Sri Lankan
Pittu
Sri Lankan pittu is a soft, crumbly steamed mixture of roasted rice flour and fresh coconut, traditionally formed in a tall pittu mould. Serve it warm with salted coconut milk, lunu miris, or a coconut-based curry.
Watch it madeApé Amma · 6:50
Ingredients
- Roasted rice flour1 cup
- Freshly grated coconut3/4 cup
- Fine salt1/2 tsp
- Lukewarm water1/3 cup, plus 1-2 tbsp if needed
- Thick coconut milk1 cup
- Salt for coconut milk1 pinch
- Lunu miris or katta sambol, for serving2 tbsp
Method
- Place the roasted rice flour and 1/2 tsp salt in a wide bowl and mix well with your fingertips.
- Sprinkle in the lukewarm water a little at a time, rubbing the flour between your fingers to form moist, sandy crumbs; the mixture should hold lightly when squeezed but fall apart when rubbed.
- Add the grated coconut and gently mix through without kneading, keeping the texture loose and crumbly.
- Fill the bottom pot of a pittu steamer with water and bring it to a steady boil.
- Loosely spoon the pittu mixture into the pittu mould without pressing it down, then close the mould and set it over the steaming pot.
- Steam for 8-10 minutes, until fragrant steam rises strongly from the top and the pittu is cooked through.
- Push the steamed pittu out of the mould onto a plate while hot, keeping it in its cylindrical shape if possible.
- Warm the thick coconut milk with a pinch of salt just until steaming; do not boil hard.
- Serve the pittu warm with the salted coconut milk poured alongside or over it, and add lunu miris or katta sambol on the side.
Common questions
Can I substitute regular rice flour if I don’t have roasted rice flour for pittu?
Yes, but roast plain rice flour in a dry pan over low heat until it smells nutty and turns lightly golden, then cool completely. Unroasted flour makes pittu denser and can taste raw.
How long should I steam pittu, and how do I know it’s done?
Steam for about 8–10 minutes over steady boiling water. It’s ready when strong steam escapes from the top of the mould and the pittu feels set, fragrant, and no longer powdery inside.
What are the most common mistakes when making pittu?
Adding too much water makes it pasty; too little makes it dry and crumbly. Don’t knead after adding coconut, and don’t pack the mould tightly. Loosely filled pittu steams evenly and stays light.
How should I store leftover pittu, and can I reheat it?
Store cooled pittu in an airtight container in the fridge for up to 2 days. Reheat by steaming for a few minutes until hot. Microwaving works too, but cover it lightly so it doesn’t dry out.
What should I serve with pittu besides lunu miris or katta sambol?
Thick coconut milk with a little salt is classic, and it pairs well with lunu miris, katta sambol, dhal curry, or spicy fish curry. Serve it hot so the coconut milk soaks in nicely.