Instant Pot Kinnathappam- Steamed Rice Coconut Milk Cake- Easy South Indian Dessert
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Ingredients
For Grinding rice
  • Basmati rice- 1 cup
  • Egg- 1
  • Sugar- 1 cup
  • Thin Coconut milk- 2½ cup
Other Ingredients
  • Cumin seeds- ½ tsp
  • Whole cardamom, crushed- 2
  • Salt- 2 pinches
  • Ghee- 2 tbsp
Instructions
  1. Soak the basmati rice in water for 2 hours.
  2. After 2 hours, rinse the soaked rice taken in a strainer under running water.
  3. To a blender jar, add the soaked & rinsed rice, egg, sugar, water & coconut milk.
  4. Grind to a smooth fine batter.
  5. Line a strainer with a muslin or cheesecloth, keep the strainer on a large bowl.
  6. Pour the rice batter onto the cheesecloth and strain the batter.
  7. It is very important to strain the batter through a cheesecloth, this is to ensure there are no tiny rice particles in the batter. If there are rice particles in the batter the kinnathappam will turn hard.
  8. Discard the rice particles on the cheesecloth.
  9. Add the crushed whole cardamoms & salt, combine well.
  10. For 1 cup rice, total liquid should be 2½ cups, this will make the batter consistency thin.
  11. The batter consisteny should be perfect, not too thin nor thick consistency.
  12. I've used Instant Pot 6 quarts for steam cooking.
  13. Use a round pan that will fit into the 6 quarts Instant Pot.
  14. The dimension of the round pan I've used is 7.5 inches in diameter & 3 inches height.
  15. Grease the inside of the round pan with 1½ tbsp ghee.
  16. Pour the batter half way through onto the pan.
  17. Since the height of the pan I've used is 3 inches, I've poured the batter only half way through, this dessert should be of 1½ inches thickness.
  18. Poured the remaining batter onto another pan.
  19. Spread cumin seeds over the batter.
  20. Cover the pan with a paper towel and then tightly cover with aluminum foil.
  21. Add 1 cup water to the stainless steel pot.
  22. Place the trivet onto the water.
  23. Place the pan onto the trivet.
  24. Close with the lid.
  25. Select Steam setting, set the time to 30 minutes at high pressure.
  26. After 30 minutes of steam cooking. Let the pressure release naturally for 10 minutes, after that do a quick pressure release.
  27. Open the lid.
  28. It's very hot, wear a mitten and take the trivet with the pan out of the stainless steel pot.
  29. Gently uncover the paper towel & aluminum foil. There will be some water on the aluminum foil.
  30. Drizzl ½ tbsp ghee over the hot kinnathappam.
  31. Keep it covered for an hour. This will ensure kinnathappam sets well.
  32. After it has cooled down, cut into squares & serve on a plate.
  33. Enjoy this soft & melt into the mouth delicacy.
  34. Leftovers can be chilled in the refrigerator, tastes better the next day.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/instant-pot-kinnathappam-steamed-rice-coconut-milk-cake-easy-south-indian-dessert/