📝 About This Recipe
A beloved heritage snack from the streets of Malaysia and Singapore, Putu Piring is a delicate, snow-white steamed rice cake filled with molten palm sugar. These round, disc-shaped treasures are crafted from toasted rice flour and steamed to airy perfection over a specialized conical steamer. Every bite offers a nostalgic harmony of salty, freshly grated coconut and the deep, smoky sweetness of authentic Gula Melaka.
🥗 Ingredients
The Flour Base
- 300 grams Rice flour (high quality, sieved)
- 3 pieces Pandan leaves (washed and cut into 4-inch lengths)
- 1/2 teaspoon Fine sea salt
- 150-180 ml Hot water (infused with pandan)
The Filling
- 150 grams Gula Melaka (Palm Sugar) (finely shaved or chopped)
The Topping & Steaming
- 1 cup Freshly grated coconut (white flesh only)
- 1/4 teaspoon Salt (to mix with coconut)
- 15 small squares Banana leaves (cut into 2x2 inch pieces)
- 1 piece Muslin cloth (cut into small circles to fit the molds)
👨🍳 Instructions
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1
In a dry wok or pan over low heat, toast the rice flour with the cut pandan leaves for about 5-8 minutes until the flour feels light, airy, and the leaves are crisp. Allow it to cool completely.
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2
Dissolve the 1/2 teaspoon of salt into the hot water. If you have extra pandan leaves, boil them in the water first to create a fragrant infusion.
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3
Place the cooled, toasted flour in a large mixing bowl. Gradually sprinkle the salted water over the flour, one tablespoon at a time.
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4
Using your fingertips, rub the water into the flour. The goal is to achieve a texture like damp sand; it should hold together when squeezed but crumble easily when rubbed.
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5
This is the secret step: Sieve the damp flour mixture through a medium-mesh strainer. Use the back of a spoon to push it through. This creates the signature light and fluffy texture.
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6
Prepare your steamer. If using a traditional Putu Piring steamer, fill with water and bring to a boil. If using a regular steamer, ensure the rack is ready and the lid is wrapped in a cloth to prevent condensation drips.
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7
Mix the freshly grated coconut with a pinch of salt and steam it for 2-3 minutes to keep it from spoiling. Set aside.
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8
Lightly grease your Putu Piring molds (or small shallow saucers). Fill the mold halfway with the sieved flour mixture—do not press down or pack it tight.
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9
Add about a teaspoon of shaved Gula Melaka into the center of the flour.
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10
Cover the sugar with more flour until the mold is full. Gently level the top with a spatula without applying pressure.
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11
Place a small square of muslin cloth over the mold, then invert it onto the steamer. If using a standard steamer, place the mold directly on a banana leaf square on the steamer rack.
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12
Steam for 3-5 minutes. The cake is done when the flour has set and the Gula Melaka has melted into a syrup.
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13
Carefully remove the cake, flip it onto a piece of banana leaf, and top generously with the salted grated coconut while still piping hot.
💡 Chef's Tips
The most common mistake is over-hydrating the flour; it should never look like dough, only like moist crumbs. Always sieve the flour after adding water to ensure the cakes are light and melt-in-your-mouth. Use authentic Gula Melaka rather than standard brown sugar for that essential smoky, butterscotch flavor profile. If you don't have a specific Putu Piring steamer, small espresso saucers or tart tins work perfectly as a substitute. Toasting the rice flour is non-negotiable as it removes the 'raw' flour taste and improves the shelf life of the starch.
🍽️ Serving Suggestions
Serve immediately while the Gula Melaka center is still molten and warm. Pair with a hot cup of Teh Tarik (pulled milk tea) or Kopi-O (black coffee) for a classic tea-time experience. Arrange on a platter lined with fresh banana leaves for an authentic, rustic presentation. Add an extra dollop of salted grated coconut on the side for those who love the savory-sweet contrast. Best enjoyed as a mid-afternoon snack or a light breakfast treat.