U8A+-+Putu+Piring

__**PUTU PIRING - ABOUT & HISTORY **__

Putu piring is a type of round, steamed rice cake with a centre of melted palm sugar. The name is derived from the combination of how the savoury is made; "puto" means steamed rice cake whereas the shape of its steamer takes after that of a "piring", meaning a plate in Malay. The outside cake is soft, the inside is sweet and tastes similar to brown sugar. The best time to enjoy the putu piring is while they are still warm and fluffy Putu piring has the same ingredients as putu mayam (Southern Indian string hoppers) and is served with the same toppings. Thus the dish is believed to be a Malay adaptation of the Indian snack. It only has gula melaka as its fillings and the size is bigger than of "kuih tutu". However, in certain parts of Malaysia, the savoury is also known as "kuih tutu" which is a traditional Singaporean delicacy. Made primarily from rice flour or glutinous rice flour, the light snack contains either ground peanut and sugar or shredded coconut as filling which differs them from putu piring.The typical method of preparation involves rapid steaming of the flour and the filling. A special mould is used to create flower like form for the cakes. The filling is fried on low heat with palm sugar, then put into the mould, sealed with another layer of flour and put into a steamer. Once ready, the Tutu is served on pandan leaves to add fragrance.The history of Kueh Tutu’s origin on the other hand tells that the recipe originated from Fujian Province in China. Tan Yong Fa brought and sold this delicious snack in the first half of the 20th century in Singapore. But the Chinese cake was larger in size and with no filling. The dish got its name from the sound of steamers used to cook Kueh Tutu. **Putu Piring recipe** (Amount: 15 pieces)

250g rice flour 4 pieces of pandan leaves (cut into 4-inch section) 160ml - 180ml hot water 1/4 tsp salt
 * //Ingredients://**

//For the Filling// 150g of grated palm sugar

//For the Topping// 100g of grated coconut 2 pandan leaves (cut into 4-inch section) A pinch of salt

15 (3x3) banana leaves square

//**Directions:**//

1. Toast the flour with pandan leaves over medium heat in a pan. Stir flour around the pan to avoid burning. The flour is ready when the pandan leaves in the mix become dry. Set aside to cool.



2. Prepare the topping. Have a steamer ready with boiling water. Add salt and pandan leaves to grated coconut. Stir to combine. Steam for 5 minutes. Set aside to cool.



3. Grate the palm sugar. Set aside to be used later. 4. Once the flour has cooled off, sieve the flour into a clean bowl.



5. Combine hot water with salt in a spray bottle. Mist the flour while tossing it around to moisten. Continue to add water into the flour until you can no longer find dry flour at the bottom of the mix. 6. Next, sieve the flour again. Press the clumps of flour using a spatula through a fine sieve. The resulting flour should come out looking like coarse breadcrumbs. 7. In a steamer, boil a large amount of water. 8. Put about a tablespoon of flour onto the mold.



9. Top with palm sugar. 10. Pile on enough flour to cover the sugar and gently push away excess. 11. Wrap a cheesecloth over the flour mix, and gently invert the cloth onto a steamer tray. Steam for about 3 minutes. 12. Remove the kueh from the steamer. Top with grated coconut and piece of banana leaf. 13. Gently, invert the kueh onto a plate and peel the cheesecloth off the kueh. 14. Putu piring all ready to serve.



**PUTU PIRING** Here's a link to a Youtube video of making putu piring: www.youtube.com/watch?v=70DzJeHoQMw‎