| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Main dish |
1 |
Servings |
INGREDIENTS
| 250 |
g |
Rice flour |
| 250 |
g |
Coconut |
| 1/2 |
ts |
Salt |
| 75 |
ml |
Hot water |
| 180 |
ml |
Thick coconut milk |
INSTRUCTIONS
Roast and sieve the flour well. Grate the coconut. Place the flour in a
bowl and add the salt. Slowly pour in the hot water, mixing with your
fingers as you do so until it resembles breadcrumbs. Add the grated coconut
and mix well in. Place the mixture in the pittu mould and place over a pan
of boiling water until steam emerges from the top of the pittu mould. Cover
with half a coconut shell and steam for a further 5 minutes or until
done.
Note: If a pittu mould is not available, mould dough into loaf shape, wrap
in muslin and steam for about 15 minutes. From "A taste of Sri Lanka" by
Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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