A Modern Twist on a Timeless Tradition: Introducing Miso Modak (video here)

Modak. Just the name brings to mind sweet memories of festive occasions, family gatherings, and that uniquely soft, sweet bite. It’s a traditional delicacy that holds a special place in our hearts.

But what happens when you introduce a new, unexpected flavor to this beloved classic? We're taking the traditional modak and giving it a bold, savory twist with the addition of BKB Cashew Miso.

Why you'll love this recipe:

• Unexpected Flavor Harmony: The combination of sweet jaggery and savory miso creates a complex, addictive flavor profile.
• A Unique Twist: This recipe will surprise and delight anyone who tries it.
• Simple & Rewarding: The steps are straightforward, and the result is a perfect, handcrafted delicacy.

Ingredients

For the Modak Filling:

• 100g grated fresh or desiccated coconut
• 50g jaggery (grated or powdered)
• 1 tbsp BKB Cashew Miso

For the Modak Dough:

• 1 cup rice flour
• 1 cup water
• A pinch of salt
• 1 tsp ghee or oil

For the Miso Ghee Topping:

• 2 tbsp ghee
• 1 tsp BKB Cashew Miso

Instructions

1. Prepare the Filling: In a small pan, combine the grated coconut and jaggery. Cook on low heat, stirring continuously, until the jaggery melts and the mixture comes together into a cohesive mass. Remove from heat and stir in the BKB Cashew Miso. The aroma is incredible! Set it aside to cool.
2. Make the Dough: In a separate pot, bring the water to a boil with the salt and ghee. As soon as it boils, turn off the heat and add the rice flour all at once. Stir quickly until a rough dough forms. Cover the pot and let it rest for 5–10 minutes. Once it's cool enough to handle, knead the dough until it's smooth and pliable. This step is crucial for getting the perfect texture.
3. Shape the Modaks: Take a small ball of the dough and flatten it in your palm to form a small disc. Place a small amount of the miso filling in the center. Carefully bring the edges together, pinching them to form pleats, and close the top to create the traditional modak shape. Repeat this process until all the filling and dough are used.
4. Steam the Modaks: Arrange the modaks in a steamer basket, leaving a little space between each one. Steam for 10–15 minutes, or until the outer shell appears shiny and cooked through.
5. Prepare the Miso Ghee: While the modaks are steaming, melt the ghee in a small pan. Turn off the heat and stir in the BKB Cashew Miso until it’s well combined. This warm, savory mixture is what makes this dish truly special.
6. Serve: Once the modaks are steamed, remove them from the steamer. Immediately, drizzle the warm miso ghee over them.