This recipe for Putu Piring will give you one of the most authentic results, just like the stall down the road where you used to get your favourite snack from. If you take a look at the putu piring, you’ll notice this sweet, compressed and crumbly rice cakes takes on its structure for the three main ethnicities in Malaysia.
The cake is a Malay adaptation of the traditional Indian cake Putu Mayam and the traditional Chinese cake Kueh Tutu from Singapore. The name Putu Piring comes from the shape of the mould. piring means saucer in Malay and putu simply means cake.
- 2 cups of rice flour
- 3/4 spoon of salt
- 150ml of hot water
- 1/2 cup of grated coconut
- 1/2 cup of grated palm sugar
- 5-6 pieces of pandan leaves
- 2x2inch banana leaves
- In a pan on medium heat, pour in the flour and stir for five minutes to heat it through. Remove from heat.
- In a bowl, pour in hot water and add salt and pandan leaves that have been cut into 3-inch long pieces. Stir until salt dissolves and let the leaves sit until the water cools down.Remove pandan leaves from the water.
- Slowly add in the salt and pandan water, bit by bit to the flour. Add a little vegetable oil if you think the flour mixture is too dry.
- The end result should be of a crumbly texture. Using a strainer, pour the crumbly flour and sift through the mix until the flour crumbles are of uniform size.
- Next, in a conicle-shaped saucer, layer with flour, palm sugar and top it with another layer of flour.
- Steam for 20 minutes and serve a layer of grated coconut atop cut banana leaves.
There you have it! A simple recipe for a delicious Putu piring. You can check out our other article titled Dish of the Day: Putu Piring to know more about it.
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