Kinnathappam (Malabar Steamed Coconut Rice Cake)

Instructions

1. Rinse the raw white rice and soak it in plenty of water for 4 hours. Drain and rinse.
2. Grind the rice with the sugar and 480 ml (2 cups) of the thin coconut milk in a blender until completely smooth, 3 to 4 minutes.
3. Strain the batter through a fine sieve or muslin, pressing on the solids; regrind any grains left behind with a little of the remaining coconut milk and strain again.
4. Stir in the rest of the thin coconut milk, the crushed seeds of the green cardamom pods, the cumin seeds and salt. The batter should be thin, like heavy cream.
5. Bring about 2 inches (5 cm) of water to a boil in a wide pot or steamer fitted with a rack. Brush the pan with half the ghee and pour in the batter. Cover the pan tightly with foil.
6. Set the pan on the rack, cover the pot and steam over medium heat until the cake is set, looks smooth and a skewer pushed into the center comes out clean, 40 to 45 minutes. Top up the pot with boiling water if it runs low.
7. Lift off the foil and brush the hot cake with the remaining ghee. Cover again loosely and cool for 30 minutes, then let it set at room temperature for 1 hour more.
8. Cut into 12 diamonds or wedges with an oiled knife and serve.