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Ingredients23 m servings 311 cals
Original recipe yields 6 servings (1 cake)
- Sift 1 1/2 cups and 1 1/2 tablespoons rice flour into a bowl through a sieve. Add grated coconut and salt; stir to combine. Mix in warm water while stirring mixture with your fingers until it resembles small crumbs.
- Transfer flour mixture to a pittu mold. Cook until steam appears from the vents on top of the mold, 8 to 10 minutes. Remove from heat. Let stand for 5 to 8 minutes before removing the pittu from the mold.
- Cook's Note:
- You may substitute coconut cream for the warm water.
Per Serving: 311 calories; 15.5 g fat; 40.4 g carbohydrates; 4 g protein; 0 mg cholesterol; 300 mg sodium. Full nutrition