Bhapa Pitha

Method

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1. Mix the coconut, jaggery and cardamom in a small pan and cook over low heat for 5 minutes, stirring, until sticky. Cool.

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2. Mix the rice flour and salt in a bowl. Pour in the hot water a little at a time, stirring with a spoon, until it forms a dough.

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3. Knead the dough while it is still warm for 5 minutes, until smooth and soft. Cover it and rest for 30 minutes.

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4. Divide the dough into 16 balls. Flatten each into a small round and shape it into a cup. Put a tablespoon of filling in the centre and pinch the edges together to seal.

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5. Steam the pitha in a lined steamer over boiling water for 10 to 12 minutes, until the dough is translucent.

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6. Serve warm.

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Chef’s Tips

• Use very hot water for the dough. It cooks the flour and makes the dough pliable.
• Knead while the dough is warm. Cold rice dough cracks.
• Keep the dough covered while you work. It dries and cracks quickly.

Pairing Suggestions

• Hot tea
• A glass of warm milk
• Date palm syrup

Storage & Reheating

Best eaten warm the day they are made. Steam leftovers for 3 minutes to reheat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.