Kuih Tutu

My first encounter with kuih tutu is in a night market or known as pasar malam locally. There's an elderly couple sells this beautiful kuih or sweet treat. Can be found easily in region of Perak a lavish state in Malaysia, kuih tutu resembles putu piring or Indian puttu which comes in almost the same method of preparation. There's a speacial mould use for making kuih tutu which can be found in shop supplying baking ingredients but, you may use tart mould to get the same end result.

The consistency of the flour mixture is very important to avoid the kuih tutu from breaking or become hard while steaming. The bland outer texture and sweet coconut filling lightly scented with aroma pandan leaves is match made in heaven. Serve immediately to enjoy the deliciousness of the kuih.

Ingredients

2 cups rice flour
2 pandan leaves,knotted
170ml hot water
1 tsp castor sugar
3/4 tsp salt

For Coconut Filling

1/2 cup grated coconut
1/4 palm sugar
1 pandan leaves, knotted

Methods

For Coconut Filling

In a pan over medium heat, melt palm sugar and add grated coconut. Cook till the mixture well combine and dry. Transfer to a bowl to cool.

For Rice Flour

Dry roast the rice flour with pandan leaves on medium heat for 2 minutes by stirring continiously. Transfer to a plate to cool.

Combine salt and sugar in hot water. Stir till dissolved.

Gradually, sprinkle the mixture to the rice flour. Work with a fork to combine the mixture. The flour shall not be too wet or too dry. The right consistency shall be a sand like texture which holds shape when press with hand. Sieve the mixture to get a fine sandy texture.

Prepare steamer to steam the kuih.

Fill half the kuih tutu mould with prepared rice flour and and add 1 teaspoon of the coconut filling. Top with flour mixture and place a cut banana leaf, cover with small muslin cloth.

Turn it over on a steamer rack and lightly knock to release the mixture from the mould. Repeat with remaining flour and filling.

Steam on medium heat for 7-8 minutes.

Serve immediately.