Yield: 1 Servings
|\N \N||---------> source <---------|
|\N \N||\"A taste of Sri Lanka\"|
|\N \N||By Indra Jayasekera|
|250 grams||Flour, Rice|
|½ teaspoon||Salt water, hot|
|180 millilitres||Coconut milk, thick|
===========================> Directions <======================== 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 bread crumbs. 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.
ISBN #962 224 010 0