Vattayappam is a traditional white steamed rice cake from Kerala, known for its soft and spongy texture. It is gluten-free and can be enjoyed as a snack or served with meat curries or stew. It is especially popular during Christmas and Easter.
Ingredients
Main Ingredients
- 1cupraw rice
- 1/2cupgrated coconut
- 1/4cuppoha or flattened rice
- 1/2cupsugar
- 1tbspsago
- 2piececardamom
- 1/4tspinstant yeast
- cashew nuts and raisins for garnish
How to make Vattayappam / Steamed Rice Cake
Preparation
Wash and soak the rice and sago separately for 8-9 hours.
After soaking, wash the flattened rice twice.
Blending
Add soaked rice, grated coconut, flattened rice, soaked sago, sugar, and cardamom to a mixer jar.
Grind the mixture until it reaches a consistency similar to idli batter, with very small grains.
Cooking
Take 1 tbsp of the ground paste and add 0.75 cups of water.
Boil the mixture, stirring continuously until it becomes slightly thick. Turn off the heat and let it cool completely.
Fermentation
Add the cooled mixture to the ground paste along with instant yeast.
Blend well and allow to ferment for 8 hours or overnight.
Steaming
Grease a 6-7 inch steamer plate or cake tin and pour half of the batter.
Steam for 10 minutes, then open the lid and place raisins and cashew nuts on top.
Close the lid and cook for another 5 minutes or until done. Check with a toothpick; if it comes out clean, it's done.
Serving
Once cooked, let the vattayappam cool down and then demould it.
Cut into desired shapes and serve with or without meat curries.
Tips & Tricks
Be careful not to burn your hands when placing the raisins and cashew nuts on the hot batter.
Gayatri
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