Meghalaya Pitha Garo Steamed Rice Cake Coconut Sweet Festival

Method

1. 1

   Make the filling first: combine grated coconut and grated jaggery in a pan.

2. 2

   Heat on low-medium stirring for 5 to 6 minutes until jaggery melts and the mixture comes together. Add cardamom powder. Cool completely.

3. 3

   Make the rice dough: mix rice flour with a pinch of salt.

4. 4

   Add warm water gradually, mixing with hands, until a soft dough forms. It should not be sticky.

5. 5

   Wilted banana leaves: briefly pass each banana leaf piece (15 x 15 cm) over a gas flame for 3 to 4 seconds to make it soft and flexible.

6. 6

   Set up a steamer with boiling water.

7. 7

   Take 2 tbsp rice dough. Flatten in your palm into a circle about 8 cm wide.

8. 8

   Place 1 tbsp coconut-jaggery filling in the centre. Fold the dough over and seal the edges firmly.

9. 9

   Place the filled rice cake on a softened banana leaf.

10. 10

    Fold the leaf over to completely enclose it. Fold in the sides and secure with a thin bamboo pin.

11. 11

    Steam for 15 to 18 minutes until the rice cake is completely cooked through.

12. 12

    Open the banana leaf at the table to reveal the fragrant cake inside.