Vattayappam | Steamed Rice Cake using Rice Flour
Among Keralites, the fluffy and tasty vattayappam is always a favorite. This steamed rice cake is a common snack item in many south Indian households. Here is a recipe to make a soft rice cake that melts in your mouth.
Ingredients
- 2 cup Rice Flour
- 1 ¾ cup coconut milk
- ½ teaspoon Active dry yeast
- ¼ cup warm (105°F) coconut milk
- 1 ½ cup sugar Adjust sugar to your taste
- 5 cardamom
- 2 teaspoon ghee or butter
- 1/4 teaspoon salt
- 8 cashews
- 1 tablespoon Raisins
- 1/2 cup grated coconut
Instructions
- Sprinkle 1/2 teaspoon yeast with warm (approximately 105 degrees F) coconut milk. Add 1/2 tablespoon sugar and mix well. The yeast should begin to form a creamy shape on the surface of the water and let it sit aside for 10-20 minutes until frothy. That implies that yeast is active. As suggested in the recipe, you can now continue to use the yeast.
- Add 2 tablespoon of rice flour and 1 cup of water into the pan. Let it boil slowly by constantly stirring. When it is thickened switch off the heat and add 1/2 cup sugar. keep it aside to cool.
- Mix remaining rice flour and frothy yeast. Add enough coconut milk to mix it to a soft dough. Cover and keep it for an hour.
- Add grated coconut to the blender and add enough coconut milk to grind it to paste. Then add cooked rice flour and sugar into the blender and blend again until well combined. Add cardamom, salt, rice flour soaked earlier little at a time to the blender and mix all together to a consistency like idly batter. Use coconut milk to blend it. Adjust sugar to your taste.
- Keep it in warm place for fermentation for about 6-8 hours or overnight
- Grease a pan or idli pan with ghee or coconut oil, then pour the batter to fill half of the pan
- Garnish with raisins, cashews
- Steam it for 30 minutes or until it is cooked, over medium heat
- When it is cooked, remove it from the steamer and let it cool before you cut the vattayappam. Serve it with hot tea or coffee