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.