Steamed Rice Cakes or Rooster Head Pitha

Rice Cake

Rice cakes are much loved traditional dish with many variants served in all occasions and seasons. These are sweet savoury snacks usually served eaten at breakfast or tea.

Well today, I am going to prepare- Coconut stuffed rice cakes also known as "Rooster-head pitha" because of its shape. They are soft, sweet and spongy and hope you love it too.

Ingredients:

Rice flour

Desiccated coconut

Jaggery

Utensil – Steamer

  

Preparation

1. Rice Flour - We will have to soak the rice overnight in water. Now drain the water and pound this in a grinder into a fine powder. Once this process is over, dry roast the rice flour for 4-5mins in a pan. Be careful not to turn it brown.

2. Stuffing- Take freshly desiccated coconut and jaggery in a pan and sauté it on a low flame until the coconut starts turning gold.

Coconut stuffing

Let’s starts making the making the rice cakes:

1.       Now make dough out of the rice flour by adding lukewarm water and make dough balls of 5-6 inches diameter. Let this rest for 30mins; add water if the dough gets too dry and knead it again.

2.       Take a dough ball and slowly press it into a small circle keeping the centre hollow.

3.       Add the coconut filling in between the dough. Now with your fingertips start wetting the sides with water, fold the edges together to seal it and softly pinch them to make look like Rooster-head.

4.      Repeat the process

5.       Now heat water on a high flame in a steamer. One the water starts boiling, lower the heat to a medium and slowly place the rice cakes on the steamer plate. Ensure that you leave some gaps so that the steam can flow upwards for even cooking. Cover the lid and let it cook for 20mins.

  

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RECIPE VIDEO