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Method:
If using desiccated coconut put in a
large bowl and sprinkle with the water. Work gently with the
fingertips until all the coconut is moistened evenly. Fresh
coconut does not need water. Add sifted flour, semolina and salt
to coconut in bowl and rub gently with the fingertips as for making
pastry. The mixture should be like fine crumbs. Fill
bamboo or metal cylinders with this and press down lightly.
Steam in a large pot over boiling water for 10-15 minutes. Allow
to cool slightly, then unmould and serve with coconut milk for
moistening, lunu miris sambol or a hot curry such as tripe curry,
which is traditional with pittu. Pittu can also be served with
accompaniments, such as coconut milk, grated palm sugar or white
sugar.
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