Putu Piring
Hawker • Singapore
About Putu Piring
Steamed rice flour cake with gula melaka — Malay heritage snack
How to Make Putu Piring (Traditional & Healthy Version)
Putu Piring is a beloved Singaporean snack, often spotted in vibrant hawker centres and kopitiams, enjoyed by locals across generations. This steamed rice cake with a sweet gula melaka (palm sugar) filling and a topping of grated coconut captures the multi-ethnic spirit of Singapore cuisine. Its origins trace back to the Malay community, but today, Putu Piring is considered a staple in Singapore’s global food scene, celebrated for its simple ingredients and nostalgic taste. Unlike deep-fried snacks, Putu Piring offers a lighter alternative that aligns perfectly with a health-conscious lifestyle. The use of rice flour, natural palm sugar, and fresh grated coconut creates a delicate balance of sweetness and texture, making it a delightful treat for vegetarians. Singapore’s hawker culture has also brought modern twists, such as pandan-infused versions and inventive shapes, reflecting the fusion influences of the city-state. Its popularity during tea-time, breakfast, or as a grab-and-go snack underscores its versatility and enduring appeal in Singaporean food heritage.
Ingredients(for 2 steamed Putu Piring cakes per serving)
- 1 cup Rice flour (local name: tepung beras)
- 4 tablespoons Gula melaka (palm sugar) (finely chopped)
- 1/2 cup Grated coconut (fresh, steamed lightly)
- 1/2 cup Water (room temperature)
- 1/4 teaspoon Salt (to balance sweetness)
- 2 leaves Pandan leaves (optional, for aroma) - optional
- 4 squares Banana leaves (for lining steamer, local name: daun pisang)
- as needed Steamer (traditional Putu Piring steamer or metal steamer)
Instructions
- 1
Prepare the grated coconut by steaming it with a pinch of salt for 3 minutes. Set aside.
3 minutes
Steaming coconut with salt enhances its flavor and extends shelf life.
- 2
Mix rice flour with water and a pinch of salt to form a crumbly, moist texture. Sieve to remove lumps.
5 minutes
The crumbly texture is key for soft Putu Piring.
- 3
Cut banana leaves into squares, wipe clean, and place in each steamer mold to prevent sticking.
2 minutes
Banana leaves add aroma and authenticity.
- 4
Fill each mold with a layer of rice flour mixture, press gently. Add 1 tablespoon gula melaka in the center.
3 minutes
Do not overfill; allow space for the filling.
Why This Dish is Healthy
This Putu Piring recipe is steamed, not fried, keeping calories lower and nutrients intact. It uses minimally processed ingredients, making it a smart choice for weight management and digestive health. The balance of complex carbohydrates and healthy fats supports sustained energy, while the absence of dairy and processed sugars ensures suitability for vegetarian and vegan diets. Its portion-controlled nature also makes it a guilt-free snack for calorie-conscious eaters.
Putu Piring is naturally gluten-free, relying on rice flour as its base. The use of gula melaka provides antioxidants and minerals like potassium and iron, while grated coconut delivers healthy fats and dietary fiber. This snack is low in cholesterol and free from artificial additives, making it suitable for those seeking whole food choices. Each serving offers a modest amount of carbohydrates for energy, with minimal saturated fat and a touch of plant-based protein.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for maximum flavor and texture.
- 💡Tip 2: Sieve rice flour thoroughly to ensure a light, fluffy cake.
- 💡Tip 3: Serve Putu Piring immediately after steaming for best taste.
Storage & Serving
Store leftover Putu Piring in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for 2-3 minutes before serving to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 30.0 g |
| Total Fat | 4.0 g |
| Fiber | 1.0 g |
