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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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