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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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