Pittu (Steamed Rice and Coconut Cylinders)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the roasted rice flour and salt thoroughly in a large mixing bowl, ensuring an even distribution.

   Ca. 1 min.

   Kokkens note: Using roasted rice flour is crucial for the correct texture and flavor of pittu. If you only have unroasted flour, gently toast it in a dry pan over medium heat until fragrant, then let it cool completely.

2. 2

   Gradually sprinkle water over the flour mixture, rubbing it in with your fingertips until the mixture transforms into a crumbly, coarse texture, resembling wet sand.

   Ca. 5 min.

   Kokkens note: The key is to add water slowly and in small increments. The mixture should just hold its shape when gently squeezed but easily break apart, indicating perfect hydration.

3. 3

   Prepare your pittu maker by placing a generous layer of freshly grated coconut at the very bottom of the cylindrical steamer insert.

   Ca. 1 min.

   Kokkens note: Freshly grated coconut provides the best flavor and moisture. If using frozen, thaw it completely and gently squeeze out any excess water.

4. 4

   Loosely spoon a layer of the prepared rice flour mixture over the coconut layer in the pittu maker, taking care not to pack it down.

   Ca. 1 min.

   Kokkens note: Packing the flour too tightly will result in dense, hard pittu. The loose layering allows steam to circulate evenly, creating a light and fluffy texture.

5. 5

   Alternate layers of grated coconut and rice flour mixture until the cylindrical steamer insert is filled, ensuring the top layer is coconut.

   Ca. 2 min.

   Kokkens note: Aim for roughly equal layers to ensure a balanced flavor and texture throughout the pittu cylinder.

6. 6

   Place the filled pittu maker securely over a pot of vigorously boiling water or onto a dedicated pittu steamer, ensuring the water does not touch the bottom of the steamer insert.

   Ca. 1 min.

   Kokkens note: A tight seal between the pittu maker and the pot is essential to prevent steam from escaping, ensuring efficient cooking.

7. 7

   Steam the pittu for 10-15 minutes over medium-high heat, or until a steady stream of steam emerges from the top of the pittu maker and the pittu feels firm yet yielding when gently pressed.

   Ca. 15 min.

   Kokkens note: The appearance of steam from the top indicates that the pittu is cooking through. Over-steaming can make the pittu dry, so watch for these cues.

8. 8

   Carefully remove the hot pittu from the steamer using the pushing rod (if your pittu maker is equipped with one) and transfer it onto a serving plate.

   Ca. 1 min.

   Kokkens note: Always use oven mitts or a kitchen towel when handling the hot pittu maker. The pushing rod helps maintain the cylindrical shape of the pittu.

9. 9

   Repeat the layering and steaming process with the remaining rice flour mixture and coconut until all ingredients are used.

   Ca. 10 min.

   Kokkens note: Keep the water in the pot boiling consistently between batches to maintain an even cooking temperature.

10. 10

    Serve the freshly steamed pittu immediately while it is still warm, alongside your preferred accompaniments.

    Ca. 1 min.

    Kokkens note: Pittu is best enjoyed fresh. Consider serving it with a spicy sambal, a rich curry, or naturally sweet ripe bananas for a traditional experience.