Steamed Rice Cakes with Jaggery and Coconut (Bhapa Pitha)
ভাপা পিঠা Bhapa PithaSay it: BHAH-pah PEE-tha
Bhapa pitha is a winter sweet from Bangladesh and the Bengali-speaking regions of India, tied to Poush Sankranti and the arrival of fresh date-palm jaggery (khejur gur) in the markets. The cakes are soft steamed rice shells around a filling of melted jaggery and fresh coconut, with a caramel-like sweetness and a tender crumb. They are cooked by steam rather than frying, and the winter jaggery brings a deep, smoky note. For a reliable batch, aim for a rice mixture that looks like damp sand and steam until the outside turns slightly translucent.
Steamed Rice Cakes with Jaggery and Coconut (Bhapa Pitha)
ভাপা পিঠা, Bhapa Pitha
Pronounced BHAH-pah PEE-tha
- Serves
- 6
- Prep
- 40 min
- Cook
- 30 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the rice shell
For the filling
For greasing
Method
Put the ground rice and salt in a large bowl. Trickle in the warm water, rubbing the grains with your fingertips, until the mix resembles damp sand: it should clump when squeezed into a ball but fall apart readily. Cover and leave for 10 minutes.
To make the filling, mix the grated coconut, crumbled jaggery and cardamom in a bowl. Work everything with your hands until the jaggery starts to soften and the mixture holds together; if the coconut feels dry, work in 1–2 teaspoons of water.
Prepare a steamer or a wide lidded pot with 2–3 inches of water in the base and bring it to a boil. Oil small heatproof bowls or steel cups, or line a steamer tray with muslin or a banana leaf.
Take a small oiled bowl and press in about 2 tablespoons of the rice mixture, spreading it thinly up the sides. Add 1–2 heaping tablespoons of filling to the middle, then top with another 1–2 tablespoons of rice mixture; press to close the edges and smooth the top.
Turn the bowl upside down over the lined tray or cloth and tap lightly so the cake drops out. Repeat with the rest of the rice mixture and filling, spacing the pitha slightly apart.
Cover and steam over medium-high heat for 15–20 minutes. The pitha are done when they feel firm, look a little translucent outside, and a toothpick pushed into the rice casing comes out clean.
Lift the cakes from the steamer and let them rest for 2–3 minutes before peeling away the cloth. Serve them warm, with extra fresh grated coconut and a drizzle of warm date-jaggery syrup if you like.
Regional variant: Gurer Bhapa Pitha (jaggery-mixed steamed cake)
Instead of stuffing each cake, stir 3/4 cup (150 g) date-palm jaggery into 1 cup (240 ml) warm water until dissolved, then strain. Combine that liquid with 2 cups (320 g) finely ground raw rice, 1/2 tsp fine salt and 1/2 cup (45 g) grated coconut to make a thick batter. Spread it in a greased shallow pan, cover and steam for 25–30 minutes until set; cut into diamonds and serve warm.
Cook's notes
- If you have only desiccated coconut, cover it with warm water for 10 minutes, squeeze it dry, then mix it with the jaggery.
- Keep the rice mixture on the dry side of moist; extra water makes the pitha heavy and sticky. Add water gradually and test a handful by squeezing.
- Before filling a whole batch, steam a small plain ball of the rice mixture for 10 minutes; it should be cooked through with a slight chew.
Serve with
Offer the pitha warm, with more fresh grated coconut and a little warm date-palm jaggery syrup; hot milk tea is the usual accompaniment.
Make ahead and storage
These are best eaten soon after steaming. Keep leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days; reheat by steaming for 5 minutes.
