The Blog of anurudro

Introduction of image: The picture close-up of a traditional steamed rice cake, likely a Pitha (specifically known as Bhapa Pitha), The pitha appears white and fluffy, with a slightly grainy texture that indicates it’s made of ground rice. A small section shows a hint of brown filling, which is commonly made of jaggery and shredded coconut.

I took this photo during the winter season. That morning, I woke up early and found that pitha was being prepared at home. Without wasting a moment, I captured this shot of a freshly made, steaming pitha along with the beauty of nature.

This image of the pitha subtly reflects the serene essence of a winter morning in rural Bengal. It beautifully captures the rich tradition and cultural diversity of the Bangladeshi countryside.

Bhapa Pitha (Steamed Rice Cake) – Preparation Method: Ingredients:

2 cups rice flour (finely ground)

1 cup grated coconut (fresh preferred)

½ cup date palm jaggery (or regular jaggery), finely chopped or grated

A pinch of salt

Water as needed

A piece of clean cotton cloth or banana leaf (for steaming)

Steamer or traditional clay pot setup

Instructions:

1. Prepare the Rice Flour:

Lightly roast the rice flour on low heat for 3–4 minutes (optional) to remove moisture.

Let it cool, then mix in a pinch of salt.

Sprinkle water little by little and mix with fingers until the flour becomes moist but still crumbly — not doughy. When pressed in your fist, it should hold shape briefly, then fall apart.

2. Prepare the Filling:

Mix the grated coconut with jaggery. Ensure the jaggery is evenly distributed.

You can slightly warm the mixture if the jaggery is too hard to blend.

3. Assemble the Pitha:

Take a small bowl or mold.

Fill it halfway with the moist rice flour.

Add 1–2 teaspoons of the coconut-jaggery mixture in the center.

Cover it with more rice flour and gently press.

4. Steaming:

Place a clean cloth or banana leaf in the steamer.

Put the filled molds or carefully shaped pithas on it. Cover the steamer and steam for about 10–15 minutes, or until fully cooked and firm.

5. Serve:

Serve hot and enjoy the soft, fluffy texture with the sweet, aromatic filling.