Bhapa pitha is regarded as a classic winter delicacy. Bhapa Pitha is a steamed rice cake that originated in Bangladesh and is the most famous traditional Pitha. Bhapa or Vapa pitha is rice flour, coconut, and jaggery-loaded pitha that is very tasty to eat.
Bengali and Assamese people enjoy bhapa pitha as a sweet snack. As you bite into the pitha, it is delicate, soft, and has a variety of textures, as well as a fusion of rich flavor.
It is one of the desserts that are most closely associated with Bengali cuisine. In the winter morning, who doesn’t enjoy a smoking hot steamed bhapa pitha?! Certainly, the slice of ecstasy.
Bhapa pitha
Ingredients
- 500 gm rice flour
- 200 ml milk
- salt to taste
- coconut grated, amount depends on to taste
- jaggery crushed, amount depends on to taste
Instructions
Prepare flour mixture
- In a large bowl, sift the rice flour with a strainer.
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- Add salt and give a good mix.
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- Add milk in little amounts at a time, to dampen the flour.
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- Mix it well so all flour is moist. When the flour holds shape and breaks, (see the video) then the flour mixture is ready. Keep it aside for 15 minutes.
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- Sift the flour mix using a strainer. Make sure to use a strainer with bigger holes than the previous. Set it aside.
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Prepare cheesecloth
- Soak a cheesecloth to prepare the pitha in a separate dish of water. This should be done every time you make a pitha. Before using the cloth, squeeze out any excess water. This method prevents the flour mixture from sticking to the cheesecloth.
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Prepare Bhapa Pitha
- Fill water 3/4th of a vessel or pot with holes and start to boil.
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- Use any cup or mold to make bhapa pitha, you may also use a dipping sauce cup. Fill the cup in these sequences of layers: flour mix, grated coconut, flour mix, jaggery, flour mix. Pat the mixture into the cup to make it fit evenly.
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- When the water is boiling, cover the cup with the damp cheesecloth and carefully flip it over to lay it on top of the holes.
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- Tap on the cup/mold so that it is evenly separated. Then remove it.
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- Allow the pan to steam cook for 5 minutes with the lid closed.
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- Once done, carefully unwrap the cheesecloth.
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- For the next pitha, repeat the same procedure.
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- Serve hot!
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Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookishcreation on Instagram and hashtag it #cookishcreation.
