Desserts
Bhapa Pitha
Ingredients
- - 300 g (2 1/2 cups) rice flour
- - 1/2 tsp salt
- - 120 ml (1/2 cup) warm water, approximately
- - 150 g (1 1/2 cups) grated fresh coconut
- - 150 g (3/4 cup) date palm jaggery (nolen gur), grated
- - Muslin cloth or thin cotton cloth, for steaming
Method
- Mix the rice flour with the salt, then gradually add warm water while rubbing it in with your fingers to form a moist, crumbly texture that holds together when pressed, not a dough.
- Sieve the mixture through a fine strainer to remove any lumps, keeping it light and fluffy.
- Combine the grated coconut and jaggery in a small bowl to make the filling.
- Line a small perforated bowl or pitha mould with muslin cloth, add a layer of the rice flour mixture, then a spoonful of the coconut-jaggery filling, and top with more rice flour, pressing gently to shape.
- Bring water to a rolling boil in a steamer.
- Carefully invert the filled mould over the steam, or place the wrapped pitha into the steamer basket, and steam for 8-10 minutes until the rice cake is set and translucent.
- Unwrap carefully and serve warm.
Introduction: Bhapa pitha is a steamed rice cake filled with shredded coconut and date palm jaggery, closely associated with Poush Parbon, the Bangladeshi winter harvest festival when fresh date palm jaggery (nolen gur) is at its peak.
Cultural Background: Bhapa pitha is a steamed rice cake filled with shredded coconut and date palm jaggery, closely associated with Poush Parbon, the Bangladeshi winter harvest festival when fresh date palm jaggery (nolen gur) is at its peak. Street vendors steam them fresh over charcoal fires on cold winter mornings.
Tips: The rice flour mixture should feel like damp sand, never a sticky dough; too much water will make the pitha gummy.
Variations: Fillings can be adapted with khoya or reduced milk solids for a richer version if jaggery is unavailable.
Vegetarian/Vegan: Naturally vegan as written, using no dairy or eggs.
Storage: Best eaten fresh on the day of steaming; can be refrigerated for 1 day.
Reheating: Re-steam for 3-4 minutes to soften before serving again.
Nutrition: Per serving (approx., 1 pitha): 180 kcal, 2 g protein, 4 g fat, 35 g carbohydrates, 2 g fibre
FAQs:
Q: – What is nolen gur?
A: It is a fragrant date palm jaggery harvested only in winter, prized for its distinct caramel-like flavour.
Q: – Can I substitute regular jaggery?
A: Yes, though the flavour will be less fragrant than traditional date palm jaggery.