Rice Pitha (Steamed Sesame and Jaggery Rice Cakes)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Steamed rice cakes, called pitha in the Assamese-speaking regions, are commonly made with sticky rice across the northeast, including among communities such as the Khamti in Arunachal Pradesh. Names and fillings vary. Arunachal Pradesh, in the far northeast of India, is home to many communities, including the Monpa, Apatani, Adi and Khamti, so its home cooking varies a lot from valley to valley. Read more in Indian regional cuisines.

This simple version wraps a toasted sesame and jaggery filling in soft sticky-rice dough. Photos are illustrative of steamed sticky-rice cakes in general, not this exact dish.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Sóc Năng Động on Pexels; Photo 2: 天 天 on Pexels; Photo 3: Hong Nhung on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Rice Pitha (Steamed Sesame and Jaggery Rice Cakes)

Author: KP Cooking Method: Steaming Cuisine: Arunachal Pradesh, Indian Courses: Dessert, Snacks Recipe Keys: Dairy Free Gluten Free Vegan Vegetarian Meals

Prep Time 30 mins Cook Time 20 mins Total Time 50 mins

Servings: 4

Description

Rice pitha: soft steamed sticky-rice cakes with a toasted sesame and jaggery filling, in the style of rice cakes commonly made in Arunachal Pradesh and nearby Assam. Vegan and gluten-free. Based on traditional technique.

Ingredients

Servings

Dough

• 1 ¹⁄₂ cups sticky (glutinous) rice flour (about 200 g)
• ³⁄₄ cup hot water (about 180 ml, as needed)
• 1 pinch salt

Filling

• 3 tbsp white sesame seeds (toasted)
• ¹⁄₃ cup jaggery (or brown sugar) (about 60 g, grated)
• 1 tsp ghee or oil (optional, for greasing)

Instructions

1. Toast the sesame seeds in a dry pan over low heat for 2 minutes until fragrant. Let them cool, crush lightly and mix with the jaggery.
2. Mix the rice flour and salt. Add the hot water gradually, stirring, then knead into a soft, smooth dough that does not crack. Cover with a damp cloth.
3. Divide into 12 balls. Flatten each into a small disc, put 1 teaspoon of filling in the center and pinch closed into a smooth ball or half-moon.
4. Line a steamer with banana leaf or greased parchment. Arrange the pitha without touching.
5. Steam over boiling water for 15 to 20 minutes until glossy and firm. Serve warm.

Note

Use sticky (glutinous) rice flour, not regular rice flour. Pitha is best eaten warm; leftovers can be re-steamed for 3 minutes. Naturally vegan and gluten-free.