Bhapa Pitha (Steamed Rice Cake with Coconut and Jaggery)

Method

1. 1

   Rub the warm water into the rice flour a little at a time, working it through your fingers until it forms loose, sand-like crumbs when pressed, not a dough.

   💡 Too much water turns pitha gummy — it should barely clump when you squeeze a handful.

2. 2

   Sift the crumbed flour through a coarse sieve to catch any lumps, keeping it light and fluffy.

3. 3

   Mix the shredded coconut with the grated palm sugar and a pinch of salt for the filling.

4. 4

   Line a small bowl or pitha mold with a piece of thin cloth, spoon in a layer of rice flour, add a spoonful of coconut-jaggery filling in the center, cover with more flour, and level the top.

5. 5

   Invert the cloth over a pot of vigorously boiling water fitted with a steamer insert, unwrap it onto the steamer, and steam covered until the cake turns translucent and firm, about 8 minutes.

6. 6

   Lift out and unmold onto a plate; repeat with the remaining flour and filling.

7. 7

   Serve warm, plain or doused with extra date-palm jaggery syrup.