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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Recipe Summary

prep:
10 mins
cook:
8 mins
additional:
5 mins
total:
23 mins
Servings:
6
Yield:
1 cake
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

311 calories; protein 4g 8% DV; carbohydrates 40.4g 13% DV; fat 15.5g 24% DV; cholesterol 0mg; sodium 300mg 12% DV. Full Nutrition
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