Pittu – coconut round

écrit le par Posté dans : Sri Lanka, Steam | tag(s) : ,
Ease : 1
Cost : 1
Spicy :
People : 2
  • Baking :
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    Ingredients :

    • 2 cups of shredded coconut fresh or dry
    • 1 cup of rice flour
    • 1 cup of fine semolina
    • 1 1/2 teaspoon of salt

    Preparation :

    If using the dried coconut, place in large bowl and pour a glass of water for rehydrate. The fresh coconut does not need water.

    Put the coconut in a bowl and add the sifted flour, semolina and salt.
    Work by hand as a pastry. The mixture should resemble breadcrumbs.

    Fill in the bamboo tube or in a special tube (see photo) and lightly pressed down, you can use a thin tin can that you have pierced the bottom.

    cook 15 minutes in a steamer basket. Let cool before unmolding.

    Serve with coconut milk, the lunu miris Sambol or strong curry like curry tripe who is traditionally serve with the pittu.

    Anecdotes : The pittu was probably introduced at Sri Lanka by Malaysian regiments of the colonial period. However, it was completely “naturalized” and is now a staple food of Sri Lankans.

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