Tekeli pitha (steamed rice cake)
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A soft rice-flour cake filled with coconut and jaggery, steamed on a cloth tied over the mouth of a water pot (tekeli).
Region: AssamOccasion: Bihu and family occasionsTime: 45 min (plus soaking)Serves: About 10 pithaVegan
Ingredients
- 2 cups bora saul or joha rice, soaked and ground to a damp flour
- 1 cup grated coconut
- ½ cup jaggery or sugar
- ¼ tsp cardamom powder
- A pinch of salt
Method
- Mix the coconut, jaggery and cardamom to make the filling.
- Half-fill a narrow-mouthed pot with water and tie a thin clean cloth tightly over the mouth. Bring the water to a boil.
- Spread a thin layer of rice flour on the cloth, add a spoon of filling, and cover it with more flour.
- Cover with a bowl and steam for 5–7 minutes until set.
- Lift the pitha off with a spatula and serve warm or cold.
History
The pitha is named after the tekeli, the earthen or metal pot over which it is steamed.
Significance
Steamed pitha are a lighter, oil-free part of the Bihu table and are often made for breakfast on festive days.