Vattayappam is a soft, spongy steamed cake made from fermented rice flour and coconut. This sweet cake is great to serve as a tea time snack.
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Ingredients
- 1 1/2 cups Fine rice flour roasted
- 1 cup Coconut grated
- 1 1/4 - 1 1/2 cups Medium thick coconut milk
- 3/4 cup Sugar
- 4 numbers Cardamom
- 1/4 teaspoon Instant yeast
- Glace cherries to decorate
- 1/4 teaspoon Salt
For Kappi
- 2 tablespoons Fine rice flour roasted
- 1 cup Water
Ingredients
For Kappi
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Instructions
- Prepare kappi by adding rice flour and water into a pan. Stir well and bring to boil. Stir continuously on low flame until you get a thick paste. Leave aside to cool.
- To a blender, add rice flour, grated coconut, coconut milk, sugar, and cardamom. Blend until smooth. Add yeast and prepared kappi, grind until everything mixes well. The batter should be of flowing consistency, neither too thick nor too thin.
- Keep aside the batter for 4 - 6 hours to ferment. Then add salt and mix well. Let it ferment for another 1 hour.
- Grease two 19 cm round pans with ghee or coconut oil. Pour batter into the prepared pans. Steam it for about 20 minutes or until a toothpick inserted into the center of the vattayappam comes out clean.
- Remove from heat and allow it to cool at room temperature before cutting.
- NOTE - If you are adding glace cherries, add them halfway through cooking time.
- The quantity of coconut milk depends on rice flour. I used Double Horse roasted rice flour.
- Use only the white part of the coconut, as it gives the vattayappam a beautiful white color.
- This recipe yields two vattayappams. Just cut the recipe in half to make one vattayappam.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
