Black Rice Pitha
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Black Rice Pitha is a magnifique and soulful dessert from the heart of Manipur, made using the indigenous black glutinous rice (Chakhao). This rice is famous for its deep purple color and a magnifique nutty aroma that makes these steamed rice cakes remarkably different from the standard white version. I grind the soaked rice into a fine batter and steam them with a magnifique filling of jaggery and fresh coconut to create a comforting festive treat. It is a symbol of regional celebration, where heritage grains are used to provide high antioxidants and a unique sensory experience. The taste is remarkably balanced—sweet, nutty, and carrying a beautiful toasted scent. I love serving these warm as a premium snack or breakfast.
Ingredients
Cooking Instructions
Tips & Secrets
- Soaking the black rice is the absolute secret; it ensures the pithas cook evenly without becoming tough.
- Always use fresh, grated coconut for the filling; it provides that magnifique and authentic heritage aroma.
- The deep purple color is natural—this is the magnifique antioxidant (anthocyanin) that defines the heritage grain.
Nutritional Information(Per 2 pieces)
245 kcal
4g
8g
42g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.