Kinnathappam is steamed rice cake, which makes a perfect tea time snack. It is quick and easy to make. You can make kinnathappam after soaking and grinding rice or you can simply use rice flour. Traditionally, cumin seeds are sprinkled in kinnathappam but I like to top them with raisins and cashews. You can store left over kinnathappam in the refrigerator. If you don’t have a steamer to cook kinnathappam, you can try this alternative method of filling ¼ of a wide bottomed vessel/pan with water. Cover the plate/pan containing the batter with aluminum foil and place the plate into the vessel and cover it with its lid. Steam cook in medium heat for 20 to 25 minutes.
Let’s start….
Ingredients
- 1 cup Basmati Rice, soaked in water overnight
- 1 Egg
- ½ cup Sugar
- 1 ¾ cup Coconut milk, from fresh grated coconut or canned
- 2 Cardamoms whole, ground
- ½ tbsp. Ghee
- 2 tbsp. raisins and cashews
Method
- Soak 1 cup of rice in water for 5 hours or overnight. Drain the water from the soaked rice and grind it with egg and coconut milk until very smooth.
- Strain the batter through a muslin cloth or a strainer with tiny holes. This would help to remove any coarse particles in the batter.
- Add sugar and combine till the sugar dissolves well.
- Next add ground cardamom to the batter and mix.
- The batter consistency should not be too thick or too watery; it should have a medium consistency. If you feel the batter is thick, use more coconut milk or water to thin it down.
- Grease a stainless steel or cake pan with ghee. Pour the batter into the stainless steel plate or pan.
- Steam cook for 20 to 25 minutes over medium heat, or until a fork inserted into the kinnathappam comes out clean.
- After it’s cooked, drizzle ½ tbsp ghee over the kinnathappam. Let it cool down and slice into wedges and serve.
