Malaysian
Putu Piring
Soft, steamed rice flour cakes filled with molten gula Melaka and served with lightly salted grated coconut. This Malaysian pasar malam favourite is delicate, fragrant with pandan, and best eaten warm.
Ingredients
- Rice flour1 cup
- Pandan leaves, knotted2
- Fine salt1/4 tsp
- Warm water1/3 cup
- Gula Melaka, finely chopped1/3 cup
- Fresh grated coconut, white part only3/4 cup
- Salt for coconut1 pinch
- Banana leaf squares4
Method
- Place the rice flour and pandan leaves in a dry wok or pan over low heat and stir continuously for 8 to 10 minutes until the flour feels light and aromatic but not browned.
- Discard the pandan leaves, transfer the flour to a bowl, and let it cool completely.
- Mix the fine salt into the warm water, then sprinkle it gradually over the cooled rice flour while rubbing with your fingertips until the flour resembles damp, fine sand.
- Sieve the moistened flour through a fine sieve to make it airy and even; it should clump lightly when pressed but fall apart easily.
- Steam the grated coconut with a pinch of salt for 5 minutes, then set aside and keep warm.
- Prepare a steamer with gently boiling water and line the steaming tray with muslin cloth or banana leaf squares.
- Lightly fill a putu piring mould or small shallow metal saucer with a layer of moistened rice flour without pressing it down.
- Add about 1 heaped teaspoon of chopped gula Melaka in the centre, keeping it away from the edges.
- Cover with more moistened rice flour, level the surface gently, and avoid compacting the cake.
- Turn the filled mould onto the lined steamer tray, lift the mould away carefully, and repeat to make 4 cakes.
- Steam over medium-high heat for 4 to 5 minutes until the cakes are set and the gula Melaka has melted inside.
- Lift the putu piring carefully onto banana leaf squares and serve immediately with the warm salted grated coconut on the side or underneath.
Common questions
Can I substitute the gula Melaka with another sweetener, and what changes if I do?
Yes, you can use dark palm sugar, soft brown sugar, or a mix of brown sugar and a little molasses if gula Melaka isn’t available. The flavor will be less smoky and caramel-like, but it will still taste good.
How long does it take to make Putu Piring from start to finish?
Plan for about 45 to 60 minutes total. Most of that is prep, including cooling the toasted flour and steaming the coconut. The actual steaming of each batch is quick, usually just a few minutes.
What are the most common mistakes when making the rice flour mixture?
The biggest mistakes are adding too much water, which makes the flour paste-like, or not enough, which keeps it too dry and crumbly. Also, don’t skip sieving; it helps create the light, sandy texture needed.
How should I store leftover Putu Piring and can I reheat it?
Store leftovers in an airtight container in the fridge for up to 1 day, but the texture softens quickly. Reheat by steaming briefly for 1 to 2 minutes. Keep the coconut separate if possible for best freshness.
What is the best way to serve Putu Piring for the right texture and flavor?
Serve it warm, right after steaming, with the grated coconut on top or beside it and the melted gula Melaka in the center. It tastes best immediately, while the rice cake is soft, fragrant, and slightly crumbly.