Bangladeshi steamed bhapa pitha
Bangladeshi rice-flour cakes steamed with a filling of fresh coconut and date-palm jaggery.
Bhapa pitha is a steamed rice cake associated with Bangladesh. This version forms a covering of damp rice-flour crumbs around a coconut and jaggery center, then cooks it wrapped in a damp cloth. The mixture should be moist and crumbly, not dough-like.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Moisten the flour
Sift the rice flour into a bowl and mix it with the salt. Gradually add 150 ml of the warm water, rubbing the mixture with your fingertips until it resembles damp sand, not dough.
Ready to continue when: The flour is moistened and remains loose, with the appearance of fine crumbs.
- 02
Adjust and rest the mixture
Add the remaining 40 ml of warm water only if the mixture is still dry and powdery; when squeezed by hand, it should hold together lightly and break into crumbs when touched. Cover and rest for 15 minutes.
Ready to continue when: After resting, the mixture is still crumbly and holds together lightly when squeezed.
15 min - 03
Prepare the flour and steam
Rub the mixture again and pass it through a sieve to loosen it. Bring the water for the steamer to a boil and prepare a clean, damp muslin cloth for shaping the cakes.
Ready to continue when: The flour is loose again, and steam is visibly rising from the steamer.
- 04
Fill and shape the cakes
For each cake, place a light layer of damp flour in a small mold or bowl without pressing it down. Put 15 g of grated coconut and 20 g of jaggery in the center, then cover with another light layer of flour. Cover the mold with the damp cloth, invert it over the steamer, and remove the mold so the cloth supports the cake.
Ready to continue when: Each cake is covered with flour, and the filling is enclosed in the center and supported by the cloth.
- 05
Steam
Steam the cakes with the lid on for 6–8 minutes. Carefully remove them from the cloth and serve hot.
Ready to continue when: The flour looks opaque and set, not powdery, and the cake feels firm when gently pressed through the cloth.
8 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.