Kumbilappam/ Chakkayappam (Jack fruit Dumplings)
Chakkayappam is commonly made snack, at most homes in Kerala during the Jackfruit season. These are dumplings made out of jackfruit puree, jaggery, coconut and rice. The mixture is wrapped with Indian Bay leaves(Cinnamomum tamala) , which imparts a distinct flavour to the dumplings. This snack has various names like Kumbilappam, Theraliyappam, Edanayappam etc, though the recipe remains pretty much the same.
Of all the Kumbilappams I have had, my favourite has to be the ones prepared by Amma, my MIL. What I like the most about her Kumbilappam is that they are really soft. As our Kerala visits coincides with the Jackfruit season, Amma usually prepares them for us. Amma is a fabulous cook and is always willing to share recipes and tips with me. So this time, while preparing Kumbilappam, she made sure to measure all the ingredients, so that I could get the exact recipe.
Kumbilappam/ Chakkayappam (Jackfruit Dumplings)
- 500 gms Jack fruit flesh
- 1/2 cup Thick jaggery syrup (1 cup grated jaggery with 1/2 cup water, boiled to a thick syrup)
- 3/4 cup Grated Coconut
- 1/2 cup Rice flour (Puttupodi)
- 1/2 teaspoon Cumin powder
- 1/4 teaspoon Salt
- 10-12 Indian Bay leaves
- Put the jack fruit flesh into a grinder.
- Add the jaggery syrup.
- Grind to a smooth, fine paste.
- Transfer the mixture to a bowl.
- Add the grated coconut, ground cumin, salt and rice flour.
- Mix well. Do not worry if the mixture is slightly liquidy. The rice flour will absorb the moisture.
- Cover and keep aside for about 10 minutes.
- Take a leaf.
- Fold as shown in the picture.
- Secure with a toothpick.
- Put the mixture into the cone.
- Fold the leaf and slip it along the inside of the cone.
- Continue the process till the entire mixture is used up.
- Place the parcels on a steamer and steam for about 30-35 minutes or till cooked through.
- Serve warm.
- Once cool, you may store them in refrigerator. Steam before serving.