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Sri Lankan Pittu

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"A Sri Lankan recipe for a steamed rice flour and coconut cake. Serve with potato curry, kiri hodi (coconut sauce), or any type of gravy."
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Ingredients

23 m servings 311 cals
Original recipe yields 6 servings (1 cake)

Directions

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  1. 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.
  2. 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.

Footnotes

  • Cook's Note:
  • You may substitute coconut cream for the warm water.

Nutrition Facts


Per Serving: 311 calories; 15.5 g fat; 40.4 g carbohydrates; 4 g protein; 0 mg cholesterol; 300 mg sodium. Full nutrition

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