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Kinnathappam is a local delicacy generally made at homes. If lucky can be also found in the small hotels known as chayakada meaning tea shop in the local language Malayalam.

Kinnathappam is a delicious and traditional steamed rice cake from Kerala, known for its soft, silky, and pudding-like texture. There are a few variations, some including egg for a more custard-like consistency and others using jaggery for a deeper flavor.

Here’s a common recipe, often with an egg for that characteristic soft texture:
Kinnathappam (Steamed Sweet Rice and Coconut Cake)
This recipe focuses on the version made with soaked rice, coconut milk, and egg, which is widely popular.
Yields: 4-6 servings
Prep time: 3 hours (soaking) + 15 minutes
Cook time: 20-45 minutes
Ingredients:

• Basmati Rice or Kaima Rice: ½ cup (or raw rice/white rice)
• Thick Coconut Milk: 1½ – 2 cups (freshly extracted is best for aroma and texture, or good quality canned)
• Sugar: ½ cup (adjust to your sweetness preference)
• Large Egg: 1
• Ground Cardamom (Elaichi): 1 tsp (or 3-4 whole pods, crushed)
• Cumin Seeds (Jeera): ½ tsp (optional, but adds a traditional aroma)
• Oil or Ghee: 1 tsp (for greasing the pan)
  Equipment:
• Blender/Mixer Grinder
• Bowl
• Steamer (Idli cooker or a large pot with a stand/trivet)
• Steel bowl or round cake pan (that fits inside your steamer)
• Muslin cloth or fine-mesh strainer (optional, but recommended for a silky texture)
  Instructions:
• Soak the Rice: Wash the basmati or kaima rice thoroughly and soak it in water for at least 3 hours. This is crucial for achieving a smooth batter.
• Prepare the First Batter: Drain the soaked rice completely. Add the drained rice to a blender. Gradually add about 1 cup of the thick coconut milk and grind to a smooth paste. The consistency should be fine. Pour this batter into a large bowl.
• Prepare the Second Batter: In the same blender, add the egg, sugar, and ground cardamom (if using whole pods, crush them first). Blend until well combined and the sugar has dissolved.
• Combine the Batters: Pour the egg-sugar-cardamom mixture into the rice batter. Mix everything together thoroughly until you have a smooth, consistent batter.
• Optional: Strain the batter: For an even silkier kinnathappam, strain the batter through a fine-mesh strainer or a muslin cloth. This helps remove any remaining rice grains and ensures a very smooth texture.
• Adjust Consistency: The batter should be of a pouring consistency, similar to idli batter – not too thick, not too thin. If it’s too thick, add a little more coconut milk (the remaining ½ – 1 cup) until you reach the desired consistency. The total liquid (coconut milk) should generally be around 2-2.5 cups for 1 cup of rice.
• Prepare for Steaming: Grease a steel bowl or a round cake pan with oil or ghee.
• Pour and Garnish: Pour the prepared batter into the greased bowl, filling it about ¾ full. If using, sprinkle the cumin seeds evenly on top of the batter.
• Steam Cook:
• Place a steamer (or idli cooker/large pot with a stand) on the stove and add enough water for steaming (ensure the water level doesn’t touch the base of the kinnathappam pan). Bring the water to a boil.
• Carefully place the bowl with the batter inside the steamer.
• Cover the steamer tightly. Steam for 20-45 minutes on medium heat, or until the kinnathappam is firm to the touch and a toothpick inserted into the center comes out clean. The cooking time can vary based on the thickness of your batter and the steamer.
• Cool and Serve: Once cooked, remove the kinnathappam from the steamer and let it cool down completely. This is important as it will firm up further upon cooling. Running a knife around the edges can help release it. Invert it onto a plate, slice into squares or wedges, and serve.
  Tips for a Perfect Kinnathappam:
• Rice Quality: Using good quality basmati or kaima rice makes a difference in the final texture and aroma.
• Coconut Milk: Freshly extracted thick coconut milk yields the best flavor. If using canned, ensure it’s good quality.
• Strain the Batter: This step, though optional, is key to achieving that signature smooth and silky texture.
• Don’t Overcook: Overcooking can make the kinnathappam tough. Test with a toothpick.
• Cool Completely: Resist the urge to cut it while hot, as it will be too soft and might break. Cooling allows it to set properly.
• Variations:
• Jaggery: Some traditional recipes use jaggery instead of sugar for a richer, caramel-like sweetness and brown color. If using jaggery, melt it with a little water, strain to remove impurities, and then add it to the batter. You might need to adjust the amount of coconut milk accordingly.
• Eggless: For an eggless version, you can skip the egg. The texture will be slightly different, perhaps a bit less “custardy” but still soft. Some eggless recipes might use a little rice flour or rava (semolina) for binding.
• Garnish: You can also garnish with fried cashews and raisins roasted in ghee for extra flavor and texture.
  Enjoy your homemade Kinnathappam!