• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    Bhapa Pitha (A Sweet Rice Cake Dessert)

    July 31, 2014 By Darlene at International Cuisine

    379 shares
    • Facebook24
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Bhapa Pitha is a delicate and sweet rice cake that takes a bit of patience to make.  It can fall apart easily.  Once mastered however, the dish is a wonderful dessert. In Bangladesh Pitha's come in all forms, they can be steamed, baked or fried.  Many times these are eaten along side vegetables and curries without the sweet filling. This recipe eliminates making the rice flour from scratch which would normally be done in Bangladesh, the result using store bought rice flour is said to be nearly identical. Enjoy!

    Bhapa Pitha

     

    Print Pin
    5 from 1 vote

    Bhapa Pitha (a Sweet Rice Cake Dessert)

    Course Dessert
    Cuisine Bangladesh
    Servings 4
    Author International Cuisine

    Ingredients

    • 2 cups rice flour
    • 1 ½ cups fresh coconut grated
    • ½ cup water plus additional for steaming
    • 1 teaspoon salt
    • 1 cup date molasses coarsely broken into small pieces (brown sugar can be substituted)
    • You will also need 2 pieces of cheese cloth a deep small round bowl to shape the pitha, a bhapa pitha pot or a saucepan and aluminum foil.

    Instructions

    • Sift the flour and salt together into a bowl. Add in ½ cup of grated coconut
    • Sprinkle a small amount of water at a time to dampen the flour. (You want the mixture to be just wet, not like dough or a batter.) If you make a ball you want it to stay together until it touches the work surface and would lightly fall apart.
    • In a small bowl, put two pieces of cheesecloth in water (about the size of a large napkin), let soak for a few minutes.
    • Boil some water in your pitha making pan or if you are using a saucepan, fill it about ½ way with water, bring to a boil and cover tightly with aluminum foil. Poke holes in the top of the foil the size of the bowl you will be using to make the pitha. (this will allow the steam to cook the pitha).
    • In the small, deep bowl you are using to shape the pitha, press the flour mixture to the bottom of the bowl only ½ way. Add in some coconut and molasses to the center. Cover the coconut and molasses with a layer of the flour mixture, pressing firmly. (Don’t overfill with the coconut and molasses, you want the filling to remain just in the middle.)
    • Take one of the cheesecloth pieces and squeeze out any excess water. Spread the cloth over the top of the bowl.
    • Gather the corners of the cloth with the bowl inside and flip the bowl over using the cloth and place the bowl which is now upside down on top of the holes you made in your pitha pan.
    • Carefully remove the bowl, the pitha will hold the shape of the bowl and steam cook the pitha for 6-8 minutes. Please note that cooking time will vary depending on the size of the bowl you are using.
    • Carefully unwrap the pitha from the cheesecloth and place it on a plate with the help of a spatula. Put the warm cheesecloth back into the bowl of water to soak for later use.
    • Using the second piece of cheesecloth, repeat the process until all the flour mixture is gone.
    • Enjoy with sweet tea and milk.

     

    More Bangladesh

    • Fulkopir Chop (Cauliflower Fritters)
    • Mashur Daal (Red Lentil Soup)
    • Bhapa Chingri (Steamed shrimp with mustard & green chili)
    • Palong Shaak Bhaji (Cooked spinach)
    379 shares
    • Facebook24
    • Twitter

    Filed Under: Bangladesh, Dessert, Recipes, Vegetarian

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 24
    379 shares