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Vattayappam
Steamed rice and coconut cake
വട്ടയപ്പം: soft, spongy steamed cake of fermented rice and coconut, studded with raisins and cashews (plus 8 hours fermenting)
In Syrian Christian homes in Kottayam and Thiruvalla, vattayappam is the sweet that appears on Christmas and Easter mornings and goes in boxes to every neighbour. A batter of raw rice and coconut is fermented until airy, sweetened, flavoured with cardamom and steamed in a round plate until it rises into a fluffy, honeycombed cake. It is light, moist and gently sweet, with a faint tang from the ferment. Grandmothers used kallu (coconut toddy) to ferment it; this recipe uses dried yeast instead and contains no alcohol at all. Eat it warm with tea, or alongside chicken stew for breakfast. The common mistake is a batter that is too thick: it steams heavy and dense. It should pour like thick pancake batter. Rice and coconut only, so it is naturally gluten-free and vegan. Chef's tip: cook a spoon of the soaked rice into a soft porridge (kurukku) and grind it in; that is what gives vattayappam its fine, silky crumb.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the batter
- 9 oz raw rice (ponni or sona masoori)soaked 5 hours
- 5 ½ oz fresh coconutgrated
- ¾ cup coconut water or water
For the kurukku (porridge)
- ½ cup water
For fermenting and flavouring
- ¾ tsp instant dried yeast
- 1 tsp sugar
- 2 tbsp warm water
- 4 oz sugar
- ¾ tsp ground green cardamom
- ¼ tsp salt
To finish
- 1 tsp coconut oilfor greasing
- 2 tbsp raisins
- 10 cashewssplit
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Method
0/9 doneStep 1: Drain 9 oz raw rice (ponni or sona masoori). Take 2 tbsp of it and grind to a paste with ½ cup water. Cook this paste in a small pan over a low heat, stirring, for 2–3 minutes until it turns into a thick, translucent porridge. Cool.
5 minStep 2: Mix ¾ tsp instant dried yeast and 1 tsp sugar with 2 tbsp warm water and leave for 10 minutes until frothy.
10 minStep 3: Grind the rest of the rice with 5 ½ oz fresh coconut and ¾ cup coconut water or water to a very smooth batter. Add the cooled porridge and grind for another minute.
10 minStep 4: Pour into a large bowl, stir in the yeast mixture, cover and leave in a warm place for 6–8 hours until doubled and full of bubbles.
5 minStep 5: Gently stir in 4 oz sugar, ¾ tsp ground green cardamom and ¼ tsp salt. The batter should pour like thick pancake batter; add a spoon of water if it is stiffer. Rest for 30 minutes more.
3 minStep 6: Grease a 20–22 cm steel plate or round cake tin with 1 tsp coconut oil and set up a steamer with plenty of boiling water.
5 minStep 8: Steam on a high heat, covered, for 25–30 minutes until risen, springy and a skewer comes out clean. Do not open the lid in the first 20 minutes.
30 minStep 9: Cool for 15 minutes before cutting into wedges.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 3 g
- Carbs
- 40 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vattayappam take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of raw rice (ponni or sona masoori)?
- Any long-grain rice, same amount.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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