Putu piring is a Malay steamed rice-flour cake of Singapore, filled with melted gula melaka and eaten with grated coconut. Serve it with strong hot tea.
Putu Piring (Gula Melaka Steamed Rice Cakes)
Dessert
Candy confections
Medium
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Rice flour is lightly moistened, packed loosely into small molds around a core of palm sugar, and steamed until the sugar melts into a molten center. Salted grated coconut finishes each cake. Makes 8 cakes in about 30 minutes.
Prep
20 min
Cook
10 min
Total
30 min
Servings
8
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
- 1 ⅔ cups (200 g)rice flour, fine
- ½ cup (130 ml)warm water, as needed
- 1 pinch (1 g)salt, for the cakes
- 6 tbsp (80 g)gula melaka (palm sugar), chopped fine
- ¾ cup (100 g)fresh grated coconut
- 1 pinchsalt, for the coconut topping
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Instructions
- Rub the rice flour, salt and water together with your fingertips until it looks like damp sand and clumps lightly when squeezed. Sift through a coarse sieve to loosen.
- Stir the grated coconut with the pinch of salt. Bring the steamer water to a boil.
- Place a small round mold (about 2 1/2 inches / 6 cm across, such as a ring or small cup) on a square of parchment. Spoon in flour loosely until one-third full; do not press.
- Make a small dent and put 2 teaspoons of chopped gula melaka in the center, then cover with more flour to the top, leveling gently.
- Place the mold with its parchment into the steamer and steam over high heat for 5 to 6 minutes until the surface looks dry and slightly translucent.
- Unmold carefully onto a plate and repeat with the remaining flour. Serve immediately with the salted coconut.
Tips
- Do not press the flour; loosely filled molds give the soft, fluffy texture.
- Chop the palm sugar finely so it melts quickly.
- Serve right away; the sugar centre is hot and the cakes dry out as they cool.
- The molten sugar center is extremely hot; let cakes cool a minute before eating.
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Recipe FAQ
How long does it take to make putu piring (gula melaka steamed rice cakes)?
Plan on 20 minutes of prep and 10 minutes of cooking. The recipe makes 8 cakes (8 servings).
How should I store putu piring (gula melaka steamed rice cakes)?
Best eaten at once; leftovers keep a few hours at room temperature and do not reheat well.
Can I make putu piring (gula melaka steamed rice cakes) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
187
Calories / serving
4.4g
Fat
36.5g
Carbs
1.9g
Protein
14.7g
Sugar
Whole recipe (8 servings): ~1496 cal · 35g fat · 292g carbs · 15g protein · 118g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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