Tender Bangladeshi Pitha Rice Cakes Recipe Easy Homemade Coconut Jaggery Delight
Tender Bangladeshi Pitha Rice Cakes are soft, sweet steamed rice cakes flavored with coconut and jaggery, offering a nostalgic and comforting treat perfect for celebrations or cozy gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Bangladeshi
Ingredients
- 1 ½ cups (180g) rice flour
- 1 cup (80g) fresh grated coconut
- ¾ cup (150g) jaggery, grated or chopped
- about 1 cup (240ml) water
- a pinch of salt
- ½ teaspoon cardamom powder (optional)
Instructions
- Place the rice flour in a large mixing bowl. Gradually add about ¾ cup (180ml) of warm water, stirring gently to form a smooth, thick batter—similar to pancake batter but a bit thicker. Cover and let it rest for 30 minutes to hydrate fully.
- While the batter rests, combine grated coconut and jaggery in a saucepan over low heat. Stir constantly until the jaggery melts and coats the coconut evenly, forming a sticky, sweet mixture (about 5-7 minutes). Add a pinch of salt and cardamom powder if using. Set aside to cool slightly.
- Once the coconut-jaggery mix is cool enough, fold it gently into the soaked rice batter. Don’t overmix; you want ribbons of coconut filling swirling through the batter for bursts of sweetness.
- Bring 2 inches (5 cm) of water to a boil in your steamer or pot. Lightly grease your molds or line banana leaves if using.
- Spoon the batter into molds, filling about ¾ full. Cover with a clean cloth or lid to prevent condensation dripping. Steam for 15-20 minutes on medium heat, until the pithas are set and a toothpick inserted comes out clean.
- Remove from steamer and cool for 5 minutes before gently unmolding. Serve warm or at room temperature.
Notes
Keep an eye on the water level while steaming to avoid drying out the pitha. If the batter feels too thick after resting, add a tablespoon of water at a time to loosen it. Use gentle steam rather than a rolling boil to prevent rubbery texture. Cover molds with a cloth under the lid to absorb excess moisture. Stir jaggery and coconut filling constantly over low heat to prevent burning. Batter can be prepared a few hours ahead and refrigerated.
Nutrition
- Serving Size: 1 rice cake (approxi
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 4
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
Keywords: pitha, Bangladeshi rice cakes, jaggery, coconut, steamed rice cake, traditional dessert, gluten-free, vegan