Kinnathappam aka Cake in a plate
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Ingredients
  • White Rice (ponni rice or sona massori or basmati rice)- 1 cup, soaked in water
  • Egg-1
  • Sugar- 1 cup
  • Thin Coconut milk- 2½ cups
  • Whole Cardamom- 2, crushed
  • Cumin seeds- ½ tsp
  • Ghee- 1½ tbsp
Instructions
  1. I've taken Sona masoori rice, ponni or basmati rice can also be used.
  2. Soak 1 cup of rice in water for 4 hours.
  3. Strain the water through a strainer, rinse the soaked rice under running water.
  4. Grind rice along with egg, sugar and 2 cups thin coconut milk until very smooth & fine.
  5. Strain the batter through a muslin cloth a couple of times, this will discard any tiny grains of rice in the batter. This is a must do step- if there are tiny grains of rice in the batter kinnathappam will turn hard.
  6. Add ½ cup more thin coconut milk, combine well.
  7. Add crushed whole cardamoms and cumin seeds to the batter.
  8. The batter consistency shouldn't be thick, should have a thin consistency.
  9. Grease a 8-inch round stainless steel pan or cake pan with 1 tbsp ghee.
  10. Pour the batter onto the pan.
  11. Cover the pan tightly with aluminum foil.
  12. How to steam cook: Add 1 cup of water to a large wide pan. Place a trivet over the water, place the pan with the batter on it.
  13. Cover the pan with aluminum foil and its lid. If you don't have the lid, just cover with aluminum foil.
  14. Steam cook for 45 minutes over medium heat, or until a fork inserted into the kinnathappam comes out clean.
  15. Open the aluminum foil.
  16. Drizzle ½ tbsp ghee over the hot kinnathappam.
  17. Keep it covered and let cool down for 30 minutes. It will set well when it cools down.
  18. Slice into squares or wedges and enjoy.
  19. Leftover kinnathappam can be kept in the refrigerator, tastes better the next day.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/how-to-make-kinnathappam-steam-cooked-rice-cake-in-a-plate/