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.