How to make Poda Pitha: Burn recipe

Poda pitha, also known as Chinese rice cake or sticky rice cake, is a popular snack and dessert in Southeast Asia. These chewy and crispy cakes are made by cooking glutinous rice flour with water and adding flavorings like coconut milk, pandan leaves, and sugar. In this article, we’ll share with you the secrets to making perfect poda pitha at home using a burn recipe.

Ingredients and

Equipment

Needed

Before we dive into the recipe, let’s first take a look at what ingredients and equipment you’ll need:

Ingredients

• 1 cup glutinous rice flour (also known as sweet rice flour)
• 1/2 cup coconut milk (or any other plant-based milk)
• 1/2 cup water
• 1/4 tsp salt
• 1 pandan leaf, tied in a knot (optional)
• 3 tbsp sugar (adjust to taste)
• Cooking oil for frying (such as vegetable oil or canola oil)

Equipment

• A wok or large non-stick skillet
• A small mixing bowl
• A spatula or slotted spoon for flipping the cakes
• Oil absorbent paper (optional)

How to Make Poda Pitha

Now that we have all the ingredients and equipment ready, let’s start making poda pitha:

Step 1: Mix the Rice Flour and Liquid

In a small mixing bowl, combine the glutinous rice flour, coconut milk (or any other plant-based milk), and water. Mix well until you get a smooth batter consistency. If it’s too thick, add more water one tablespoon at a time. If it’s too thin, add more rice flour one tablespoon at a time.

Step 2: Add the Salt and Sugar (Optional)

If you want to add some flavor to your poda pitha, now’s the time. Mix in the salt and sugar into the batter. Adjust the amount of sugar according to your taste preference. If you like it sweet, use more sugar; if you prefer it less sweet, use less sugar.

Step 3: Heat the Oil and Test for Temperature

Pour enough oil into a wok or large non-stick skillet to cover the bottom of the pan by about an inch. Heat the oil over medium heat until it reaches a temperature of around 325°F (160°C). You can test the temperature by dropping a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.

Step 4: Pour the Batter into the Oil

Using a ladle or a measuring cup with a pouring spout, pour the batter into the hot oil in a circular motion. This will help spread the batter evenly and prevent it from sticking to the bottom of the pan. Cook the cakes for about 2-3 minutes on each side or until they turn golden brown and crispy.

Step 5: Flip the Cakes and Remove from the Oil

Using a spatula or slotted spoon, carefully flip the cakes over and remove them from the oil. Place them on a paper towel-lined plate to drain any excess oil. You can also use oil absorbent paper to soak up the oil and make them crispier.

Step 6: Serve and Enjoy!

Your poda pitha is now ready to serve! You can enjoy them plain or with your favorite toppings like sweetened condensed milk, coconut cream, or sesame seeds. You can also store the leftovers in an airtight container in the refrigerator for up to 3 days.

FAQs

Q: What if my poda pitha turns out too sticky?

A: If your poda pitha turns out too sticky, it could be due to using too much rice flour or not enough liquid. Try adding more liquid (such as water or coconut milk) to the batter and mix well. You can also add more salt to enhance the flavor of the cakes.

Q: Can I use regular rice flour instead of glutinous rice flour?

A: No, you cannot use regular rice flour instead of glutinous rice flour. Glutinous rice flour has a higher starch content and thickens better, which is essential for making poda pitha. You can easily find glutinous rice flour in most Asian grocery stores or online.

Q: Do I need to add pandan leaves to make poda pitha?

A: No, you don’t need to add pandan leaves to make poda pitha, but they do give the cakes a unique coconut-like flavor. If you want to skip the pandan leaves, just omit them from the recipe and enjoy the plain version of poda pitha.

Q: Can I use vegetable oil instead of canola oil?

A: Yes, you can use any type of cooking oil that you have on hand, such as vegetable oil or peanut oil, to make poda pitha. Just make sure the oil is heated to the right temperature (around 325°F or 160°C) before adding the batter.

Conclusion

Poda pitha is a delicious and easy-to-make snack that anyone can enjoy. With this burn recipe, you can now make perfect poda pitha at home with minimal effort.