Kinnathappam
Veg
Vegan
A steamed sweet rice cake unique to Malabar — a thick batter of rice flour, coconut milk, jaggery, and cardamom poured into a greased brass vessel (kinnath) and steam-cooked until set into a smooth, custard-like slab. Sliced and served warm at Malabar Eid gatherings and weddings, its texture falls between a soft cake and a firm pudding.
Cuisines
Kerala
Kerala Christian
Malabar
Best for
Snacks
Dessert
Breakfast
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1 cup | thick coconut milk |
| 1 cup | sugar |
| 4 | eggs |
| 1 teaspoon | cardamom powder |
| 1/4 teaspoon | salt |
| 1 tablespoon | ghee |
| 1 tablespoon | cashew nuts |
| 1 tablespoon | raisins |
Instructions
- 1 Wash the raw rice thoroughly and soak it in water for 3-4 hours.
- 2 Drain the water and grind the soaked rice to a smooth paste using a little water.
- 3 In a mixing bowl, combine the rice paste, coconut milk, sugar, eggs, cardamom powder, and salt.
- 4 Mix well until the sugar is completely dissolved and the batter is smooth.
- 5 Grease a steaming tray or a flat dish with ghee.
- 6 Pour the batter into the greased dish, ensuring it is evenly spread.
- 7 Heat water in a steamer and place the dish inside.
- 8 Steam on medium heat for about 30-40 minutes or until the kinnathappam is set and a toothpick inserted comes out clean.
- 9 In a small pan, heat ghee and fry the cashew nuts and raisins until golden brown.
- 10 Garnish the steamed kinnathappam with the fried cashew nuts and raisins.
- 11 Allow it to cool slightly before cutting into pieces and serving.
Tips
Ensure the batter is smooth to achieve a soft and silky texture in the kinnathappam.