Winter Bhapa Pitha
Steamed rice-flour cakes with molten date molasses in the middle.
Prep
30 min
Cook
25 min
Serves
8
Difficulty
Medium
Ingredients
- 500 g Rice flour — Fresh-ground if you can get it
- 250 g Khejur gur (date molasses) — Grated, not melted
- 200 g Coconut, grated
- as needed Warm water
Method
- 1
Get the moisture exactly right
Sprinkle warm water into the rice flour a little at a time, rubbing it through your fingers. It is ready when a fistful holds together when squeezed but crumbles completely when you poke it. Too wet and the pitha is gummy; too dry and it falls apart in the steamer.
- 2
Sieve twice
Push the damp flour through a sieve twice. This is what gives bhapa pitha its cloud texture, and it takes two minutes.
1 more steps in the full recipe.
Get the gur right
Use khejur gur, not sugarcane gur — the smoky date flavour is the entire point of the dish. Grate it rather than melting it, so it stays a molten pocket rather than soaking into the flour.
When to make it
Only in winter, when fresh gur arrives. Out of season it is not worth making.
The rest of this recipe is for buyers
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