Entree: Sri Lanka – Southern Coast – පිට්ටු ➤ Pittu (Steamed layered cylinders of rice flour and grated coconut traditionally served with spicy relishes or curries)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

- 3 cups (360 g) rice flour (preferably roasted or pittu flour)
- 1 1/2 cups (150 g) freshly grated coconut, plus 1 cup (100 g) for pol sambol
- 1 tsp (6 g) salt, plus 1/2 tsp (3 g) for pol sambol
- 1 1/4 cups (300 ml) boiling water, plus more as needed
- 2 tbsp (30 ml) coconut oil or melted ghee for greasing
- 2 pandan leaves (optional)
- 1 small red onion, finely chopped, about 1/4 cup (40 g) for pol sambol
- 2 tbsp (30 ml) lime juice for pol sambol
- 1-2 tsp (5-10 g) red chili flakes or 1 small fresh red chili, finely chopped, for pol sambol
- 1/4 tsp (1 g) sugar for pol sambol

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the rice flour (if not using roasted pittu flour): spread 3 cups (360 g) rice flour in a dry pan over medium-low heat, stirring constantly until warm and slightly fragrant, 4–6 minutes; do not brown. Let cool.
2. Combine rice flour and 1 1/2 cups (150 g) grated coconut in a large bowl; mix in 1 tsp (6 g) salt.
3. Pour 1 1/4 cups (300 ml) boiling water over the flour mixture a little at a time, stirring and rubbing the mixture between your palms until it forms moist, coarse crumbs that hold shape when pressed; add up to 2–3 tbsp (30–45 ml) more water if too dry.
4. Grease the pittu mold or a clean bamboo cylinder with 2 tbsp (30 ml) coconut oil; pack alternating layers of the rice-coconut mixture and the remaining coconut (if you wish visible layers) into the mold, pressing gently but firmly.
5. Steam: set the mold in a steamer over simmering water (add pandan leaves to the water if using) and steam for 8–12 minutes until cooked through; invert and tap out pittu onto a plate, break into portions.
6. Make pol sambol: in a bowl combine 1 cup (100 g) grated coconut, 1 small finely chopped red onion (about 1/4 cup (40 g)), 1–2 tsp (5–10 g) red chili flakes or 1 chopped fresh red chili, 2 tbsp (30 ml) lime juice, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) sugar; mix well and adjust seasoning.
7. Serve hot pittu with pol sambol and your choice of curries or dhal; to reheat, steam again 3–4 minutes until warm.

1. Toast the rice flour (if not using roasted pittu flour): spread 3 cups (360 g) rice flour in a dry pan over medium-low heat, stirring constantly until warm and slightly fragrant, 4–6 minutes; do not brown. Let cool.
2. Combine rice flour and 1 1/2 cups (150 g) grated coconut in a large bowl; mix in 1 tsp (6 g) salt.
3. Pour 1 1/4 cups (300 ml) boiling water over the flour mixture a little at a time, stirring and rubbing the mixture between your palms until it forms moist, coarse crumbs that hold shape when pressed; add up to 2–3 tbsp (30–45 ml) more water if too dry.
4. Grease the pittu mold or a clean bamboo cylinder with 2 tbsp (30 ml) coconut oil; pack alternating layers of the rice-coconut mixture and the remaining coconut (if you wish visible layers) into the mold, pressing gently but firmly.
5. Steam: set the mold in a steamer over simmering water (add pandan leaves to the water if using) and steam for 8–12 minutes until cooked through; invert and tap out pittu onto a plate, break into portions.
6. Make pol sambol: in a bowl combine 1 cup (100 g) grated coconut, 1 small finely chopped red onion (about 1/4 cup / 40 g), 1–2 tsp (5–10 g) red chili flakes or 1 chopped fresh red chili, 2 tbsp (30 ml) lime juice, 1/2 tsp (3 g) salt and 1/4 tsp (1 g) sugar; mix well and adjust seasoning.
7. Serve hot pittu with pol sambol and your choice of curries or dhal; to reheat, steam again 3–4 minutes until warm.