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Rice flour layered with dark sugar and coconut and steamed — a humble steamed cake sold at stalls on winter mornings.
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Pitha is the general name for Bangladeshi rice-flour sweets, made in many varieties especially in winter when the new rice comes in. For bhapa pitha, khejur gur (date palm sugar) and coconut are sandwiched between layers of moistened rice flour, wrapped in cloth, and steamed over a pot. They're a winter-morning fixture sold at steaming stalls.
Sprinkle the rice flour with salt and rub it with your hands while sprinkling in water little by little until it's moist and crumbly (it should hold together when squeezed).
Sift through a strainer to even the texture.
Finely chop the dark sugar and mix with the desiccated coconut.
Put half the rice flour in a small cup, add the sugar and coconut, top with more rice flour, and press lightly.
Wrap the cup in cotton cloth and steam in a hot steamer for 5–7 minutes.
Unmold and eat while warm.