4 Serves
87 Mins
In a large mixing bowl, combine the rice flour with a pinch of salt and gradually add warm water while rubbing the mixture with your fingertips until it resembles coarse breadcrumbs.
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CreoleVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
18 µg / 400 µgCalcium
16 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
165 mg / 1,250 mgPotassium
266 mg / 4,700 mgSodium
148 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
22 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Gently fold in the grated coconut into the rice flour mixture, ensuring it remains light and airy.
Pack the mixture into the Pittu steamer cylinder, alternating layers of the rice-coconut mixture if desired.
Place the steamer over a pot of boiling water and steam for approximately 15 to 20 minutes until the Pittu is firm and cooked through.
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Egyptian
Hawaiian