4 Serves
76 Mins
Combine rice flour and warm water in a large mixing bowl to create a smooth, pourable batter, then let it rest for 10 minutes.
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AmericanVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
47 mg / 4,700 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Heat the clay mold over the stove until very hot, then lightly brush the surface with a small amount of vegetable oil.
Pour the batter into the mold cavities and cover with a lid to steam the cakes until they are firm and have developed a soft, airy texture.
Carefully remove the finished pitha from the mold using a spoon and serve hot with your choice of side dishes.
8
g56
g1
g
American