How to Make Indian Kube Mutli Asian Cooking Recipe Cuisine

India Kube Mutli (Cockles with Rice Dumplings in a Spicy Coconut Sauce)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

Spice Mixture:

2/3 cup freshly grated and dried coconut or unsweetened dried grated coconut

1 1/2 tbsp coriander seeds

1 tsp cumin seeds

1 tsp black or brown mustard seeds

1 tsp black peppercorns

2-3 small dried hot red chiles

Dumplings:

1 1/2 cups white basmati or other long-grain rice, finely ground or 1 1/2 cups preground rice

1 tsp salt

white rice flour for dusting

Stew:

2 tbsp ghee or oil

1 large yellow onion, cut in half and sliced thin

2 garlic cloves, chopped very fine

2 cups fresh coconut milk

2 tsp ground turmeric

1 tbsp tamarind paste

1/2 tsp salt

3 lb fresh cockles or other very small clam, sbrubbed clean under cold running water and kept on ice


Directions:

Combine all the ingredients for the spice mixture in a medium skillet over medium heat. Shake and stir the coconut mixture until the coconut is lightly browned, 5-6 minutes.

Remove from the heat, scoop into a shallow bowl and allow to cool to room temperature. Once cooled, grind in a spice grinder until coarse and set aside.

Place the ground rice and 1 tsp salt in a large saucepan. Pour in 2 cups water and place over medium heat. 

Cook, stirring continuously, until all the liquid has been absorbed and the mixture thickens into a soft dough that pulls away from the sides of the pot, about 5 minutes. Remove from the heat, move the dough into a bowl and allow it to cool slightly.

Line a tray with a kitchen towel and sprinkle with a little rice flour. While still warm, pinch off a small piece of dough and roll into a ball about 1 inch around, dust with flour and set aside. Repeat with the remaining dough.

Remove the basket from the steamer pot, add 1 inch of water to the pot and bring to a boil over high heat. Soak the muslin under running water, wring it out then drape it inside the basket, creating a lining. 

Arrange as many dumplings in the lined basket as you can get without their touching. Place the basket in the pot, cover, reduce the heat to medium and steam for 15 minutes.

While the dumplings are steaming, melt the glass in a medium pot over medium heat. Add the onion and stir frequently until soft, about 4 minutes.

Add the garlic and spice mixture and stir until the mixture is golden brown. Pour in the coconut milk and 2 cups water, then stir in the turmeric, tamarind paste and 1/2 tsp salt.

Bring to a simmer over medium-low heat, then reduce the heat to low, and keep covered until the dumplings are ready to be added. If using fresh coconut milk, do not let it come to a boil.

Once the dumplings have cooked, remove the steamer pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Arrange the dumplings in a single layer, lightly sprinkle with water to prevent sticking and cover with a kitchen towel.

Cook any remaining dumplings and place them on the plate with another few spoonfuls of water. Once all the dumplings have been cooked and arranged on the plate, keep them covered until it's time to add them to the stew.


Bring the stew back to a simmer over medium heat. Stir in the dumplings, then gently stir in the cockles, cover, and cook until all the cockles have opened about 5 minutes and serve.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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