Christmas Vatayappam

 

Christmas Vatayappam is a soft, aromatic Kerala steamed cake that shines on the holiday table.\n- Description: Made with rice flour, coconut milk, and dried fruits, it basks in the warmth of cardamom and roasted coconut. The result is a tender crumb with a gentle, festive sweetness that pairs beautifully with tea.A festive staple from Kerala’s Christmas celebrations, Vatayappam greets you with morning-after aromas and cozy memories.

 Raisins and nuts add little pockets of sweetness and crunch for a celebratory bite.Bring family warmth to the plate with Christmas Vatayappam, a beloved holiday cake.\n- Description: This light, airy cake carries coconut-forward notes, a kiss of palm sugar, and spice from cardamom. Steam it until it rises softly; serve warm with a spoon of coconut milk or a light drizzle of ghee.

For a modern twist on a holiday classic, try Christmas Vatayappam with a glossy finish and delicate crumb.\n- Description: Steamed to perfection, this cake balances coconut sweetness and cardamom spice. Optional toppings like toasted nuts or a light glaze make it a show-stopping centerpiece.

Preparation time ;15 mins

Cooking time;35 mins

Servings ;8

Ingredients

2 cups of rice

1 cup of sugar

1 cup of coconut milk

½ cup of water

½ cup of milk

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

¼ teaspoon cardamom powder

½ cup of raisins

½ cup chopped almonds

1 pinch of salt

Preparation

Wash the rice in cold water and soak it for at least 4 hours or overnight.

Drain the rice and place it in a blender along with the coconut milk, milk, and water. Blend until smooth.

Transfer the mixture to a large bowl and add the sugar, baking powder, cinnamon, nutmeg, cardamom, and salt. Mix well until all ingredients are incorporated.

Add the raisins and chopped almonds to the mixture and mix gently.

Grease steamer molds or heat-resistant containers and pour the mixture into them, filling them 3/4 full.

Fill a large pot with water and bring to a boil. Place the ramekins in the pot, making sure the water doesn't get inside them, and cover with a lid.

Steam for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Remove the molds from the steam and let cool for a few minutes before removing from the mold.

Serve warm or at room temperature, garnished with more almonds if desired.