SALT Magazine - - Lightly Salted -

Wider and flat­ter than a kueh tutu, putu piring is said to have its ori­gins in South In­dia, where “puttu” refers to a cake made from rice flour— seived mul­ti­ple times to ob­tain a fine and lump-free con­sis­tency—and grated co­conut lay­ered to­gether, then steamed in a cylin­dri­cal ves­sel. It is com­monly eaten for break­fast and served along­side palm sugar, curry or ba­nana. Putu piring on the other hand, sees gula me­laka tucked be­tween two thin lay­ers of rice flour toasted with pan­dan leaves, be­fore the cake is steamed, served on a small piece of pan­dan leaf, and topped with freshly-grated co­conut sea­soned lightly with salt. “Piring” is the Malay word for ‘plates’, a pos­si­ble ref­er­ence to the small, el­e­vated con­i­cal metal plates putu piring are cooked on. Like kueh tutu, putu piring is not steamed in its mould. It re­mains only briefly in its mould, be­fore be­ing trans­ferred to a muslin cloth sus­pended over the base of the con­i­cal metal plate, and is left to steam for a few min­utes. A del­i­cate touch is then re­quired to lift the putu piring from its steamer.

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