Kinnathappam aka Cake in a plate
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
  • White Rice (ponni rice or sona massori or basmati rice)- 1 cup, soaked in water overnight
  • Egg-1
  • Sugar- 1 cup
  • Thin Coconut milk- 2 cups
  • Thick Coconut milk- ½ cup
  • Cardamom powder- ⅛ tsp
  • Cumin seeds- ½ tsp
  • Ghee- 2 tbsp + ½ tbsp
  • Cashew nuts- 10 (optional)
  1. Soak 1 cup of rice in water for 2 hours.
  2. Drain the water and rinse the soaked rice under running water.
  3. Grind rice along with egg, sugar and thin coconut milk until very smooth.
  4. Strain the batter through a muslin cloth or a strainer with tiny holes. This would help to remove any grains in the batter. Make sure there are no grains and the batter is very smooth.
  5. Add thick coconut milk, combine well.
  6. Add cardamom powder and cumin seeds to the batter.
  7. If adding cashew nuts add that as well.
  8. The batter consistency should not be too thick nor too watery, should have a medium consistency.
  9. Grease a stainless steel pan or cake pan with 2 tbsp ghee.
  10. Pour the batter into the stainless steel plate (that usually comes with the steamer) or a cake pan would work too.
  11. Cover the pan tightly with aluminum foil.
  12. How to steam cook: Add 1 cup of water to a large wide pan. Place a trivet over the water, place the pan with the batter on it.
  13. Cover the pan with aluminum foil and its lid. If you don't have the lid, just cover with aluminum foil.
  14. Steam cook for 40 to 45 minutes over medium heat, or until a fork inserted into the kinnathappam comes out clean.
  15. Open the aluminum foil.
  16. Drizzle ½ tbsp ghee over the hot kinnathappam.
  17. Keep covered and let cool down for 30 minutes. It will set well when it cools down.
  18. Slice into squares or wedges and enjoy.
  19. Leftover kinnathappam can be kept in the refrigerator, tastes better the next day.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at