30min 4 ppl
Putu Piring
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 5 steps
Medium: 31–60 min or 7–12 steps
190 kcalper person
Protein 2g
Carbs 32g
Fats 7g
About this dish
Steamed discs of rice flour hiding a pocket of melted palm sugar, turned out onto fresh grated coconut while still warm.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesknotted, for steaming4 leaves
Dried Goods
- Rice flour250 g
- Waterfor moistening the flour100 ml
- Palm sugarfinely chopped, for the filling120 g
- Desiccated Coconutfor serving150 g
Spices & Seasonings
- Fine sea salt0.25 tsp
Utensils
- Steamer basket
- Mixing bowl
- Steaming moulds
Method
1
Rub the rice flour with the water and salt between your fingers until it resembles slightly damp, fine breadcrumbs with no lumps.
Approx. 10 minutes
2
Steam the desiccated coconut for 5 minutes, then set aside for serving.
Approx. 5 minutes
3
Press a layer of the moistened rice flour into small steaming moulds lined with cloth, add a spoonful of chopped palm sugar to the centre, then top with more flour and level off.
Approx. 15 minutes
4
Set the filled moulds over a steamer with the pandan leaves in the water below and steam for 10 minutes until the cakes are cooked through and hold together.
Approx. 10 minutes
5
Turn the cakes out onto a plate and serve warm, sprinkled with the steamed desiccated coconut.
Approx. 5 minutes
