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Jackfruit rice cake | pala pazham/chakka kinnathappam

How to make soft, fluffy & moist steamed Jackfruit rice cake

A soft, fluffy & moist steamed cake made using jackfruit, rice flour and coconut cream
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Servings: 8
Course: Dessert, Kids favorite, Party Food, Snack, sweet
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Rice flour-1 cup
  • Water-1/4 cup
  • Jackfruit paste- from 8 to 10 pieces Grind into a smooth paste without adding water
  • Coconut cream-1/2 cup diluted in 1/4 cup water
  • Cardamom powder-1/4 to 1/2 tsp
  • Salt- a big pinch
Jaggery syrup
  • Jaggery-1/2 cup to 3/4 cup
  • Water for Jaggery syrup-1/4 cup
For yeast
  • Yeast-1/4 tsp
  • Water for yeast-3 tbsp

Equipment

  • Steamer

Method
 

Jackfruit paste
  1. Grind the deseeded jackfruit into a smooth paste without adding any water. Keep aside.
Sugar syrup
  1. Add the brown sugar/jaggery in a pan.
  2. Add water and melt the brown sugar/jaggery in low heat.
  3. Keep aside the melted sugar syrup to cool down.
  4. Strain the melted sugar syrup to get rid of any dust particles.
Jackfruit cake batter
  1. Add the jackfruit pulp into the mixer jar.
  2. Add the required ingredients one by one in the jar.
  3. Then, add rice flour.
  4. Adding salt to enhance the sweetness of the dish.
  5. Add coconut milk.
  6. Next,add the melted jaggery/brown sugar.
  7. Add cardamom powder.
  8. Beat the cake batter in the mixer grinder until everything blends together.
  9. I am using hotbox /casserole to ease up the fermentation. Add the batter into a hotbox.
Yeast
  1. Add yeast into the warm water.
  2. Keep aside in a warm place to rise up.
Back to batter
  1. Add the yeast into the batter.
  2. Keep the hotbox closed and keep it in a warm place to ferment for up to 6 hours.
  3. When the batterhas achieved its required consistency transfer it into a greased mould/pan which is used to steam.
  4. Use an aluminum foil paper to cover before steam cooking to avoid escaping the vapour.
  5. Steam cook in a steamer or in an idly pot based on the height and quantity of the cake batter.
    Wide plate/pan-yields 2 steamed cake-medium-sized cake-30 to 40 minutes
    Tall cake using whole batter in a single pan- 1 hour to 1 hour 15 minutes
  6. Healthy, steamed jackfruit cake is ready now.

Notes

  • While grinding jackfruit do not add water. This will end up in confusion in the measurement.
  • Heat the sugar after only adding water to it while melting to avoid burning and sticking in the pan.
  • Use a mixer grinder to ease up the making of cake batter.
  • Add the required ingredients one by one in the jar to avoid lump creation.
  • You can use homemade rice flour in this recipe.
  • Adding salt will enhance the sweetness of the dish.
  • Add the required amount of water to dilute the coconut cream. Add water to coconut cream in a 1:1 proportion.
  • Do not add the melted jaggery while it is hot, otherwise, the flour will cook and makes lumps.
  • I am using a hotbox to ease up the fermentation.
  • If the water is not warm enough or hot the yeast will not rise. No need to keep the yeast for a long time to rise up because I am using active dry yeast.
  • For a fluffy and cake texture, keep this batter for 6 hours.
    For a slightly fluffy, moist and sticky cake, keep the batter for 2 hours.
  • Use aluminium foil paper to cover before steam cooking to avoid escaping the vapour. This will avoid the water dripping into the batter.
  • For a medium/short cake-  cook 30 to 40 minutes.
    For a thick/ tall cake- cook 1 hour to 1 hour 15 minutes.
  • Spread oil in the knife to ease up the cutting.