Jackfruit rice cake | pala pazham/chakka kinnathappam

Today Jackfruit steam cake/Jackfruit rice cake is on my plate for an evening snack. By the way, what is Kinnathappam? You could have identified this recipe’s origin by this time with the word of appam. ‘Kinnam’ is a word used for a small plate. It’s another South Indian delicacy to enjoy. Again this recipe is commonly made in and around Kerala and Tamilnadu-Kerala border regions.

Kinnathappam is made with or without egg. But you can’t miss coconut either way. Regular Kinnathappam used to be in white\off-white colour and of course, it is soft, fluffy & moist in a sweet note. Some recipes include cumin seeds to enhance the taste and aroma.

I used to make the regular white Kinnathappam using soaked rice and grinding them into a nice paste. The Kinnathappam making process is time-consuming and energy-draining though.

Today, I am making the easy and yet tasty Kinnathappam which skips the soaking process. This recipe uses store-bought rice flour to ease up the batter preparation. Jackfruit recipes are delicate and mouth-watering, be it a jackfruit Ada, Kozhukkattai. Jackfruit is consumed as a fruit mostly and used in very few recipes.

This Jackfruit Kinnathappam is an aromatic dessert that no one should miss even if you are not a Jackfruit lover. The sweetness from the Jackfruit and the Jaggery/brown sugar blends together well with the rice flour and teaches to the heavenly taste.

This steamed rice flour cake is the best to try for Celiac and gluten free diet preferers. This gluten free cake will take place in your gluten free recipes list to enjoy it frequently.

What do we need to make the Jackfruit steam cake/Jackfruit rice cake?


This exotic fruit is the main cast of this Jackfruit Kinnathappam. The firm-fleshed ripe Jackfruit yields the best result. The freshness of the Jackfruit is one of the determining factors of the outcome of the taste.

Rice flour

I am using store-bought rice flour which is specifically made for Idiyappam or Kozhukattai. I am using Idiyappam or Kozhukkattai flour because of its nice and soft texture. You can use homemade rice flour as well.

Brown sugar/jaggery

Brown sugar or jaggery not only gives sweetness to the dish. It enhances the flavour of the dish by its natural taste and flavour. Nattu Sarkkarai-(a type of raw sugar) can also be included.


I want to make this Kinnathaappam really soft as well as fluffy to enjoy the airy texture we get when we eat cakes. So I added yeast to get that texture. I used hotbox/casserole to fasten the proofing process.

Coconut cream

I am using store-bought coconut cream for this recipe. If you have access to fresh coconut then use it to enjoy the freshness and sweet taste of the fresh coconut.

Cardamom powder

Cardamom powder does wonders when added with brown sugar/jaggery. This aromatic spice is an inevitable one of this recipe.


Adding a little amount of salt to enhance the taste of the dessert.

Steamed cake recipes

Red velvet yeast chocolate glazed donut– A red velvet donut made using yeast to ease the process and glazed in a chocolate topping.

Steamed fluffy durian muffin– An exotic fruit muffin made using the steam cooking process.

Steamed banana pudding– A simple yet tasty banana pudding steamed to enjoy for an evening snack/after school snack.

Steamed apple cake– A steamed apple cake that includes milk powder, apples and eggs.

No flour, no egg pumpkin oats muffin– A healthy pumpkin muffin that uses oats flour.

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
Course Dessert, Kids favorite, Party Food, Snack, sweet
Cuisine Indian
Servings 8


  • Steamer


  • 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


Jackfruit paste

  • Grind the deseeded jackfruit into a smooth paste without adding any water. Keep aside.

Sugar syrup

  • Add the brown sugar/jaggery in a pan.
  • Add water and melt the brown sugar/jaggery in low heat.
  • Keep aside the melted sugar syrup to cool down.
  • Strain the melted sugar syrup to get rid of any dust particles.

Jackfruit cake batter

  • Add the jackfruit pulp into the mixer jar.
  • Add the required ingredients one by one in the jar.
  • Then, add rice flour.
  • Adding salt to enhance the sweetness of the dish.
  • Add coconut milk.
  • Next,add the melted jaggery/brown sugar.
  • Add cardamom powder.
  • Beat the cake batter in the mixer grinder until everything blends together.
  • I am using hotbox /casserole to ease up the fermentation. Add the batter into a hotbox.


  • Add yeast into the warm water.
  • Keep aside in a warm place to rise up.

Back to batter

  • Add the yeast into the batter.
  • Keep the hotbox closed and keep it in a warm place to ferment for up to 6 hours.
  • When the batterhas achieved its required consistency transfer it into a greased mould/pan which is used to steam.
  • Use an aluminum foil paper to cover before steam cooking to avoid escaping the vapour.
  • 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
  • Healthy, steamed jackfruit cake is ready now.


  • 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.
Keyword chakka kinnathappam, eggless cake, finger millet steam cake, gluten free cake, Jackfruit cake, kinnathappam, pala pazham, steamed rice cake, vegan steam cake

Steam food

Tofu, mushroom stuffed wonton ravioli pasta-A fusion pasta recipe that includes tofu and mushroom stuffed inside a wonton.

Healthy finger millet puttu/steam cake– A healthy steam cake/puttu made using ragi/finger millet flour. A sweet version of steam cake uses Kerala banana,coconut and jaggery to make it into an evening snack recipe.

Thai-style steamed fish-A Thai-style fish recipe steamed and with lemongrass, ginger, lemon and chillies.

Sweet milk wonton-dessert-A fusion recipe that uses wonton and stuffed with sweet bengal gram and served with the sweet milk.

Did I miss anything?

Now I would like to hear from you!

Let me know how you make this recipe and if you have any tricks and improvements.

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