Bhapa pitha
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.
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.
- Add salt and give a good mix.
- Add milk in little amounts at a time, to dampen the flour.
- 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.
- Sift the flour mix using a strainer. Make sure to use a strainer with bigger holes than the previous. Set it aside.
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.
Prepare Bhapa Pitha
- Fill water 3/4th of a vessel or pot with holes and start to boil.
- 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.
- 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.
- Tap on the cup/mold so that it is evenly separated. Then remove it.
- Allow the pan to steam cook for 5 minutes with the lid closed.
- Once done, carefully unwrap the cheesecloth.
- For the next pitha, repeat the same procedure.
- Serve hot!
