Putu

Cylindrical steamed rice flour cakes with a palm sugar center, cooked in bamboo tubes with a whistle of steam.

Ingredients

• 400g firm tofu
• 300g fried shallot crackers (krupuk)
• 1 tbsp minced garlic
• 1 tsp palm sugar
• 3 tbsp coconut oil
• 1 cup shallots, sliced
• a handful of fresh kaffir lime leaves, chopped
• coconut cream, to taste
• 500ml tamarind water
• 1/2 tsp crushed candlenuts
• 1 cup long beans, sliced

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the rice noodles and ground turmeric until evenly combined.

3. 3

   In a separate bowl, blend the crispy fried shallots with the tamarind water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 10 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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