Tripura Bhangui Pitha
Soft steamed rice flour cakes wrapped in banana leaf, a comforting breakfast popular in Tripura's Bengali-influenced valley homes.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Steamer
- •Banana leaves
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 3 g
- carbs
- 30 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 150 kcal
Instructions
- 1
Bring water to a rolling boil with a pinch of salt.
- 2
Slowly pour the boiling water into the rice flour. Stir constantly to make a soft dough.
- 3
Cover and leave the dough to rest for 10 minutes until it is cool enough to touch.
- 4
Warm grated coconut, jaggery (unrefined cane sugar), and cardamom powder gently in a pan. Stir until melted, then let it cool.
- 5
Knead the rested rice flour dough until it feels smooth and soft.
- 6
Flatten a piece of dough on a banana leaf square. Add a spoonful of filling and fold the leaf to seal it.
- 7
Repeat with the remaining dough and filling.
- 8
Steam the wrapped parcels for 15 to 18 minutes until they feel firm.
- 9
Let them cool slightly before unwrapping and serving.
Chef's tips
Use boiling water straight away to keep the dough smooth. Wet your palms with a little water so the dough does not stick while shaping.
Ingredient substitutions
- banana leaves → parchment paper if leaves are unavailable
Storage
Store in the fridge for up to 2 days.
Reheating
Resteam for 5 minutes to soften before serving.
Common mistakes to avoid
- •Using lukewarm water instead of boiling water, which makes the dough crumbly and hard to shape.
Serving suggestions
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