Bibikhana pithe is a traditional recipe, which has been a bit interpreted here keeping the basic ingredients same simply to play around with them, originating from the Bikrampur region of Bangladesh. It is ideally made with the rice flour from the new harvest of the season with the prized nolen gur, and is an integral part of the socio-cultural fabric of the region. “Gluten” and “processed sugar free” are terms that do not even remotely apply here in this context.
Ingredients (for 6-10 people, depending on the size of the slices)
- Nolen gur, 350 gms
- Rice flour, 50 gms
- Grated coconut, 80 gms
- Eggs, 3, whole
- Fresh cream, 100 gms
- Salt, 1/4 teaspoon
- Grated nutmeg, 2 pinches
- Ghee, 2 tablespoons
- Rice koji, a tablespoon (optional)
For serving (optional) (as in the pictures)
- Baileys Irish Cream
- Candied Roselle
- Pre-heat your oven to 200 °C. While the oven is heating up.
- Mix in rice flour, salt, nutmeg and koji (if using) thoroughly.
- Add the three eggs, ghee and fresh cream in a bowl and beat gently to mix.
- Add the nolen gur to the egg-cream mixture and mix.
- Tip in the mixed dry ingredients in the egg mixture and gently fold.
- Add the coconut and mix completely. Set aside.
- Prepare a 10-inch spring form tin, lightly brushed with oil and parchment paper.
- Pour the prepared mixture in the pan and bake it for 25-30 minutes at 200°C or until the sides are well set and brown with a slightly wobbly middle.
- Take it out from the tin and gently let it stand to cool to room temperature.
- Serve it slightly warm or at room temperature