A Traditional Steam Cake with a Twist; made with whole wheat flour, jaggery, coconut and steamed to perfection! Gothambu Kinnathappam, an easy-n-tasty snack to savor with a hot cup of tea …!!
A casual photo in Instagram turned out to be one of my most requested recipes, to the extend that I got tired of DMs and decided to post it right away on my blog. Kinnathappam was one of my favorite after-school snacks Amma used to make during my childhood days. A dish which requires simple pantry ingredients and equally enjoyed by kids and adults. Yet another easy recipe to keep your family’s hungry tummies at rest especially while staying indoors during this COVID-19 outbreak season.
Kinnathappam refers to the popular snack of Kerala and is also known as “steamed cake”. The traditional recipe is made with rice flour, sugar and coconut, and is required to be fermented. Swap rice flour / sugar with whole wheat / jaggery, skip the fermentation, and there you go! Another classic from the hearts of Kerala … simple and delightful!
What do we need?
- Whole Wheat flour – as the base
- Jaggery (grated/syrup) – for the sweetness
- Grated coconut – for the flavor
- Cardamom powdered – for the aroma
- Water – for the mixing
- Nuts and raisins – addon toppings
Pro-tip: Allow the dish to cool completely before cutting so that it doesn’t lose its shape. It should have a firm halwa consistency.
Storage: You can store leftovers in an airtight container and refrigerate for up to 4 days.
Interested in more authentic Kerala style recipes? Check it out here.
Enjoy, Happy Cooking…!
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A Traditional Steam Cake with a Twist; made with whole wheat flour, jaggery, coconut and steamed to perfection! Gothambu Kinnathappam, an easy-n-tasty snack to savor with a hot cup of tea …!!
- 1 cup whole wheat flour
- ¾ cup grated jaggery / ശർക്കര or equivalent jaggery syrup
- ½ cup grated coconut
- Pinch of cardamom powder
- Pinch of salt
- 1 cup water
- Ghee/butter (for brushing the pan)
- Cashews & Raisins (for garnish)
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In a large bowl, mix together wheat flour, coconut, jaggery, cardamom powder, and salt along with a little water, to make a semi thick batter. If you are using jaggery syrup, add water accordingly.
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Pour the batter into a ghee/butter greased pan and steam cook for about 35-40 minutes on a medium flame.
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Once cooked, remove from the steamer and allow it to cool completely.
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Slice it and serve with chai/coffee as an evening snack Enjoy!