• Wash and soak the rice for at-least 4 hours or overnight.

Prepare banana leaves

• If using banana leaves, clean them well and cut into squares or rectangles, about 10 inches long.
• Move the banana leaves over your stove. This step is important as it will make the leaves pliable enough to be folded. They can otherwise tear.
  

Make batter for kottige

• Defrost coconut if using frozen.
• In a blender add coconut, jaggery, rice, cardamom, salt, 1/8 cup water and blend. Do not add a lot of water as we need a thick batter. Rice should still be slightly coarse after blending.

  Note: As coarse as semolina/the finest upma rava.
  
• Take the batter out into a bowl.
• In the same blender jar, coarsely blend the jackfruit.

  Jackfruit can also be chopped very finely instead of blending.
  
• Mix the rice batter and jackfruit together. It will be a thick batter. We do not need a lot of water in the batter as we are using 2 parts of jackfruit to 1 part of rice.

Steam cook kottige

• Prepare your steaming apparatus by setting the water to boil.
• When steamer begins to steam, start assembling the kottige.
• Take a prepped banana leaf and spoon batter on it. Check notes below to learn how to steam without banana leaves.
  
• Fold it to make a packet.
  
• Place kottige folded side down in the steamer. You can place them one over the other.
  
• Steam for 40-45 minutes on medium heat.

  Note - the heat should be at a level where you can see some steam come out of the steamer.
• The texture of kottige improves when it is allowed to cool down.