Putu piring

Putu piring is a traditional Malay dessert that is popular in Malaysia, Singapore, and parts of Indonesia. It is a type of steamed cake made from rice flour, filled with palm sugar, and served with desiccated coconut.

History

The origins of putu piring can be traced back to the Indian subcontinent, where a similar dessert known as puttu is popular. It is believed that the dessert was brought to Southeast Asia by Indian traders and was adapted to local tastes.

Preparation

Putu piring is made by mixing rice flour with water to form a dough. The dough is then shaped into a disc and filled with palm sugar. The filled dough is then placed in a special steamer known as a putu piring steamer and steamed until it is cooked. Once cooked, the putu piring is served with desiccated coconut and sometimes a side of pandan leaves for added aroma.

Cultural Significance

Putu piring is often associated with festive occasions in Malay culture, such as Eid al-Fitr and Eid al-Adha. It is also a popular street food and is commonly sold at night markets and food stalls.

Variations

There are several variations of putu piring in different regions. In Indonesia, a similar dessert known as kue putu is made with green-colored rice flour and filled with palm sugar. In the southern region of Malaysia, a variation known as putu piring Melaka is popular, which is larger in size and has a more pronounced palm sugar filling.

See Also

• List of steamed foods
• List of desserts
• Malay cuisine

This article is a stub related to food. You can help WikiMD by expanding it!

• Putu piring
  Putu piring
• Kueh tutu preparation
  Kueh tutu preparation