I am not familiar with Easter bread other than the hot cross buns. When Renu called out to the blogger group to put forth some easter bread, it sure was a good challenge. It is a challenge and surely I wanted to explore this unknown territory.
With little hands-on experience with the Easter menu, I spoke to a friend who does easter with a flair. During the conversation, Ciya mentioned vattayappam. Made during Easter and Christmas the spongy steam cake, vattayappam is one that brings out the best of the combination of rice and coconut. Following discussions with my partner, Poonam , for this challenge in Shh cooking secretly challenge the deal was sealed for the spongy vattayappam. Poonam made some delicious eggless bread for Easter.
Vattayappam literally translates to the round cake. Studded with raisins, this spongy rice cake is a perfect teatime snack. Typically, a naalumani palaharam (4pm snack with tea). This mildly sweet treat is known for the airy lightness. Serve it with sweetened coconut milk or on its own, the oil-free vattayappam stole our hearts very quickly.
Though vattayapam seems more like a snack it is an Easter weekend special. Most Christian households make this before the weekend. There are many versions of this recipe. I choose the one that is scribbled into my mother’s notebook for recipes.
Hope you like this gluten-free, oil-less preparation. Tag us when you cut a slice, we will love to hear your review of our recipe.
- 3 cups drinking water
- 1.25 cups Raw rice
- 1 cup grated coconut
- 1 pinch salt
- 0.75 cup unrefined sugar
- 0.5 tsp yeast i used the dry one.
- 2 pods green cardamom
- Soak the 1 1/4 cuprice with 3 cups of water for 6-8 hours.
- Grind this into a smooth paste using just enough water to make it a consistency thicker than pancake batter.
- Pou the batter into a bif stockpot with enough space to ferment.
- Grind the coconut with salt and sugar into a fine paste. Use just enough water to get this smooth.
- Add this to the batter.
- Add the yeast and mix well. Bring it to the consistency of pancake batter.
- Mix well and set aside to ferment for 3-4 hours. If in colder regions place in a oven preheated to about 60 degrees.
- Once fermented, add the cardamom seeds mix the batter well and set aside.
- Prepare the steamer with water at the base.
- Grease the mould you are making the bread in and pour the batter half way up.
- Decorate the top with raisins on top.
- Place the mould in the steamer and cook for 20 minutes.
- Once done the batter will seperate from the sides easily.
- To test the doneness, use a toothpick. If it comes clean the vattayappam is done.
- Stand the bread for 5 minutes in the mould, run a knife along the edges and remove from the mould.
- Unmould the vattayappam, and slice to serve.