Pittu

Pittu is a delicate, crumbly steamed cake of rice flour and coconut with a gentle sweetness and a clean, comforting flavor. When properly made, it is light and sandy rather than dense, with distinct layers of fragrant coconut running through each slice.

Nutrition · per serving

491kcal

6.8gProtein

60.6gCarbs

24.8gFat

6.3gFiber

2 servings

Ingredients

5 items

Pittu mixture

rice flour200 g

fresh grated coconut100 g

salt4 g

warm water120-140 ml

For steaming

water500 ml

Tips

•If you do not have a pittu steamer, use a bamboo steamer, small metal tumbler lined loosely with a perforated foil base, or a heatproof cup set in a steamer; keep the mixture loose for proper steaming.
•Fresh grated coconut gives the best flavor, but frozen grated coconut, thawed and squeezed lightly, works well.
•For a more authentic aroma, use roasted red rice flour if available.
•Pittu is best eaten immediately while soft and fragrant.

Steps

1
Bring a kettle or small pot of water to a boil for steaming. Add the 500 ml water to the base of a pittu steamer or any steamer setup and set it over medium heat. If using plain rice flour rather than roasted pittu flour, dry-roast it in a pan over low heat for 3-4 minutes until it smells lightly nutty but does not color; this helps keep the texture light and sandy.
500 ml water200 g rice flour
2
In a bowl, combine the rice flour and salt. Rub in the warm water a little at a time with your fingertips, tossing constantly, until the flour resembles damp coarse crumbs. Squeeze a handful: it should just hold together, then fall apart easily when pressed. You may not need all the water, so add it gradually to avoid making a dough.
200 g rice flour4 g salt120-140 ml warm water
3
Fluff the moistened flour well to break up any lumps, then mix in half of the grated coconut. Keeping the mixture loose rather than compact is the key to a tender pittu.
100 g fresh grated coconut
4
Fill the pittu tube or steamer cylinder in loose layers, alternating the flour mixture with the remaining grated coconut, starting and finishing with flour. Do not pack it down; steam must be able to pass through the mixture.
100 g fresh grated coconut
5
Steam for 8-10 minutes, until a steady aroma of cooked rice and coconut rises and the pittu feels set. If using a transparent steamer insert, the mixture should look evenly moistened with no dry flour patches.
6
Let the pittu stand for 1 minute, then gently push it out of the mould or cylinder. Serve hot, cut into thick rounds or broken into chunks. Traditionally it is eaten with coconut milk, curry, or a little sugar and banana for a simple breakfast.

Origin & History

Pittu is a traditional Sri Lankan staple, especially popular for breakfast and dinner, made by steaming moistened rice flour with coconut in a cylindrical mould. The dish reflects the island's long-standing reliance on rice and coconut, and it is closely related to similar preparations found in South India, particularly Kerala.

srilankan vegan breakfast rice-flour coconut steamed beginner

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Steps

Bring a kettle or small pot of water to a boil for steaming. Add the 500 ml water to the base of a pittu steamer or any steamer setup and set it over medium heat. If using plain rice flour rather than roasted pittu flour, dry-roast it in a pan over low heat for 3-4 minutes until it smells lightly nutty but does not color; this helps keep the texture light and sandy.

500 ml water200 g rice flour

In a bowl, combine the rice flour and salt. Rub in the warm water a little at a time with your fingertips, tossing constantly, until the flour resembles damp coarse crumbs. Squeeze a handful: it should just hold together, then fall apart easily when pressed. You may not need all the water, so add it gradually to avoid making a dough.

200 g rice flour4 g salt120-140 ml warm water

Fluff the moistened flour well to break up any lumps, then mix in half of the grated coconut. Keeping the mixture loose rather than compact is the key to a tender pittu.

100 g fresh grated coconut

Fill the pittu tube or steamer cylinder in loose layers, alternating the flour mixture with the remaining grated coconut, starting and finishing with flour. Do not pack it down; steam must be able to pass through the mixture.

100 g fresh grated coconut

Steam for 8-10 minutes, until a steady aroma of cooked rice and coconut rises and the pittu feels set. If using a transparent steamer insert, the mixture should look evenly moistened with no dry flour patches.

Let the pittu stand for 1 minute, then gently push it out of the mould or cylinder. Serve hot, cut into thick rounds or broken into chunks. Traditionally it is eaten with coconut milk, curry, or a little sugar and banana for a simple breakfast.

Origin & History