Bhapa Pitha
Prep time
Cook time
Total time
Step by step instruction and recipe of the queen of all pitha, vapa pitha. Bhapa pitha is considered to be a classic pitha in Bangladesh. The steamed rice cakes made out of freshly ground rice flour are either served with beef, fish or vegetable curry. Adding a filling of date coconut and date molasses makes the pithas divine.
Author: Lail Hossain
Recipe type: Breakfast
Cuisine: Bengali, Bangladeshi
Serves: 6-8
Ingredients
- 2 cups Rice flour
- 1½ cups fresh coconut (or desiccated coconut, unsweetened)
- ½ cup water, additional for steaming
- 1 teaspoon salt
- 1 cup date molasses, coarsely broken into small pieces
- ½ cup milk, if using desiccated coconut (optional)
Instructions
- Items Needed:
- pieces of white muslin or cheese cloth, about the size of a standard paper napkin
- A deep, small, round bowl to shape pitha
- Special bhapa pitha making pot or saucepan and aluminum foil
- Steps to prepare pitha making pan if you do not have bhapa making pan:
- Fill half of a saucepan with water and cover it with double layers of aluminum foil in such a way that vapor cannot go out.
- Using a fork, make few holes in the middle of the covered foil in such a way that vapors cannot go out when you place the bowl you will be using to make bhapa pitha.
- Steps to prepare pitha:
- Shift flour. Add salt. Add ½ cup coconut.
- Sprinkle small amount of water at a time on the flour mixture to dampen the flour. The flour mixture should neither be like a dough nor like a batter but just wet. Set aside for at least 30 minutes.
- If using desiccated coconut, add the milk and dampen the coconut. Set aside.
- Take water in a separate bowl and soak the muslin or cheese cloth pieces. Set aside.
- Shift the damp flour again through a strainer. You will likely have to sieve the wet flour through the strainer with the help of your palm.
- Boil some water in the pitha making pan by covering the pan with a lid. Proceed to pitha making steps as vapor appears through the holes.
- Steps to make and steam pitha:
- Depending on the size of the bowl, spread flour mixture in the small bowl lightly in a way that only half the bowl is covered.
- Place some coconut and molasses at the center of the bowl.
- Cover the molasses and coconut by spreading more damp flour.
- Take one of the muslins from water, squeeze out water and spread the wet cloth on the bowl of flour.
- Gather the corners of the cloth with the bowl inside and carefully flip the bowl with the help of the cloth on the holes of the pitha making pan. The bowl should now be upside down on the holes of the pan.
- Carefully take out the bowl, gather the corners on top of the flour mixture. The piece of cloth will hold the bowl shaped pitha.
- Steam cook for 6-8 minutes.
- Carefully unwrap the pitha from the cloth and place in a plate with the help of a spatula or spoon.
- Add the hot cloth back to water bowl to soak.
- Using the second piece of cloth repeat the steps for next pitha. Soak the cloth in water when done.
- Rinse, squeeze water of the last cloth piece and use for the next pitha after.
Notes
Substitute brown sugar in place of molasses. The taste and flavor will differ from the traditional bhapa pitha.
You may also skip the filling and serve with a side of vegetable curry, fish curry of beef rezala.
When you take some mixture in your hand and press, the dampen flour mixture should form a ball at first but then break apart if you try to sit it on a plate.
Bhapa pitha is usually made early morning and the flour is dampen the night before. You can dampen the flour mixture at night and make the delicious pitha in the morning.
Take caution when adding molasses and coconut in the bowl. Do not spread the filling towards the rim of the bowl as pitha may break.
Cooking time will vary depending on the size of the bowl and its thickness.
You can freeze leftover pitha in an airtight container or ziplock bag. Sprinkle some water and heat up in microwave or re-steam and the pithas will taste just like fresh ones.
You may also skip the filling and serve with a side of vegetable curry, fish curry of beef rezala.
When you take some mixture in your hand and press, the dampen flour mixture should form a ball at first but then break apart if you try to sit it on a plate.
Bhapa pitha is usually made early morning and the flour is dampen the night before. You can dampen the flour mixture at night and make the delicious pitha in the morning.
Take caution when adding molasses and coconut in the bowl. Do not spread the filling towards the rim of the bowl as pitha may break.
Cooking time will vary depending on the size of the bowl and its thickness.
You can freeze leftover pitha in an airtight container or ziplock bag. Sprinkle some water and heat up in microwave or re-steam and the pithas will taste just like fresh ones.
Recipe by WithASpin at https://withaspin.com/2013/11/19/nobanno-bhapa-pitha/