Mouf (British Indian Ocean Territory/Chagos)
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Servings
- 4-6 serving(s)
Categories
- Dessert
- British Indian Ocean Territory/Chagos
- Boiled
- Easy
Dietary
- Dairy-free
- Gluten-free
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. I did have to guess at the measurements in this recipe, and my mouf was only mildly sweet. It was really good with a little honey drizzled over it.
Hands-Free Mode Off
Equipment
Food processor, pot
Ingredients
- 2 cups white rice
- water, to cover
- 1 cup coconut milk
- 1/2 cup sugar
- 2 large square pieces banana leaves
Instructions
Cover the rice with water and soak 30 minutes. Drain the water and transfer the rice to a food processor. Pulse until the rice looks like little beads.
Add the coconut milk and sugar and stir until you get a nice batter.
Lay the banana leaf flat on your work surface and pour the batter onto the leaf.
Wrap the mouf batter in the leaf and submerged the entire packet in a pot of boiling water for about 30 minutes.
At the end of 30 minutes, the mouf should be pretty soft. If the rice is still crunchy, put it back in the boiling water for another 15 minutes or until done.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
