📝 About This Recipe
A beloved heritage snack found in the bustling night markets of Malaysia and Singapore, Putu Piring is a delicate masterpiece of texture and aroma. These disc-shaped cakes feature a snowy, melt-in-your-mouth rice flour base that encases a molten core of dark, smoky Gula Melaka (palm sugar). Topped with salty-sweet freshly grated coconut, they offer a nostalgic taste of Southeast Asian comfort in every bite.
🥗 Ingredients
The Rice Flour Base
- 250 grams Rice flour (sifted)
- 150 ml Water (infused with pandan flavor)
- 1/2 teaspoon Salt (fine grain)
- 3 pieces Pandan leaves (washed and tied into a knot)
The Filling
- 100 grams Gula Melaka (Palm Sugar) (finely chopped or shaved)
The Topping & Steaming Essentials
- 1 cup Freshly grated coconut (white part only)
- 1/4 teaspoon Salt (to mix with coconut)
- 2 pieces Pandan leaves (cut into 2-inch squares for steaming base)
- 1 piece Muslin cloth or fine mesh (for lining the steamer)
👨🍳 Instructions
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1
In a small saucepan, combine the water, salt, and the knotted pandan leaves. Bring to a gentle simmer for 5 minutes to extract the aroma, then remove from heat and let it cool until lukewarm.
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2
Place the rice flour in a large heatproof bowl. Gradually drizzle the pandan-infused water over the flour, one tablespoon at a time.
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3
Using your fingertips, rub the water into the flour. The goal is not to make a dough, but to achieve a texture like damp sand that clumps together when squeezed but crumbles easily.
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4
This is the secret step: Sift the damp flour mixture through a fine-mesh sieve into a clean bowl. Use a spoon to push it through. This ensures the cakes are light and airy rather than dense.
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5
Prepare your steamer by bringing water to a rolling boil. Mix the grated coconut with a pinch of salt and steam it for 5 minutes to keep it fresh longer, then set aside.
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6
Prepare small saucers or traditional Putu Piring molds. If you don't have molds, small shallow espresso saucers or tart tins work well.
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7
Place a small square of pandan leaf at the bottom of each mold or on the steamer rack to prevent sticking and add fragrance.
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8
Loosely fill the mold halfway with the sifted flour. Do not press down, as air pockets are essential for the texture.
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9
Add a teaspoon of the shaved Gula Melaka into the center of the flour.
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10
Cover the sugar with more rice flour until the mold is full. Gently level the top with a spatula or the back of a spoon without compressing it.
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11
Place the molds into the steamer. Cover the steamer lid with a kitchen towel to prevent condensation from dripping onto the cakes.
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12
Steam over high heat for 3 to 5 minutes. The flour should look set and slightly translucent.
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13
Carefully remove the cakes from the steamer. Invert them onto a piece of banana leaf or a plate.
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14
Top generously with the salted grated coconut while the cakes are still piping hot so the coconut adheres slightly.
💡 Chef's Tips
The most critical step is sifting the damp flour; skipping this will result in a hard, gummy cake. Use high-quality dark Gula Melaka for that authentic deep butterscotch and smoky flavor profile. If the flour mixture feels too dry and doesn't hold its shape, add water half a teaspoon at a time. Do not over-steam, or the cakes will become tough; 5 minutes is usually the maximum time needed. Always serve these fresh and hot, as rice flour cakes tend to harden as they cool down.
🍽️ Serving Suggestions
Serve alongside a hot cup of Teh Tarik (pulled milk tea) for the ultimate tea-time experience. Pair with a side of extra steamed grated coconut for those who love a salty-sweet contrast. Present them on fresh banana leaves to enhance the traditional aesthetic and aroma. Enjoy as a light breakfast or a mid-afternoon snack while the Gula Melaka is still molten.