Bhapa Pitha
Bhapa Pitha is a steamed rice cake made with fermented rice batter and typically filled with a mixture of jaggery (unrefined cane sugar) and grated coconut. It is a traditional delicacy that is commonly prepared in Assam during festivals like Bihu.
Equipment
- 1 Mixing Bowl
- 1 Baking Dish
Ingredients
- 2 cups of soaked rice preferably fragrant rice like Joha rice
- 1 cup jaggery grated or finely chopped
- 1 cup grated coconut
- Water as needed
- Banana leaves for wrapping optional
Instructions
- Soak the rice in water for at least 3-4 hours or overnight. Drain the water and grind the soaked rice into a smooth batter using a blender or grinder. Add water as needed to make a thick batter with a pouring consistency.
- In a mixing bowl, combine the jaggery and grated coconut to make the filling.
- Grease a round or square baking dish or a steel container that is suitable for steaming.
- Pour a thin layer of the rice batter into the greased dish.
- Add a generous amount of the jaggery-coconut filling on top of the batter, spreading it evenly.
- Cover the filling with another layer of the rice batter, ensuring that the filling is completely enclosed.
- Place the dish in a steamer or in a large pot with a steamer basket. Steam for about 30-40 minutes or until the rice cake is cooked and firm.
- Once done, remove the dish from the steamer and allow it to cool for a few minutes.
- Cut the steamed rice cake into desired shapes, such as squares or diamond shapes.
- Serve Bhapa Pitha warm or at room temperature. It can be enjoyed on its own or with a cup of tea.
Notes
If banana leaves are available, you can use them to wrap the Bhapa Pitha before steaming. This imparts a subtle aroma to the dish. However, if banana leaves are not accessible, you can still make the dish without them.