Learn how to make a traditional Kerala Kinnathappam recipe that comes in two colors - white and black

 Both steamed plate cake and kinnathappam refer to the same delicious South Indian dessert! So, whichever term you use, you're in for a treat. There are two variants of Kinnathappam. One is white and another is black and long, but the white variant is easier to cook and is very soft compared to the black variant.

 Kinnathappam, which translates to "plate cake" in Malayalam, is a traditional Kerala dish made from steamed rice flour, coconut milk, and sugar. It's known for its soft, fluffy texture, slightly sweet and coconutty flavor, and melt-in-your-mouth goodness.

 Here's what you can expect from this delightful dessert:

 Appearance: Kinnathappam typically has a white or light brown color, depending on the type of rice used. It has a smooth, slightly cracked surface and is often cut into squares or diamond shapes. 

Kinnathappam is a traditional Kerala dish made from steamed rice flour, coconut milk, and sugar. It is a soft, fluffy cake with a slightly sweet and coconut-like flavor. Kinnathappam is typically served with stew or curry, but it can also be eaten on its own. 

Ingredients:

• 1 cup raw rice
• 1 cup thick coconut milk
• 1/2 cup sugar (to prepare black color appam add 1 cup Jaggery)
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1/4 teaspoon Jeera

Instructions: 

Wash the rice thoroughly and soak it in water for at least 3 hours. 

Drain the rice and grind it to a fine powder in a blender. 

Add the coconut milk, sugar, cardamom powder, and salt to the rice flour and mix well.

Add coconut milk, sugar, cardamom powder, and salt 

Adjust the consistency of the batter by adding more or less coconut milk. The batter should be thick enough to pour but thin enough to spread easily. 

Adjust the consistency of the batter 

Grease a steamer pot with oil. Pour the batter into the steamer pot and steam for 15-20 minutes, or until the kinnathappam is cooked through. Let the kinnathappam cool slightly before cutting it into squares or diamonds. 

Tips: 

For a richer flavor, use fresh coconut milk.

If you don't have a steamer, you can cook the kinathappam in a pressure cooker.

Kinnathappam can be stored in the refrigerator for up to 2 days.

Enjoy!