Sri Lankan Pittu

A Sri Lankan recipe for a steamed rice flour and coconut cake. Serve with potato curry, kiri hodi (coconut sauce), or any type of gravy.

Step: 1

Sift 1 1/2 cups and 1 1/2 tablespoons rice flour into a bowl through a sieve. Add grated coconut and salt; stir to combine. Mix in warm water while stirring mixture with your fingers until it resembles small crumbs.

Step: 2

Transfer flour mixture to a pittu mold. Cook until steam appears from the vents on top of the mold, 8 to 10 minutes. Remove from heat. Let stand for 5 to 8 minutes before removing the pittu from the mold.

Per Serving: 311 calories; protein 4g; carbohydrates 40.4g; fat 15.5g; sodium 300mg.

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This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .