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Ela Ada - A Traditional Kerala Delicacy Wrapped in Banana Leaf |
Ela Ada: A Sweet Connection Between Kerala and Malaysia
A Serendipitous Discovery
While writing this post on Ela Ada—a beloved traditional sweet from Kerala—I stumbled upon an intriguing discovery. It was one of those moments where the culinary world unexpectedly reveals its shared roots.
Malay Delicacies and an Unexpected Surprise
Yesterday, our kind neighbour brought over a delightful array of Malay delicacies as part of their Buka Puasa (fast-breaking) dishes. Among the spread were Nasi Kuning prepared with glutinous rice, Kari Kambing (Mutton Curry), Ketupat, and a fascinating Kuih (sweet).
For a wide range of Kuih Muih, explore the link...
The aroma of these dishes was enchanting, but what particularly caught my attention was the kuih, which carried a wonderful scent from the steamed banana leaves. As I carefully unwrapped the artistically folded banana leaf, I was greeted with a sweet that looked strikingly similar to Kerala's own Ela Ada. However, there was a slight twist—the kuih was made with a combination of black and white glutinous rice powder, and the filling consisted of coconut and Gula Melaka (palm sugar).
Kuih Koci Gula Kelapa: A Taste of Malaysia
Even before tasting it, I instinctively knew it would remind me of Ela Ada, and my hunch was spot on. Curious to learn more, I turned to the internet and discovered that this sweet is known as Kuih Koci Gula Kelapa.
Culinary Connections: Kochi and Kuih Koci
The coincidence didn’t end there—‘Koci’ reminded me of Kochi, a city in Kerala. Could it be that Kuih Koci has some connection to Kochi? The similarity in names and the shared ingredients made me wonder about the historical and cultural links between Malay and Kerala cuisines.
Portuguese Influence in Malay and Kerala Cuisines
Malay cuisine, like that of Kerala, has been significantly influenced by Portuguese colonial history. Kochi, a city with a rich past of trade and cultural exchanges, shares this legacy. It’s fascinating to think about how food travels, evolves, and bridges cultures across time and geography.
Ela Ada vs. Kuih Koci: A Cross-Cultural Culinary Delight
While Ela Ada and Kuih Koci share similarities, they each retain their distinct regional identities. Kuih Koci is a staple in Malay cuisine, often enjoyed during festive occasions. The use of glutinous rice gives Kuih Koci a sticky, chewy texture, which is quite different from the softer, more delicate texture of Ela Ada.
Contrast in Ingredients and Flavours
The filling of Kuih Koci, made with Gula Melaka, has a deeper, more caramel-like sweetness compared to the jaggery used in Ela Ada. The contrast in ingredients and preparation techniques highlights the unique characteristics of each dish, while also showcasing the shared cultural heritage that runs through them.
The Influence of Portuguese Cuisine
A Shared Culinary Heritage
Both Kerala and Malaysia have a rich history of trade and cultural exchanges, particularly with the Portuguese. The Portuguese influence is evident in many traditional dishes from both regions. For instance, the use of coconut and palm sugar is a common thread in many sweets across Kerala and Malaysia.
Could Kuih Koci Have Roots from Cochin/Kochi?
The possibility that Kuih Koci might have some historical connection to Cochin/Kochi (Kerala) is an exciting thought. It’s a testament to how food not only nourishes the body but also serves as a link to our shared history and cultural evolution.
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Ela Ada: A Traditional Kerala Delicacy
Ela Ada, also known as Ilayada, is a classic Kerala Palaharam (delicacy) that holds a special place in South Indian cuisine. This traditional sweet is often compared to Kozhukatta due to its similar ingredients and preparation method. However, there is one key difference—there's no need to roll the rice dough into balls. Instead, the rice dough is spread out over a fresh banana leaf, a generous spoonful of coconut-jaggery filling is placed in the centre, and the leaf is gently folded over. This simple folding technique seals the delicious filling inside the dough, ready for steaming.
Ela Ada, colloquially referred to as Nadan Palaharam, is a famous Kerala sweet loved for its taste and health benefits. The filling is made with a combination of grated coconut and jaggery syrup, beautifully flavoured with cardamom and dry ginger powder. While traditionally made with rice flour, Ela Ada can also be prepared with wheat flour, offering a slightly different texture and flavour.
One of the reasons Ela Ada is considered a healthy delicacy is because it is steam-cooked, preserving the nutrients and adding to its appeal as a wholesome snack. The process of steaming in banana leaves infuses the rice dough with a subtle, earthy aroma that enhances the overall flavour of the sweet.
Whenever I make Kozhukatta, I set aside some ingredients to whip up a few Ela Adas. What I love most about this Kerala Palaharam is the heavenly aroma of the steamed banana leaves mingling with the rich, sweet filling. Ela Ada is traditionally served as a tea-time snack, but it can also be enjoyed as part of a hearty breakfast.
In summary, Ela Ada is more than just a sweet treat; it's a piece of Kerala's rich culinary heritage, offering a taste that is both nostalgic and satisfying. Whether you're enjoying it with a cup of tea or as a breakfast item, Ela Ada is a delightful way to experience the essence of Kerala's traditional cuisine.
Savour the Flavours of Kerala:Explore More Authentic Kerala Nadan Palaharam Here!
Cuisine - Kerala (India)
Recipe - Snack
Difficulty - Medium
Yields - 10 -15 Ela Ada
Author - SM
Preparation Time - 20 - 30 Minute
Cooking Time - 30 - 45 Minutes.
"Ela Ada/Ilayada – A Step-by-Step Guide to Kerala’s Iconic Nadan Palaharam"
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Kerala’s Best-Kept Secret: How to Make Authentic Ela Ada (Ilayada)
Prepare this traditional Kerala delicacy at home with this easy-to-follow recipe. Ela Ada or Ilayada is a healthy and tasty treat made with rice flour, coconut, and jaggery, all wrapped in fragrant banana leaves. Follow the instructions below to create this delicious Kerala sweet that’s perfect for tea time or as a breakfast item.
Ingredients for Ela Ada/Ilayada
For the Dough:
Rice Flour – 2 CupsCoconut Oil – 1 Tablespoon (Optional)
Water – 2 Cups (Approximately)
Salt – To Taste
For the Coconut Filling:
Grated Coconut – 1 ½ CupsJaggery – ¾ Cup to 1 Cup (adjust to taste)
Cardamom Pods – 2–3 Pods
Dry Ginger Powder – A Pinch
Method:
Prepare the Coconut Filling
- Melt the Jaggery: Add ½ cup of water to the jaggery and melt it over low heat.
- Strain: Once melted, strain the jaggery syrup to remove any impurities.
- Combine: Pour the melted jaggery over the grated coconut and mix well.
- Season: Add cardamom and dry ginger powder to the coconut-jaggery mixture.
- Cook: Cook the mixture on low heat until it dries up, allowing the flavours to meld.
- Cool: Remove from heat and allow the filling to cool.
Prepare the Ela Ada/Ilayada Dough
- Boil Water: In a pot, boil 2 cups of water with a pinch of salt and 1 tablespoon of coconut oil (optional).
- Mix: Gradually pour the boiling water into the rice flour, mixing with a spatula until a soft dough forms.
- Rest: Allow the dough to rest for 10 minutes until it’s cool enough to handle.
- Knead: Knead the dough into a smooth, pliable texture. Divide it into equal portions.
- Prepare Banana Leaves: Cut banana leaves into squares and lightly grease them with coconut oil.
- Spread Dough: Take a portion of the dough and spread it evenly over the banana leaf.
- Fill: Place 1 to 1 ½ teaspoons of coconut filling onto the dough.
- Fold: Fold the banana leaf over the dough, pressing gently to secure the filling inside.
Steam Cooking the Ela Ada/Ilayada
- Prepare Steamer: Add water to your steamer or Idli Chembu and bring it to a boil.
- Arrange: Place the prepared Ela Adas on a greased tray or line the tray with a banana leaf. Ensure they are not overcrowded.
- Steam: Once the steamer is ready, place the tray inside, cover tightly, and steam on low heat for 10-15 minutes or until the Ela Adas are cooked through and no longer sticky.
- Serve: Remove from the steamer and serve hot or at room temperature.
Cooking Tips & Notes:
- Rice Flour: You can use ready-made Appam or Idiyappam flour for this recipe. I used the Malaysian brand Babas Idiyappam Flour.
- Water Ratio: The amount of water required may vary depending on the type of rice flour. Always use boiling water to knead the dough for the best texture.
- Coconut Oil: Adding coconut oil to the boiling water is optional but helps achieve a perfect dough texture.
- Jaggery: Adjust the quantity of jaggery according to your sweetness preference. Ensure the coconut absorbs the melted jaggery well before removing it from the heat.
- Ginger Powder & Cardamom: These spices are optional but add a traditional flavour to the filling. You can also add a teaspoon of ghee to enhance the richness of the filling.
- Dough Consistency: The dough should be soft and pliable. If it’s too dry, add a little more boiling water. If it’s too sticky, knead in some more rice flour.
A Sweet Journey Through Culinary heritage
Whether it's the Ela Ada of Kerala or the Kuih Koci Gula Kelapa of Malaysia, these sweets are more than just a treat—they are a reminder of the rich, interconnected histories that define our culinary landscapes. Exploring such connections deepens our appreciation for the food we eat and the stories they carry across generations.
So, the next time you savour a piece of Ela Ada, remember that it’s more than just a sweet—it’s a bite of history.
