Sri Lankan Steamed Rice and Coconut Rolls

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Pittu is a traditional Sri Lankan steamed cake made from rice flour and freshly grated coconut, formed into distinctive cylindrical rolls. It has a soft, crumbly texture and a delicate, mildly sweet coconut aroma that pairs beautifully with spicy curry, sambol, or simply banana and jaggery. This recipe uses a simple bamboo or metal pittu mold for an authentic presentation.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 10 gFat
• 7 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 2 gSugar
• 5 gProtein
• 490 mgSodium
• 140 mgPotassium
• 22 mgCalcium
• 1.4 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the dough

• 2 cups fine rice flour
• 1 tsp fine sea salt
• 3/4 to 1 cup warm water (as needed)
• 1 pandan leaf, knotted (optional)

For mixing in

• 1 cup freshly grated coconut (or thawed frozen, squeezed of excess moisture)
• 1 tbsp warm water, for finishing

Directions

1. In a large mixing bowl, combine the rice flour and salt, whisking to remove any lumps.
2. Sprinkle the warm water gradually over the flour, rubbing between your fingertips until the mixture resembles coarse, damp breadcrumbs that clump when pressed firmly in your palm (squeeze test).
3. Add the grated coconut and gently toss through with a fork, taking care not to overwork the mixture or it will turn dense and gummy.
4. Set up a pittu mold (or a tall metal cylinder lined with cheesecloth) over a steamer of gently boiling water; line the inside lightly with a strip of banana leaf or a thin damp cloth to prevent sticking.
5. Spoon the rice-coconut mixture into the mold in 3 to 4 layers, lightly tamping each layer with a wooden dowel so steam can rise evenly through the crumbly texture.
6. Cover the steamer, place the knotted pandan leaf on top if using, and steam over medium heat for 12 to 15 minutes until the pittu feels firm and a skewer comes out clean.
7. Remove from heat and let the cylinder rest in the mold for 2 minutes so it sets and releases easily.
8. Push the cooked pittu out onto a board using the dowel; it should slide out as a single firm cylinder about 1.5 inches in diameter.
9. Slice into 1-inch thick wheels with a serrated knife and serve immediately, brushed lightly with a teaspoon of warm water for a glossy finish.

Cook’s Notes

• Use freshly grated coconut whenever possible; the natural oils give pittu its signature aroma and soft crumb.
• Add the water gradually — the exact amount depends on your flour's absorbency, so stop when the mix just holds when squeezed.
• Do not knead or compress the dough; pittu should remain loose and crumbly so steam can penetrate and create the airy interior.
• If you do not have a traditional pittu mold, a clean 2-inch diameter PVC pipe or a tall metal canister lined with cloth works as a substitute.
• Serve pittu the moment it is sliced so the texture stays tender; it firms up and dries out as it cools.

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