Kuih Tu Tu / Putu Piring / Putu Bambu

Kuih Tutu is snowy white steamed rice flour cake with palm sugar filling. In Malaysia they sell at pasar malam name Putu Piring. Kuih Tutu that I have been longing for .... not as perfect as home but still better than nothing.

Recipe adapted from Away of mind Bakery house  I made half of the ingredients
Yield: 8 pieces

1 cup of rice flour
80~90ml of water (add gradually)
2~3 pandan leaves, cut into short length
1/2 tsp salt

Filling:
75g dark brown sugar (Cane Sugar)/ gula melaka/ palm sugar
some shredded coconut +1/4 teaspoon salt, steamed

For Serving:
Banana leaves
some shredded coconut + dark brown sugar/ gula melaka/ palm sugar


Method:
1. Pan fry the rice flour together with pandan leaves without oil for 5 mins. Set aside for cool. Discard the Pandan leaves.
2. Add the salt to rice flour, gradually stir in water, use the finger tips to rub the flour together, it should be able to hold it into rough dough yet able to break it into fine crumble. Add a bit more water if the dough is not able to hold into rough dough.
3. Sieve the flour, it will turn into fine rice flour powder.
4. Heat up the steamer, wet a piece of muslin cloth and place it in the steamer
5. Scoop some flour into the Kueh Tutu mold, fill up 1/3 of it. Place a teaspoon of filling over the rice flour then cover it will more rice flour. Level the rice flour in the mold.
6. Gently transfer the Kueh Tutu mold with open side downward to the steamer. Dislodge the mold, leave the Kueh Tutu in the steamer, cover it with wet muslin cloth and steam for 5~6 mins.
7. When it is done, take the Kueh Tutu out from steamer and serve it on banana leave with shredded coconut and sugar.

Using a sieve, press the dough through to form A breadcrumb look alike texture. 

Take a spoonful of A into the mould. Add in 2 tsp of palm sugar filling and cover it with another spoonful of A.

When it is done, take the Kueh Tutu out from steamer and serve it on banana leave with shredded coconut.