📝 About This Recipe
A jewel of the Kristang (Portuguese-Eurasian) community in Malacca, Putugal is a vibrant, steamed rice cake that marries European aesthetics with Southeast Asian soul. This delicate tea-time treat features a base of fermented rice flour and coconut milk, traditionally sandwiching a sweet layer of sliced 'Pisang Raja' bananas. Its signature bright yellow hue and floral aroma make it a nostalgic masterpiece of fusion heritage.
🥗 Ingredients
The Rice Base
- 250 grams Rice flour (sifted)
- 300 ml Thick coconut milk (freshly squeezed preferred)
- 150 grams Granulated sugar
- 1 teaspoon Instant yeast (bloomed in 2 tbsp warm water)
- 1/2 teaspoon Salt (fine grain)
- 1 large Egg (beaten)
Flavor and Color
- 1/2 teaspoon Turmeric powder (for that iconic golden color)
- 1 teaspoon Vanilla extract
- 2 pieces Pandan leaves (tied into a knot)
The Fruit Filling
- 4-5 pieces Pisang Raja bananas (very ripe, sliced into thin rounds)
The Topping
- 1 cup Grated coconut (white part only)
- 1 pinch Salt (to toss with coconut)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the rice flour, sugar, salt, and turmeric powder until well combined and the flour is a uniform pale yellow.
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2
Gradually pour the thick coconut milk into the flour mixture, whisking constantly to ensure a smooth batter without lumps.
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3
Add the beaten egg, vanilla extract, and the bloomed yeast mixture. Stir well to incorporate all the liquids into the batter.
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4
Cover the bowl with a damp cloth or cling film and leave it in a warm, draft-free spot to ferment for 4 to 6 hours. The batter should become bubbly and slightly aerated.
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5
While the batter ferments, prepare your steamer. Fill the base with water and add the knotted pandan leaves to the water for a fragrant steam.
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6
Lightly grease an 8-inch round or square baking tin with a little vegetable oil or coconut oil.
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7
Once the batter is ready, give it a gentle stir. Pour half of the batter into the greased tin.
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8
Arrange a dense layer of the sliced Pisang Raja bananas over the batter, ensuring they cover the surface evenly.
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9
Carefully pour the remaining batter over the bananas, smoothing the top with a spatula.
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10
Place the tin in the steamer. Cover the lid of the steamer with a clean kitchen towel to prevent condensation from dripping onto the cake.
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11
Steam over medium-high heat for 25-30 minutes, or until a skewer inserted into the center comes out clean.
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12
While the cake steams, toss the grated coconut with a pinch of salt and steam it in a separate small bowl for 5 minutes to keep it fresh longer.
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13
Remove the Putugal from the steamer and let it cool completely in the tin before attempting to slice.
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14
Once cooled, slice into diamond or rectangular shapes using a plastic knife (to prevent sticking).
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15
Generously coat or top each piece with the salted steamed coconut before serving.
💡 Chef's Tips
Use 'Pisang Raja' if possible; its honey-like sweetness and firm texture are essential for the authentic taste. Always steam the grated coconut topping for 5 minutes to prevent it from souring quickly in tropical heat. If the batter doesn't bubble after 4 hours, your yeast might be old; ensure your yeast is fresh for that signature light texture. Use a plastic knife or a knife lightly oiled to cut the cake for clean, sharp edges. Do not open the steamer lid during the first 20 minutes of cooking to ensure an even rise.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of black Malacca coffee (Kopi-O). Pairs beautifully with a glass of chilled lemongrass and ginger tea. Enjoy as a classic 'Minum Petang' (afternoon tea) snack alongside other Eurasian sweets. For a modern twist, serve with a side of salted Gula Melaka (palm sugar) syrup for dipping. Best shared with family during festive occasions like Christmas or Easter lunch.