Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Freshly fried Achappam coconut rosettes in golden brown colour, arranged in a bowl.
Delicate, crispy Kerala rose cookies made with coconut milk and rice flour.

Achappam (Kerala rose cookies)

Author: Flavelo
Recipes Cakes and Desserts
Achappam (or 'Rose Cookie') is an iconic festive sweet from the state of Kerala, often made by Christian families at Christmas, but also appears at other festivals. The name refers to the special shaping iron ('ach' means mould, 'appam' means bread/cake). The batter is rice flour based, enriched with coconut milk and eggs, fried in hot oil using the special flower mould. The result is a wafer-thin, crispy, lace-like delicacy that is not too sweet, but the scent of coconut and sesame (or cumin) makes it unforgettable.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian (Kerala)

Ingredients

Equipment Needed

  • Achappam mould (rosette iron)
  • Deep frying pan or saucepan for frying
  • Mixing bowl
  • Whisk

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Sesame

Instructions

1 ✓

Beat the eggs with the sugar in a bowl until the sugar dissolves.

Tip: No need to whisk until frothy, just homogenous, so there aren't too many air bubbles in the batter.
2 ✓

Add the coconut milk, regular milk, and pinch of salt. Mix well.

Tip: Coconut milk gives the distinctive flavour and fat content needed for crispiness.
3 ✓

Gradually add the rice flour and bicarbonate of soda, mixing until lump-free. (If using sesame seeds, stir them in now).

Tip: You should get a batter with pancake batter consistency. If too thick, it won't come off the mould; if too thin, it won't stick to it.
4 ✓

Heat the oil in a deep pan to medium-high heat. Place the frying mould (iron) into the oil and let it heat up.

Tip: The iron must be hot (heat capacity) so the batter sticks to it and starts cooking immediately.
5 ✓

Lift out the hot iron, dip it into the batter (BUT ONLY THREE-QUARTERS DEEP, do not submerge completely!), then immediately place back into the hot oil.

Tip: If you submerge it completely, the batter cooks over the top of the mould and you won't be able to shake it off.
6 ✓

Hold in the oil and gently shake the handle until the cookie comes off the mould. Fry both sides until golden brown, then drain on kitchen paper.

Tip: As soon as it comes off, put the iron back in the oil to heat up for the next one.

Recipe FAQ

Why did the mould stick to the batter?
The mould must be heated in the oil first before dipping into the batter. If the iron is cold, the batter bakes onto it.
Why does the batter fall off the mould in the oil?
If the iron is too hot, the batter cooks on it before reaching the oil. Practice makes perfect!

Ingredients

  • 200 g Rice flour (sifted)
  • 100 ml Thick coconut milk
  • 100 ml Milk
  • 50 g Caster sugar
  • 2 pcs Eggs
  • 1 tsp Bicarbonate of soda
  • 1 pinch Salt
  • 500 ml Neutral oil for frying
  • 1 tsp Black sesame seeds (optional, but recommended)