Kinnathappam – Easy Steamed Rice Cake

I am always on the lookout for easy to make and healthy tea time snacks. Kinnathappam is the perfect example of this.

Traditionally, Kinnathappam is made by grinding soaked rice and then grinding it. This takes a long time, so I make it with ready made rice flour. Also, traditionally, jeera is sprinkled on top, but I like to put cashew nuts. You can go with what you like.

Kinnathappam
Ingredients

  • 1 cup rice flour (the type we use for making appam)
  • 1 cup thick coconut milk
  • 3/4 cup sugar
  • salt
  • 1/2 tsp cardamon powder
  • cashew nuts (optional)
  • jeera (optional)
  • ghee / butter for greasing

Method

Mix the rice flour, coconut milk, sugar and a pinch of salt. The batter should be watery. Taste and add more sugar if needed. Keep aside for 15 minutes.

Grease a cake tin with butter or ghee and pour in the batter. Steam it for 5 minutes. Then put the cashew nuts / jeera onto the kinnathappam and again steam for 15 minutes.

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Check if done using a fork and keep aside for cooling.

Serve with tea.

Kinnathappam - Easy Steamed Rice Cake
 
Prep time
Cook time
Total time
 
Author:
Cuisine: South Indian
Ingredients
  • 1 cup rice flour (the type we use for making appam)
  • 1 cup thick coconut milk
  • ¾ cup sugar
  • salt
  • ½ tsp cardamon powder
  • cashew nuts (optional)
  • jeera (optional)
  • ghee / butter for greasing
Instructions
  1. Mix the rice flour, coconut milk, sugar and a pinch of salt. The batter should be watery. Taste and add more sugar if needed. Keep aside for 15 minutes.
  2. Grease a cake tin with butter or ghee and pour in the batter. Steam it for 5 minutes. Then put the cashew nuts / jeera onto the kinnathappam and again steam for 15 minutes. Check if done using a fork and keep aside for cooling.
  3. Serve with tea.

Kinnathappam

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