Jackfruit Cake in Teak Leaves

Recipe PREP 20 min, plus resting time COOK 30 min

Jackfruit Cake in Teak Leaves

PREP 20 min, plus resting time COOK 30 min

Description

Pelakay Da Gatti, a steamed jackfruit cake in teak leaves, is a cherished childhood treat. The yellow batter turns purple when steamed, a "magic" I adored as a child. Made with sweet, ripe jackfruit, it pairs beautifully with coconut or tomato chutney and can even replace idli or dosa in curries. Rich in fiber, antioxidants, and minerals, it’s energy-dense, immunity-boosting, and packed with health benefits.

Note: I steam these leaf-wrapped parcels in an idli steamer. You can use a big stockpot with a steamer plate or a rack.

Equipment: A steamer or a large Dutch oven with a steamer stand/plate

Ingredients

4 to 6 SERVES

25 (650 g) large ripe jackfruit bulbs, seeds removed
½ cup (80 g) chopped jaggery
½ cup (50 g) fresh grated coconut or frozen, unsweetened coconut
½ tsp salt
2 cups (420 g) rice rava
8 medium fresh teak leaves

Directions

Step 1

In a blender, purée the jackfruit with the jaggery, coconut, and salt. Transfer the purée to a large mixing bowl. Add the rice rava, a little at a time, mixing well to ensure there are no lumps. Cover and let rest for 15 minutes.
Step 2

Place the steamer rack in your steamer or pot and fill the steamer with water up to 3 inches high. (If using an idli steamer, use only the second idli plate.) Cover and bring the water to a boil.
Step 3

While the water heats, place the teak leaf, smooth-side-up, on your work surface. Spoon about ½ cup of the jackfruit mix in the center. Fold each side of the leaf over the filling towards the center to make a square parcel. Repeat to make the rest of the leaf parcels.
Step 4

Arrange the leaf parcels, folded side down, on the steamer plate. It’s okay if you need overlap them or stack them on top of each other. Steam for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the leaf parcels using kitchen tongs and place them on a serving tray. Serve warm, within the leaf wrapper.

Substitutions: You can use banana leaves or chandada (Macaranga peltata) leaves in place of teak leaves. They won’t get the quintessential purple tint unique to teak leaves, but each leaf lends its distinctive fragrance to the cake.

Try it with: Savory curries, tangy chutneys, or plain with a drizzle of ghee.

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About the author

Shriya Shetty

Chef Shriya Shetty specializes in documenting sustainable heritage recipes from the Mangaluru region on India’s southwest coast. She also hosts pop-ups and conducts workshops on Mangalorean cuisine.

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