Pittu (Soy-Free) with Coconut Milk

Ingredients

• 2 cups Rice Flour
• 1 cup Grated Coconut
• 1 cup Water
• 1/2 tsp Salt
• 1 can Coconut Milk
• 2 tbsp Sugar

Instructions

1. 1In a large mixing bowl, combine the 2 cups of rice flour, 1/2 tsp of salt, and 3/4 cup of the grated coconut. Gradually add the 1 cup of water, mixing with your hands until the mixture is crumbly and feels slightly moist, like wet sand, ensuring no dry pockets of flour remain.
2. 2Set up your pittu maker (a bamboo or metal steamer designed for pittu) over a pot that will hold boiling water. In the pittu maker, create alternating layers: first, a small amount of the remaining 1/4 cup of grated coconut, then a layer of the prepared rice flour mixture, then more grated coconut, and so on, finishing with a layer of the rice flour mixture on top. Do not pack the mixture down.
3. 3Bring the water in the pot under the pittu maker to a rolling boil over high heat (approximately 212°F / 100°C). Once the water is boiling, reduce the heat to medium-high and steam the pittu for 20-25 minutes. The pittu is cooked when it feels firm to the touch, has a slightly translucent appearance, and emits a fragrant, cooked rice aroma.
4. 4While the pittu is steaming, prepare the sweetened coconut milk. Open the 1 can of coconut milk and pour it into a medium bowl. Add the 2 tbsp of sugar to the coconut milk and stir until the sugar is completely dissolved.
5. 5Carefully remove the cooked pittu from the steamer. Serve the warm pittu immediately with the sweetened coconut milk on the side for drizzling.

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