Kue putu mangkok

Kue putu mangkok

Kue putu mangkok or kueh tutu in Singapore
Alternative names Putu piring, kue putu ayu, kueh tutu
Type sweet dumpling
Course Dessert
Place of origin Indonesia, Malaysia, Singapore
Region or state Southeast Asia
Creator Derived from Indian puttu
Main ingredients Rice flour or glutinous rice flour,
filled with ground peanuts and sugar, or shredded coconut
Food energy
(per serving)

56 with coconut filling [1]

= 64 with peanut filling [2] kcal
Cookbook: Kue putu mangkok  Media: Kue putu mangkok
A hawker preparing kueh tutu. Here he is scooping the peanut filling into the flour.

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 and Malaysia. 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 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.


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.[3]

See also


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