Freshly and Loving Baked on : 7th June 2014
Putu Piring. I never knew this delicious snack existed until a colleague bought it for us to try. It is very similar to a kueh which I am familar ie kueh tutu. I never knew the difference between these 2 kuehs and I have decided that I shall not dig further as long as both gave me the happy hormones after eating them. 😉 All I do know its a Malay vesion of kueh tutu.
Let me try to turn this into Macarons again. Putu Piring are basically steamed rice flour with gula melaka in between. It is usually enjoy with dessicated fresh coconuts with a hint of Pandan flavour.
For the Macarons, after having tried making one with black glutinous rice, I am going to make this using plain rice flour. Maybe I can achieve a cuter feet with flour rather than freshly ground rice. Also, this will serve the purpose of the dessicated coconut component of how the original putu piring is being served.
So here goes:
45g Egg White
50g Icing Sugar
50g Granulated Sugar
30g Freshly Grounded Dried Dessicated Coconut
30g Rice Flour
Sift both rice flour, finely ground dessicated coconut and icing sugar together and set aside. Next, whipped up the egg whites with the granulated sugar until stiff peak before adding the sifted powders all at one go. Use a spatula and mix it well. I must say the macaronage is not what I am used to. It is very thick. So I kept mixing until I achieve the texture I am familar with.
Scoop the mixture into a piping bag and pipe it onto parchment papers. Bake it at 140 degree for 15 minutes. Once done, let is cool before storing it in air tight container if you are not using it immediately.
Here is a shot of my mac transforming in the oven
1 Cup Rice Flour
80g Gula Melaka Finely grated
1 Tsp Granulated Sugar
Dry stir the flour with the pandan leaves on a non stick pan for a few minutes before removing the leaves and letting the flour cool. Dissolve a pinch of salt into the water before drizzling it over the flour and use a fork to stir to incorporate it. It should resembles big crumbs. Then, force these mixture through a sieve with the back of a spoon. Next, mix the gula melaka with the granulated sugar together.
Then spoon this rice mixture into the mold (watever u choose to use) and add a tsp of the sugar mixture onto the rice mixture. Do not allow the sugar mixture to touch the bottom of the pan. Then spoon more rice mixture over the sugar mixture to cover it. Press it to smooth it out. Steam these for 10 to 12 minutes on medium heat.
For me, I use a square pan and put a layer of rice flour before adding the gula melaka and then top with another layer of rice flour. I realised that you should not pat it to hard. Simply pat to smooth it will suffice. And give it a generous layer of flour on the bottom and top. That is what I realised after making mine. I pat it to tight and too little flour.
Once it is out of the steamer, I use a 5 cm diameter round mold to cut into it.
This recipe of Putu Piring can give you enough for around 16 pairs of macarons. I only made 8 pairs. So I have leftover to make it as snacks for the family.
I think to make a good putu piring is not so easy. Mine was rather chewy but given that this is the first time I made it, I decide to try again another time.
This is to be done after the macarons and filling components have been completed.
Boil pandan leaves in 1 cup of water. Add in green colouring before adding a pinch of konnyaku powder. I use a sypringe to pipe drops of pandan syrup onto the macarons. And onto both sides of the fillings to ensure the macarons stick onto the fillings.
I only use a little of it given its difficult to boil pandan leaves in just a little water. You can consider also consider using a little kaya jam. The key is to ensure both sides of the macarons sticked. The reason why I chose to do the pandan water is not only for adhesive purposes but also to decorate the mac.
It tasted like a putu piring! I think once I master making putu piring itself, there will come with an even better putu piring macaron from my Bakery.