Kai Pola – Steamed Plantain Cake (Flourless) – This Video is in Malayalam

In the Malabar region of Kerala, we are huge in Hospitality. People can overwhelm you with their intoxicating meals, drinks, and sweet preparations. Truly, you are spoiled for choice if you happen to be a guest here! From the most popular Biryanis of Kerala to Mouthwatering Tea time snacks and Tantalizing, Rich and Novel Sweet dishes.

Today I am sharing my ancestral recipe for ‘Kai Pola’ or steamed/pan cooked Plantain Cake… Made with ripe plantains, light brown sugar, ghee, and eggs. Rich but delightful. Although it translates to a steamed cake, the texture is smooth and more pudding like or ‘kueh’ like if you are familiar with South East Asian desserts.

As a child, I used to hate plantain. My mother used to boil them, cause my dad loved that, and it is very healthy as a breakfast item. So I just assumed that plantain could only taste like that.. but add ‘good-old’ GHEE and eggs and fried cashews, and it transforms to something yummy. My Kai Pola is not extremely sweet as some versions are made…It’s just sweet enough.:) And very popular during Ramadan.

Scroll down for the Video and Recipe.

Kai Pola – Steamed Plantain Cake

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Recipe Name:Kai Pola – Steamed Plantain Cake
Recipe Type: Dessert / Sweet Snack
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: ( 10 servings )

Watch the Video (above) or click to read Complete Recipe (below).

How to make Kai Pola (Flourless Pan cooked, Plantain Cake) – Recipe at a glance:

Fry plantain slices in ghee. Fry cashews and kismis.
Prepare the batter by blending eggs with fried plantain and sugar.
Add fried cashew, kismis and flavoring.
Pour into a prepared non-stick pan and cook slowly on stove-top.

To make this ahead of time:

This recipe is best made fresh, but can be eaten cool from the fridge also. Reheating is likely to cause the oil to the surface and the dish to loose its fresh aroma. If you need to reheat, steaming is more traditional to Microwaving, although I prefer the latter. I usually bring leftovers out from the fridge a while before and let it return to room temperature.

You can also make the batter ahead of time minus the eggs, and beat the eggs into the mixture just before cooking if that saves you time.

It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.