Kue putu mangkok
|Alternative names||Putu piring, kue putu ayu, kueh tutu|
|Place of origin||Indonesia|
|Region or state||Southeast Asia|
|Created by||Derived from Indian puttu|
|Serving temperature||Commonly served with bamboo leaves and sweet sauce.|
|Main ingredients||Rice flour or glutinous rice flour,|
filled with ground peanuts and sugar, or shredded coconut
|56 with coconut filling = 64 with peanut filling kcal|
|Similar dishes||Mont baung|
Kue putu mangkok, kueh tutu, kue putu ayu, or putu piring is a round-shaped, traditional steamed rice flour kue or sweet snack filled with palm sugar, and commonly found in Indonesia, Singapore, Malaysia, and Southern Thailand. It is usually made using stainless steel molds with a distinctive flower shape. The Indonesian kue putu mangkok and Singaporean kueh tutu tend to be thicker and rounder, while putu piring from Malaysia and Southern Thailand tend to be flatter with a disc-like shape. Its composition is quite similar to the cylindrical kue putu or putu bambu, which are steamed using bamboo tube containers instead.
Kue putu mangkok is made primarily from finely pounded rice flour or glutinous rice flour, and contains fillings of either ground peanut or brown palm sugar mixed with shredded coconut. The typical preparation method involves rapid steaming of both the flour and the filling. Once ready, it is served on pandan leaves to give it a sweet flavor and scent.
In the 1980s, the invention of special steam carts and stainless steel molds for making kueh tutu helped to popularize this street snack in Singapore, and saw many kueh tutu outlets selling it in many major supermarkets.
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