Kue putu mangkok
|Alternative names||Putu piring, kue putu ayu, kueh tutu|
|Place of origin||Indonesia, Malaysia, Singapore|
|Region or state||Southeast Asia|
|Created by||Derived from Indian puttu|
|Serving temperature||Commonly served with bamboo leaves and sweet sauce.|
Rice flour or glutinous rice flour,|
filled with ground peanuts and sugar, or shredded coconut
56 with coconut filling = 64 with peanut filling  kcal
|Cookbook: Kue putu mangkok Media: Kue putu mangkok|
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, commonly found in Indonesia, Singapore, Malaysia, and Southern Thailand. Its shape is thick round disc, owed to its container that using small stainless steel bowl. Indonesian kue putu mangkok and Singaporean kueh tutu tends to be thicker and rounder, while Malaysian and Southern Thailand putu piring tends to be flatter with disc-like shape. Its composition is quite similar to cylindrical-shaped common kue putu or putu bambu that uses bambo tube container instead. Most of the time, this kueh resembles a flower in full bloom. It is usually white due to the type of flour or glutinous rice flour used in the making of this dessert
It is made primarily from rice flour or glutinous rice flour, and contains either ground peanut or brown palm sugar mixed with shredded coconut as its filling. The typical method of preparation involves rapid steaming of the flour and the filling. Once ready, it is served on pandan leaves to add fragrance.
In the 1980s, the invention of special steam carts and stainless steel moulds for making kueh tutu helped popularize this essentially-Singaporean delicacy, with outlets in major supermarkets in Singapore.
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