- 2 cups of rice flour (toasted)
- 160ml cold coconut water (Take a mug together to collect your coconut water when you buy grated coconut)
- 1/2 tsp salt
- 6 pandan leaves (cut halves)
- 1 grated coconut (reserve 1/3 for serving time)
- 1 block of gula melaka (palm sugar)
- Banana leaves (cut into small squares)
- Use wok and toast rice flour with pandan leaves for 10-15 mins
- Let it cool and add grated coconut to mix well.
- Then pour coconut water into mixture of toasted rice flour till you can see a fine breadcrumb texture.
- Use blender and blend till fine like powder
- Sieve your fine rice flour powder, add salt
- Now get ready your block of palm sugar. Finely chop palm sugar.
- Take a spoonful and put into your mould (I use egg tart mould).
- Place 1 tbsp of rice flour first, then 1 tsp of finely chop palm sugar and cover again with another spoonful of rice flour powder.
- Steam for 7 minutes and serve on a banana leaves.
- Sprinkle a bit of grated coconut on top.
Note: If you accidentally add more water, what you can do is to add more rice flour (remember to always toast your rice flour, after toast always sieve) in order to get the breadcrumb texture.
If you can’t finish your flour mixture, simply store into your freezer. Do not store in your lower compartment fridge as grated coconut will spoilt and develop sourish taste later. Take out and steam anytime you feel like eating your puttu piring.
Tip: Add more rice flour (toasted & sieve) for crumbly texture. Experiment with adding 1 tsp of glutinous flour (toasted & sieve), it’s not easily crumble. I still prefer original rice flour without glutinous flour for the crumbly texture. Awesome!