour on top. Cut pandan leaves into smaller pieces and tuck them inside the flour for flavor. Wrap the steamer lid with a cloth to prevent water from dropping on the flour. Steam over medium heat for 25 minutes.

Step 3: Remove from the steamer and let it cool completely. The steaming process adds hydration to the flour and removes the "raw" taste.

Preparing Filling:

Step 4: Mix grated coconut, pandan leaf, and salt for the topping. Steam for 5 minutes over medium heat. Let it cool down while you prepare other things.

Preparing Rice Mixture:

Step 5: Get the steamer ready with water on high heat. Place the cooled-down steamed rice flour and salt in a large mixing bowl. Add water gradually, ensuring not to pour it all at once. Continue until you use up most of the water. The flour mixture should feel "damp" with both large and small lumps.

Step 6: Use a strainer to strain the mixture, obtaining fine granules that feel airy and powdery. Do not press on the mixture.

Shaping:

Step 7: Use a kueh tutu mold, egg tart molds, or any small bowl or cup. Lightly scoop some rice flour mixture into the mold, filling it halfway. Do not press on the mixture. Add gula Melaka and grated coconut. Lightly scoop more rice flour mixture to cover. Gently level off any excess flour with your finger without pressing.

Step 8: Cover the top with a cut banana leaf square and gently invert with the mold still on top. Put this directly in the steamer and remove the mold gently. Repeat with the rest.

Steaming:

Step 9: Wrap the steamer lid with a cloth to prevent water condensation from dripping. Place 4-5 pieces of kueh tutu in the steamer at once.

Step 10: Turn on the stove to high heat, starting the timer when the water in the steamer boils. Lower the heat to medium. You can cover all the kueh tutu with a piece of muslin cloth or cheesecloth to prevent drying during steaming.

Step 11: Steam for 10 minutes over medium heat (adjust if making larger cakes). Do not overcook to avoid dryness and cracking on top.

Step 12: Remove from the steamer and serve warm. Best enjoyed fresh out of the steamer for a light and airy texture.