Putu Piring (Singaporean Steamed Rice Cakes)

Ingredients

• 200g rice flour
• 150ml water
• 2 pandan leaves, knotted
• 0.25 tsp salt
• 100g gula melaka (palm sugar), shaved or finely chopped
• 100g fresh grated coconut
• Banana leaf squares, for serving

Before you cook

• Simmer the pandan leaves in the water for 5 minutes, then discard the leaves and let the water cool.
• Spread the rice flour on a tray and steam it over boiling water for 10 minutes to cook off the raw taste.
• Let the steamed flour cool, then rub it through a sieve to remove lumps.
• Sprinkle the pandan water and salt over the flour a little at a time, rubbing it in with your fingers until the mixture looks like damp, loose sand that holds together when pressed but is not wet.
• Toss the grated coconut with a small pinch of salt.

Steps

1. Steam the grated coconut over boiling water for 5 minutes.
2. Line small round molds or teacups with a scrap of damp cloth.
3. Spoon a loose layer of the rice flour mixture into each mold without pressing it down.
4. Add a spoonful of shaved gula melaka to the center of each.
5. Cover with another loose layer of rice flour mixture, mounding it slightly.
6. Set the molds in a steamer over rapidly boiling water.
7. Steam for 8 minutes until the cakes feel set when touched.
8. Unmold each cake directly onto a square of banana leaf.
9. Top with the steamed grated coconut and serve warm.