Poppy Seed-Stuffed Rice Cakes with Coconut

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Soft, pillowy pitha filled with nutty poppy seed paste and coconut, a traditional Bengali street food often enjoyed with tea. This Indian recipe, ready in about 42 minutes, layers rice flour, poppy seeds, coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 145 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rice flour
• 3 tbsp poppy seeds
• 1/4 cup grated coconut
• 1 cup water
• 1 tbsp coconut oil
• 1/4 tsp salt

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Instructions

1. Step 1: In a small skillet, toast 3 tbsp poppy seeds over medium heat for 2 minutes until fragrant, then grind to a fine paste using a mortar and pestle.
2. Step 2: Mix ground poppy seeds with 1/4 cup grated coconut and 1/4 tsp salt in a bowl until combined.
3. Step 3: In a medium pot, combine 1 cup rice flour, 1 cup water, and 1/4 tsp salt. Cook over medium heat, stirring constantly with a wooden spoon until the mixture forms a cohesive ball (about 8 minutes).
4. Step 4: Let the dough cool for 5 minutes, then divide into 8 equal portions. Flatten each portion into a disc, place 1 tsp poppy seed filling in the center, and fold to seal completely.
5. Step 5: Heat 1 tbsp coconut oil in a non-stick skillet over medium heat. Place 4 stuffed cakes in the skillet and cook for 3 minutes per side until golden brown and crisp.