Chakka Appam~Steamed Jackfruit Cakes

Each year for the summer vacations, my family along with aunts, uncles and cousins would travel to Kerala to meet my grandparents. For us kids the two day train journey itself was such an adventure. I have such fond memories of those trips and miss them so much.

While we kids spent all day chasing each other and playing all kinds of fun games, our mothers probably spent most of the day in the kitchen catching up with each others life and dishing out one treat after another, after all the running around we kids were obviously hungry all the time.

Since mangoes and jackfruits were in season, they were often included in our meals in various ways. This Appam is one such treat that was made each time a jackfruit was cut and we kids and adults alike would feast on them. What I'd do to get those days back!

Jackfruit and jaggery are cooked together and mixed with rice flour and cardamom. Small portions of the dough are then wrapped in malabar leaves (edana leaf) which have an aroma very similar to that of cinnamon and then steamed to make this delicacy.

Ingredients:

450gms ripe jackfruit bulbs ( I used canned jackfruit)

450gms jaggery, grated (The dark variety is the best if you can find it)

2-2 1/2 cups rice flour

4-5 cardamoms, seeds removed and crushed

2-3tbs finely chopped coconut pieces

Malabar or Banana Leaves for wrapping (I used the later as I could not find the malabar leaves)

Method:

Chop the jackfruit into thin slices and pressure cook with 1/2 cup water till soft. Remove and mash the pulp well or pulse in the food processor till smooth.

Melt the jaggery in a heavy bottomed pan and stir in the mashed jackfruit. Cook on medium heat for about 15mins stirring frequently till the mixture is thick and has a jam like consistency.

Cool the mixture. When cool enough mix in the rice flour, adding just enough to form a soft dough. Mix in the coconut and cardamom.

Place small amounts on each leaf and wrap well, sealing all the edges, use a toothpick if necessary especially if using the malabar leaves.

Steam for about 15-20mins. Serve warm or at room temperature.

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Akal of Akal's Saappadu passed on these awards to me. I feel so honoured. Thank you so much:).

I would like to share these with my blogger friends. You guys rock!

Yasmeen

Superchef

Priya

Smitha

Sanghi

Chitra

Varsha

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Sending this to 'AFAM-Jackfruit' event hosted by Lakshmi of Taste of Mysore and initiated byMaheshwari of Beyond the Usual.