Kinnathappam / Steamed Sweet Rice and Coconut Milk Pudding (Cake) – Ramzan(Muslim) Special Recipes

I was getting lots of request for ramzan recipes from my viewers. I was feeling a bit embarrassed because i was sending them reply, that the recipes will be posted soon in my blog. But i didn’t take any efforts for that. Yesterday again i received a request for that. So i put all my laziness away and got into business. I called my friend jafrin, she is my only muslim friend, and asked her for the recipes. She handed the phone over to her aunty, she demonstrated the recipe beautifully. Now my only job is to try it and see the results. 

I made a little modification to the recipes as usual and tried my hands on the most requested and traditional recipe kinnathappam. To my surprise it turned out yummy. For those who are unaware of the recipe, it is a steamed sweet rice cake made with coconut milk.

The appam tasted so healthy and was filling too. You can see there were small droplets of holes over the pudding, that is because i greased the bowl with a little extra oil and when in poured the batter on top of the bowl, the excess oil came to the top. Hence the steamed pudding is looking like that.But who cares about the look, as long as its taste good. So give it a try and let me know what you think.

Preparation Time: 3 hours
Cooking Time : 25 min
Serves – 3 to 4


Ingredients:

Basmati Rice – 1/2 cup
Thick Coconut Milk – as needed ( I used less than 2 cup )
Sugar – 1/2 cup or as needed
Egg – 1
Cardamom Powder – 1 tsp
Cumin Seeds / Jeerakam – 1/2 tsp
Oil for greasing the bowl

Method:

Wash and Soak basmati rice for 3 hours. Now drain them and add it to the blender. Pour in coconut milk slowly and grind them to a smooth batter. Pour the batter into a bowl.

In the same blender add egg, sugar and cardamom powder. Blend them so they are combined. Pour this into the batter bowl.

You can adjust the consistency of the batter by adding more coconut milk. If you take the back of the mixing ladle and draw a line using your fingers, the line should stay there. But the batter on both sides of the line should not be too thick.

Grease a steel bowl with oil. Pour the batter inside the bowl. Sprinkle the top with some cumin seeds.

Place this over a pot of boiling water. Cover and cook for 20 to 25 mins. You can press the top of pudding with your fingers to see whether it is cooked.

Remove them and cut into wedges.

Serve.

Pictorial:

Soak rice for 3 hours

Drain them and add it to blender

Grind them slightly

pour in coconut milk

Grind them to a smooth paste

Add it to the bowl

Now take the same blender

Add a egg into it

Spoon some sugar and cardamom in that

Blend them well

Pour that into the batter

Mix them well

The batter should be thin

Take the back of the spoon

Draw a line and it should stay

Now strain the mixture

Pour the batter in this

The sediment will be collected in that

This is a smooth batter

Grease a steel bowl

Pour the batter in

Take some cumin seeds

Sprinkle them on top

Bring water to a boil

Place a stand at the bottom

Place the bowl on top

Cover the bowl

All cooked

Remove them

Cut into wedges

Serve