Kueh Tutu (嘟嘟糕) is a traditional Singaporean delicacy which is made using roasted rice flour and fillings such as grated coconut or peanut powder. Nowadays it is not easy to find some authentic ones which taste as good as it used to be.
Recently I have posted a Kueh Tutu photo on facebook (HERE) which draws over "300+ likes" from readers and some even suggested a few places where we can still find some yummy Kueh Tutu.
KUEH TUTU
嘟嘟糕
嘟嘟糕
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| 3rd Trial of my Kueh Tutu with Coconut Filling |
So when readers ask about Kueh Tutu recipe, I thought perhaps I could try to Google. With lucky, I managed to find some posts online using a similar recipe they adapted from the Food And Travel Magazine (Singapore version). You can read more about Kueh Tutu and where to get it's mould HERE.
Recipe adapted from Food And Travel Magazine, August 2010 issue.
(Make: 12 | Preparation: 15 minutes | Cooking: 8 minutes per batch)
Ingredients:
1 Kueh Tutu Mould
2 Cups Rice Flour
3/4 Teaspoon Salt
1 Teaspoon Caster Sugar
170ml Hot Water
Pandan Leaves, cut into squares
Coconut Filling:
1/2 Cup Fresh Grated and Skinless Coconut
1/4 Cup Brown Sugar/Gula Melaka
Steps On Coconut Filling:-1. Prepare the coconut filling. Heat a pan over medium heat and melt the brown sugar together with some pandan leaves.
2. Stir in the grated coconut and cook until the mixture is well coated with the melted sugar and fairly dry. Set aside.
(You can use either frying pan or microwave method to roast the rice flour)
Steps On Cooked Rice Flour:-3. Next dry roast rice flour in a non-stick pan with some pandan leaves for 2 minutes on medium heat or alternatively you can microwave it on medium high heat (1 minute) with some pandan leaves.
4. When done, remove it from heat and leave it to cool.
5. Mix salt and sugar in the hot water and sprinkle over the roasted rice flour.
6. Using a fork combine the liquid and flour until the mixture is cool enough to touch. this this an important step, the flour mixture should not be too dry nor too wet or else it would affect the end result when shaping the kueh tutu as well as its texture)
7. Sieve the grainy mixture to get a fine and sandy texture. (the texture resemble grated coconut with that bit of moisture)
Steps On Shaping the Kueh Tutu:-8. Fill half the kueh tutu mould with prepared flour, top with 1 teaspoon of the coconut filling and cover with more flour.
9. Place a small piece of pandan leaf over it and press with a square muslin cloth.
10. Turn it over (lightly give it a knock) on the steamer rack with the muslin cloth below.
11. Repeat the above steps until the remaining flour and coconut filling(or peanut filling) have been used up.
12. Steamed the kueh tutu for about 7 minutes on medium heat. Remove from the steamer and serve immediately.
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| 2nd Trial of my Kueh Tutu. Photo taken using iPhone |
Just for your information, a reader(Janetan) wrote me a note to me that she found a useful tips online:-
"to let the kueh stay soft, the secret is roast the rice flour then steamed using steam bath and cover with a wet cloth".Perhaps you would like to consider this point when preparing the rice flour which is the key success of the Kueh Tutu.
Don't worry if you don't get the texture right on the 1st trial, always starts with 1 cup of the flour to test out the recipe if you prefer. Happy trying and I hope to hear from your feedback too.
