A fool proof version of Jamaican Festival (cornmeal fried dumpling) that is gluten free and vegan friendly. This island favourite is the perfect side to a number of savoury foods.
Prep time: PT25M
Cook time: PT15M
Total time: PT40M
Keywords
gluten free jamaican festival, jamaican festival recipe, sweet cornmeal dumpling
Ingredients
½ cup fine cornmeal ((78g))
½ cup cassava flour ((68g)(NOT STARCH))
¼ cup brown rice flour ((32g))
2 tbsp raw cane sugar ((24g)(I used powdered coconut sugar, see post))
1 tsp xanthan gum ((3g))
½ tsp baking powder ((2g))
⅛ tsp pink salt ((0.75g))
a dash of cinnamon and nutmeg (optional)
1 cup almond milk ((250ml))
Categories
Appetiser
Cuisine
Jamaican
Steps
Place the cornmeal, cassava flour, brown rice flour, xanthan gum, nutmeg, cinnamon, sugar, baking powder and pink salt in a medium sized bowl.
Use a whisk to evenly combine the dry ingredients.
Make a well in the centre of the bowl then start to pour the milk into the centre, a small amount at a time (you may NOT use all of the milk).
As you pour the milk, start to knead to form a soft dough ball (if shouldn't be tough, nor very sticky). Add more flour if it is too sticky!
Pinch off a small amount of dough and proceed to roll into 4 inch long sausage shapes, then stretch a little to make 2 points on each side.
Place the festival on a tray lined with parchment paper then repeat the above step with the rest of the dough.
Once the festival dumpling are formed, use a pastry brush to brush each side with some of the leftover milk.
Preheat a small frying pan with coconut oil, you want the oil to be very hot.
Add the festival to the frying pan (you may need to work in batches).
Reduce the heat to medium-high and fry the festival for several minutes until they are golden brown, turning frequently (if they brown too soon, then reduce the heat to medium).
Place the cooked festival on kitchen towel to absorb the excess oil and serve accordingly!
