Chakka Kinnathappam – Steamed Jackfruit Rice Cake

By Dr. Vaheeda Nawas

‘Kinnathappam’ –  Kinnam (Pan) and Appam (Rice cake)

Kinnathapam is a steamed rice cake that comes in different flavors. This Chakka Kinnathappam uses Jackfruit Jam/ Preserve mixed with rice flour, jaggery and coconut milk to make a steamed sweet snack.

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Chakka Kinnathappam – Steamed Jackfruit Rice Cake

Ingredients:

• 1 ½ cups ripe jackfruit
• ¾ cup rice flour
• ½ cup coconut milk
• ½ cup water
• 100 gms jaggery (about 4-5 lumps/cubes)
• 1 Tbsp cinnamon powder
• ghee for greasing

Method:

• Remove seeds of ripe jackfruit and pressure cook with ½ cup of water. (Single whistle)
• Cool and make a pulp by grinding in a mixer. ( Caution : Do not blend moist ingredients while hot as this can cause the pressure and heat build up to result in explosion of contents).
• Dissolve jaggery by boiling in ½ cup water. Cool the mixture and filter to remove any impurities.
• Add this jaggery syrup as well as ½ cup coconut milk, rice flour and cinnamon powder to the jackfruit pulp.
• Mix well. The resulting batter should be smooth and thick but pourable (like Idli Batter).
• Pour the batter into a greased pan / kinnam. (Use ghee for greasing).
• 
• Steam in a pressure cooker for 20 minutes. (Without using the pressure regulator on top i.e: weight or spring device).
• Cool and cut into cubes / diamonds.

Chakka Kinnathappam – Steamed Jackfruit Rice Cake

• Dried Ginger Powder and/or Powdered Cardaom is also sometimes used to flavor this dish.

Key Ingredients: Jackfruit, Rice Flour, Coconut Milk, Water, Cinnamon

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