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.
Servings 10pcs
Prep Time 45 minutesmins
Cook Time 10 minutesmins
Total Time 55 minutesmins
Ingredients
500gmrice flour
200mlmilk
saltto taste
coconutgrated, amount depends on to taste
jaggerycrushed, 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.