作法
- 寬碗中混合米粉、鹽與椰肉。以指尖搓揉，使椰肉均勻分布於米粉中。
- 溫水緩緩灑於混合物上，邊灑邊以指尖拌合。質地應像濕沙——握緊時能成團，但又不至於可揉成麵糰。這是關鍵：太濕做出的pittu會變黏糊。
- 蒸鍋水大滾。pittu筒模（一只多孔圓筒）置於蒸氣孔上。
- 把米—椰混合物輕輕填入筒模，可交替填入米粉混合物與整片椰絲，做出經典的條紋層次。填得鬆些——壓太緊會蒸不透。
- 大火蒸15至18分鐘。pittu應觸感乾爽、米粒全熟、椰絲層柔軟。
- 煮好的pittu推出筒模置盤，切5公分圓段。立即上桌——碗中倒入溫熱椰漿，旁邊配lunu miris與咖哩。吃法是用手撕塊蘸椰漿。
Common questions
Can 椰絲米筒（Pittu） be made ahead?
椰絲米筒（Pittu） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 椰絲米筒（Pittu） spicy?
椰絲米筒（Pittu） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 椰絲米筒（Pittu） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 椰絲米筒（Pittu） to make at home?
椰絲米筒（Pittu） sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 椰絲米筒（Pittu） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Pittu是斯里蘭卡與泰米爾納德邦共享的料理——泰米爾與僧伽羅家庭都做，做法略異。泰米爾版常用ragi（指粟）粉，僧伽羅版用紅米米粉。傳統吃法視之為早餐或晚餐，從不作為午餐。配椰漿與桑波是經典；單吃乾pittu被視為只有半餐。竹製pittu筒模在現代廚房日益少見，金屬版本如今已成主流。
