Bhapa Pitha

Wash and soak rice in 6 cups of water for 45–60 minutes.

Test rice by pressing in between teeth to see if it has softened, if not soak for another 15 minutes.

Drain water and spread rice in the colander, keep for 30 minutes.

Pound and grind rice to make flour.

Sift the rice flour.

Arrange a small cup of 8 cm diameter and 3 cm deep (plastic cup not preferable), a piece of cotton cloth measuring 25 square centimeter, a small but deep saucepan with a lid and a strainer that can be fitted on the saucepan.

Boil some water in the saucepan placing the strainer on it.

Add salt to the rice flour and sprinkle some water just to dampen the flour.

Sift the flour again.

Spread 1/4 cup rice flour lightly in the small cup.

Place 1 tablespoon molasses at the center (do not spread molasses).

Sprinkle 2 teaspoon coconut over it.

Cover the molasses and coconut by spreading more rice flour in the cup.

Spread a wet cloth on the cup.

Gather the flour corners of the cloth with the cup inside.

Hold the cloth with the cup tightly keeping the cup upside down.

Place the cup with the cloth (keeping it upside down) on the strainer fitted over the saucepan.

Uncover the cup and remove it carefully form the pitha.

Gather the corner of the cloth again and cover the pitha with it.

Put lid on the saucepan and steam for 30–60 seconds.

Holding the cloth remove pitha from the strainer.

Serve hot pitha at breakfast.