1 cup rice flour (or soaked rice ground to a paste)
1/2 cup grated coconut
1/4 cup jaggery, grated
6-8 turmeric leaves
1/4 tsp cardamom powder
Water, as needed
In a bowl, combine cardamom powder, jaggery, and shredded coconut.
Combine water and rice flour (or ground rice) to make a smooth, spreadable mixture.
Fold the turmeric leaves after applying an even coating of the rice paste and coconut-jaggery mixture.
To cook the rice layer, steam the wrapped leaves for 15 to 20 minutes. To serve, remove the turmeric leaves and savor the aromatic and sweet patoleo.