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Bibikhana pitha
বিবিখানা পিঠা (bibikhana pitha): a rich baked cake of rice flour, eggs, coconut and date jaggery
The name means something like a lady's dish, and bibikhana pitha has long been the grand, special-occasion pitha of well-off households in Dhaka, Comilla and Noakhali, made in winter when a son-in-law or important guest is expected. It is closer to a cake than most pithas: rice flour, eggs, milk, grated coconut and date-palm jaggery are beaten together and baked slowly, traditionally in a heavy pan over charcoal with more coals heaped on the lid, until it sets into a dense, moist, caramel-brown cake. It is cut into wedges and served with tea in the afternoon. Baking too hot is the typical slip, so the jaggery burns before the middle sets; a moderate oven and patience give an even colour. Chef's tip: let it cool completely before cutting, as it firms up and slices cleanly only once cold.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 5 ½ oz fine rice flour
- 3 eggs
- 5 ½ oz date-palm jaggery (khejur gur) or soft brown sugargrated
- ¾ cup whole milk
- 3 tbsp gheemelted, plus extra for the tin
- 1 /2 tsp ground cardamom
- 1 pinch salt
- 1 /2 tsp gluten-free baking powder
- 2 tbsp sliced almonds or cashews (optional)
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Method
0/5 doneStep 1: Heat the oven to 350°F (fan 300°F) and grease a 20 cm round cake tin with ghee.
Step 2: Whisk 3 eggs with 5 ½ oz date-palm jaggery (khejur gur) or soft brown sugar for 2–3 minutes until the jaggery dissolves and the mixture is frothy.
3 minStep 3: Whisk in ¾ cup whole milk and 3 tbsp ghee, then fold in 5 ½ oz fine rice flour, 3 ½ oz grated coconut, fresh or frozen, 1 /2 tsp ground cardamom, 1 pinch salt and 1 /2 tsp gluten-free baking powder to a smooth, pourable batter.
3 minStep 4: Pour into the tin, scatter with 2 tbsp sliced almonds or cashews and bake for 40–45 minutes until deep golden and a skewer pushed into the centre comes out clean.
45 minStep 5: Cool in the tin, then turn out and cut into wedges.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 45 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bibikhana pitha take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of date-palm jaggery (khejur gur) or soft brown sugar?
- Dark brown or muscovado sugar, same amount.
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