Vattayappam ( Kerala Pesahappam, Steamed rice cake )

Ingredients

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1. 2 cup of Idli rice washed and soaked for 8 hours.

2. 1/2 cup of boiled rice ( can be replaced with boiled idli rice to get cake more whitish in color)

3. 1/4 cup of sugar (can be replaced with Jaggery )

4. 1/2 cup of coconut milk

5. 1/4 tsp of yeast.

6. 1 cup of grated coconut

7. 1/4 tsp of cardamom.

Instructions

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1. In a blender, blend boiled rice and sugar nicely smooth.

2. Add soaked rice and grated coconut into the paste and blend it well.

3. Donot add water instead add coconut milk.

4. Mix the batter with remaining coconut milk, cardamom and the yeast without any lumps.

5. Cover the vessel contains batter with a foil. Make some small holes in the foil in order to escape air from the batter.( make sure to take large vessel for the batter, when it is fermented, it needs some space, large vessel will prevent overflow)

6. In cold countries like in USA, it is difficult to get batter fermented. In such cases , preheat oven for 100 F, keep the batter in preheated oven with the oven light turned on.

7. Ferment the batter for 8 hours.(since its Maundy Thursday, I fermented it only for 3 to 4 hours )

8. Apply or grease the cake tin with coconut oil or ghee.

9. Pour the batter in the cake tin half way.

10. Steam it for 20-25 minutes.

11. Remove the cake tin and cool it for 10 minute.

12. Now carefully unmould the cake.

Our Vattayappam is ready for the evening

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