Kerala Steamed Rice Noodles in Sweet Coconut Milk

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A beloved breakfast and teatime treat from the backwaters of Kerala, delicate steamed rice noodles are gently pressed into soft nests and drenched in warm, jaggery-sweetened coconut milk scented with cardamom and toasted cashews. The contrast between the tender, slightly chewy noodles and the rich, fragrant sauce is what makes this dish unforgettable.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 26 gFat
• 19 gSaturated Fat
• 56 gCarbs
• 3 gFiber
• 22 gSugar
• 7 gProtein
• 190 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 10 mcgVitamin A

Ingredients

For the rice noodles

• 2 cups fine rice flour (idiyappam flour)
• 1 1/2 cups water
• 1/2 tsp salt
• 1 tsp coconut oil

For the sweet coconut milk sauce

• 2 cups thick (first-press) coconut milk
• 1 cup thin (second-press) coconut milk
• 1/2 cup grated jaggery, or 1/3 cup sugar
• 4 green cardamom pods, lightly crushed
• 1/4 cup raw cashews, broken in half
• 2 tbsp golden raisins
• 1 tbsp ghee

Directions

1. Bring the water and salt to a rolling boil in a saucepan, then stir in the rice flour off the heat and the coconut oil. Mix with a wooden spoon until a soft, pliable dough forms; cover and rest 5 minutes.
2. Fill a steamer or idli pot with water and bring it to a brisk boil. Grease an idiyappam press or a sturdy squeeze bottle fitted with a multi-hole disc.
3. Working in batches, load a portion of dough into the press and squeeze the noodles in slow, circular motions onto a greased steamer plate, coiling to form compact nests about 3 inches wide.
4. Steam each batch of nests over rapidly boiling water for 4 to 5 minutes, until the noodles look set and slightly translucent. Lift out with a flat spatula and keep warm, loosely covered.
5. Meanwhile, make the sauce: warm the thin coconut milk in a heavy pan over medium-low heat, add the jaggery and crushed cardamom, and stir until the jaggery fully dissolves.
6. Pour in the thick coconut milk and bring the mixture just to a bare simmer; do not let it boil or it may split. Reduce the heat and keep warm.
7. Heat the ghee in a small skillet and fry the cashews and raisins until the cashews are golden and the raisins are plump. Stir this garnish into the warm sauce.
8. Pile two warm rice noodle nests on each plate, ladle the sweet coconut milk generously around them, and serve immediately while the noodles are at their silkiest.

Cook’s Notes

• If jaggery is unavailable, dark muscovado sugar gives a similar deep, caramel-like sweetness; adjust to taste.
• Always press idiyappam onto a lightly greased plate; skipping this step will cause the nests to stick and tear on removal.
• For a savory version, skip the jaggery and serve the nests with a mild vegetable stew or a simple coconut gravy instead.
• The thin coconut milk goes in first so the sauce thickens gently without curdling; never boil thick coconut milk.
• Homemade rice noodles work best while still warm, so steam the nests in batches just before serving for the best texture.

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