Vattayappam | Steamed Sweet Rice Cakes

Steamed sweet rice cakes/ bread(vattayappam) are one of the delicacies from the God's own country ,Kerala.The term 'appam' refers to any fermented bread, usually prepared from finely powdered rice flour or grounded plain rice.I just love these a lot and make them frequently.But I make it differently (traditional way)of making by grinding raw rice and coconuts and so on.But here I found out a simple way to make the vattayappams.I used the maggi coconut milk powder and rice flour. It came out very well, and thought of sharing this with all.

Kindly check the YouTube #shorts for the full steps.

                                                  

Latest Update: I have been trying this recipe so many times now over the years and I felt the need of pav kachiyathu to this recipe for the proper binding. So have updated the ingredients and list with all the new modifications done. The pics without cashew and raisins are the latest one from shorts. You can try vattayappams like the bakery style version without cashews and raisins.  

(Updated pics)

I have prepared this recipe using store brought roasted raw rice flour and homemade roasted flour. Both have yielded good results. Also, I have tried using freshly squeezed coconut milk and store brought milk powder packets. Use medium thick coconut milk for this recipe. The taste was simply superb and better than the previous method.When you read through, you may feel this method quite simple and interesting.The recipe is a healthy and filling one, guilt free one!!

Preparation time ~ 10 minutes

Fermentation ~ 1–2 hours

Author ~ Julie

Serves ~ 2 appams of 7" round
Ingredients
rice flour 1 cup
coconut milk (thick) 1.5 - 1.75 cups
granulated sugar 1/3- 1/2 cup (sweet as desired)
cardamom powder 1/2 tsp
instant yeast 1/2 tsp
salt to taste

cashews, 2 tbsp (optional)

raisins, 2 tbsp (optional)

Method

• Prepare the thick coconut milk (I have used the maggi milk powder) using hot water. If using freshly squeezed coconut milk, then use 1 cup grated coconut with considerable amount of fat for best tastes and texture. 
• Mix 2tbsp of roasted rice flour with 1/2 cup water. Mix this well without lumps and then bring to a boil. Stir continously until a thick paste forms. Switch off flame and cool slightly.
• Mix the rice flour, salt, sugar(I used 1/3 cup), cardamom powder and instant yeast. Slowly pour in the medium thick coconut milk and make a thick batter (like dosas). Add the thick paste when warm (pav kachiyathu) and mix well.Add the remaining coconut milk little by little till you get a lump free dosa batter like consistency.
• Cover and leave for fermentation for about 1–2 hours. After fermentation, mix gently so that the air is not deflated much.
• Grease a plate 7" with sides or the idli moulds with butter or ghee. Pour the batter into it and add the cashews & raisins on top (if using).
• Steam in a steamer or idli cooker for 12-15 minutes on medium flame.(I used the idli cooker and made in a small bowl, see last pic)
• Remove from flame, let it cool down completely before cutting the pieces.
• Serve as breakfast or as snack.

NOTES
*You can also prepare the same by grinding plain rice and grated coconut.
* You can prepare the same using jaggery instead of sugar.

* If using freshly squeezed coconut milk, then use 1 cup grated coconut with considerable amount of fat for best tastes and texture. Also, avoi using the brown portion of the grated coconut else the colour of the vattayappam may not be nice.

* The amount of sugar mentioned in the recipe i.e 1/2 cup yields a moderately sweet vattayappam, modify the sugar as per your tastes. I used only 1/3 cup.

* Also, the sweetness decreases on steaming, so always add a slightly more than desired to get the correct sweetness after steaming.
* Check for adequate water in the steamer.
* Adding cashew and raisins is strictly optional. Bakery style vattayppams don't use cashews or raisins.

(old pic)

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