Chitoi Pitha

What it really is

A small, soft rice cake cooked in a moulded pan and widely eaten in Bangladesh, especially in winter.

Chitoi pitha is a simple rice cake made from a thin rice batter and cooked in a special moulded pan. Chitoi is a familiar pitha, especially in the winter food tradition; it may be eaten plain or with savoury or sweet accompaniments.

Chitoi is a mould-cooked rice cake in Bangladesh's wider pitha tradition. The batter is made from rice flour and water, then poured into small rounded wells and steamed or cooked under a cover until the surface sets while the inside stays soft. Chitoi is among winter pithas. This simple batter contains no wheat or dairy in its basic form; sweet or savoury accompaniments change the served plate but are not built into the cake.

How it's served

• Served warm, plain or with a chosen dip or topping.
• Often sold and eaten during the winter pitha season.

Serve warm, either plain or with a separately prepared topping or dip. During the winter pitha season, cakes may be prepared in batches for family or market service. Their small moulded shape makes them easy to portion; if a sauce is offered, place it alongside rather than pouring it over when the diner should choose sweet or savoury service.

How to write it on the menu

• Clarify whether the cakes are plain and list any topping separately.
• Do not assume that a sweet or savoury accompaniment is included.

Describe the cake as rice-based and state whether toppings or dips are included. Do not assume a wheat, milk or egg allergen for the plain preparation, but check shared equipment and batter additions. Name any accompanying sauce and assess its allergens independently.