Desserts
Putu piring
Small steamed cylinders of rice flour filled with melting palm sugar and rolled in grated coconut. A traditional Malay dessert, light and fragrant, often prepared for breakfast or an afternoon snack.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Instructions
- Mix the rice flour, salt and lukewarm water until you get a smooth, supple dough. Add the pandan water and knead for 2 minutes.
- Cut the palm sugar into small pieces for the filling and melt it with 2 tablespoons of water in a saucepan over low heat, stirring constantly, then let it cool.
- Shape the dough into cylinders about 1 cm in diameter. Flatten each piece slightly and place a spoonful of palm sugar in the centre.
- Roll the dough around the filling to close it completely, forming a small, well-sealed cylinder.
- Arrange the putu in an oiled steamer basket, leaving space between them. Steam over boiling water for 10 to 12 minutes.
- Let them cool for 5 minutes, then roll them in the grated coconut so it sticks well.
- Serve warm or at room temperature.
Variations and tips
Pandan coconut version. Mix 1 tablespoon of grated coconut into the dough before steaming for a more pronounced flavour.
Using what's easy to find. Replace the gula melaka with light brown sugar and add a drop of vanilla extract to the filling.
More ideas
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Singapore
Singapore
Singapore
Singapore
Singapore
Singapore
Singapore
Singapore
Original Ecomely recipe.