Khaman is a classic Indian breakfast or snack enjoyed nationwide. Made primarily with chickpea flour, also known as gram flour, it’s naturally gluten-free and rich in plant-based protein. Traditionally, Khaman is savory.
To streamline this traditional dish, I’ve transformed it into a wholesome sweet treat, ideal for a satisfying snack any time of day. This variation evokes the flavors of the classic Chinese brown sugar steamed cake (Ma Lai Go), but with a healthier twist. If you’ve savoured Asian sponge cake before, this rendition will surely delight you!
Makes 1 small tin in 12 mini squares
Ingredients
- 1 Cup gram flour/chickpea flour
- 1 tbsp fine polenta
- 1/4 tsp turmeric
- 2 tsp sugar
- pinch of salt
- 1 tbsp lime or lemon juice
- 1 tsp vanilla essence
- 1 tbsp vegetable oil
- 1/4 cup water
- 3/4 tsp baking soda
To garnish
- 1 tsp toasted sesame seeds
- 2 tbsp toasted coconut chips
- 1 tsp sugar
Recipe Preparation
Whisk together water, sugar, salt, baking soda, oil, lime juice, and vanilla essence in a medium mixing jug.
In another jug, whisk together gram flour, turmeric, and fine polenta.
Add the flour mixture into the liquid and blend until very smooth and airy. Adjust with more water (a tablespoon a time) to achieve the right consistency; the batter should be silky but not runny.
Pour the batter into a lightly oiled, non-stick tin. Tap on the counter a couple of times to get rid of excess air in the batter, and if there are air bubbles on the surface, use a toothpick to pop them out.
Place the tin into a steam basket and set aside.
Boil water in a large pan or wok, then place the steam basket with the chickpea batter over boiling water, covered, and steam on medium-high heat for 20 minutes.
Remove from heat and insert a toothpick or cake tester in the middle of the cake to check that it is cooked through. The result should be fluffy and soft.
Transfer the steamed cake onto a serving plate and divide into desired sizes. Sprinkle over toasted sesame seeds, coconut chips, and a pinch of sugar for extra sweetness.
It’s best to serve freshly steamed, or it can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the microwave at medium heat for 45-60 seconds.
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