Pittu

Pittu probably came to Sri Lanka with the Malay regiments of the European colonial period. It is however completely naturalized now and is a staple of Sri Lankan cuisine. Pittu is a mixture of fresh rice meal, every lightly roasted and mixed with fresh grated coconut, then steamed in a bamboo mould. It has a soft crumbly texture and is eaten with fresh coconut 'milk' and a hot chilli relish or curry

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g Rice flour
250 g Coconut
1/2 ts Salt
75 ml Hot water
180 ml Thick coconut milk

Roast and sieve the flour well. Grate the coconut.
Place the flour in a bowl and add the salt. Slowly
pour in the hot water, mixing with your fingers as you
do so until it resembles breadcrumbs. Add the grated
coconut and mix well in. Place the mixture in the
pittu mould and place over a pan of boiling water
until steam emerges from the top of the pittu mould.
Cover with half a coconut shell and steam for a
further 5 minutes or until done.

Note: If a pittu mould is not available, mould dough
into loaf shape, wrap in muslin and steam for about
15 minutes.