Ingredients

  • Makes 8 Pieces
  • For pandan flavored water:

    295 ml water

    ¼ tsp salt

    1 pandan leaf, knotted 

     

    For steamed coconut:

    120 g grated coconut

    2 stalks pandan, cut to 3cm lengths 

    ¼ tsp salt



    For rice flour:

    240 g rice flour 

    2 stalks pandan, cut to 3cm lengths 

    8 - 10 pcs banana leaf, cut to 9 cm x 9 cm squares

    120gm palm sugar, crushed

                   

     

Putu Piring
Recipe Courtesy of
Asian Food Network

Putu Piring

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Putu Piring is a popular sweet snack found in Malaysia, Singapore and Thailand. It is made of ground rice flour and in the center, it is filled with palm sugar or gula Melaka. Once steamed, it is eaten with steamed & salted freshly grated coconut. This snack is delicate with a crumbly texture but every bite which combines the coconut, steamed rice flour and a hint of palm sugar is incredibly tasty.
  • Medium
  • 45 min
  • 10 min
  • 5 min
  • 13 steps
  • 10 Ingredients
  • Medium
  • 13 steps
  • 10 Ingredients
  • 45 min
  • 10 min
  • 5 min

Directions

  1. Making pandan flavored water

    • In a pot, add water, salt and knotted pandan leaf bring to a boil.

    • Turn down heat and let it simmer for 8 -10 minutes, remove, set aside, and let it cool.



  2. Steam coconut

    • In a bowl, combine grated coconut, sliced pandan leaves and salt. Place bowl in a steamer without covering and let it steam for 5-6 minutes. Remove and set aside.


  3. Making the roasted rice flour

    • Heat pan on low heat, add rice flour and pandan leaf, dry fry for 7-8 minutes or until rice flour is light and airy. Remove, set aside and let it cool completely.

    • Sieve the roasted rice flour and discard the pandan leaves.

      Make sure you dry-fry the flour and also sieve it after dry-frying, otherwise it won’t cook when steamed, you will just end up with loose dry flour.



  4. Combine

    • Add pandan flavored water gradually by drizzling onto the roasted rice flour. Continue this until you get a lightly wet rice flour.

    • Then use fingers to rub the rice flour until it resembles breadcrumbs texture. It is ready when you can shape it in your palm.

    • Sieve the rice flour again, it should give a crumbly texture.



  5. Spread the filling

    • Spoon rice flour into a 7 cm diameter mold.

    • Add palm sugar and top with rice flour.

    • Scrape off excess flour and gently pack down. Continue this process into other molds until rice flour finishes. 

    • Place packed molds into steamer for about 6-8 minutes.

    • Remove mold from steamer and add grated coconut on top, then place square banana leaf over the mold, turn over and release the putu piring. Repeat for the rest of the molds.

    Spread the filling


Plate & Serve!

  • Serve warm.
Plate & Serve!
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    Ingredients
    • Makes 8 Pieces
    • For pandan flavored water:

      295 ml water

      ¼ tsp salt

      1 pandan leaf, knotted 

       

      For steamed coconut:

      120 g grated coconut

      2 stalks pandan, cut to 3cm lengths 

      ¼ tsp salt



      For rice flour:

      240 g rice flour 

      2 stalks pandan, cut to 3cm lengths 

      8 - 10 pcs banana leaf, cut to 9 cm x 9 cm squares

      120gm palm sugar, crushed

                     

       

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