Kueh Tutu

Desserts
Sides/Snacks

Easy Level:

Cook Time:

Servings:

12 pieces

Kueh tutu is a small steamed cake made of finely pounded rice flour and filled with either ground peanuts or grated coconut cooked in gula melaka.
It is made by steaming rice flour in a special mould. The step of dry frying the rice flour, sieving it after adding water to it and letting it rest 30 minutes before steaming will ensure the unmolding process goes smoothly without cracks.
For those who prefer your kueh light and airy, don’t compress the rice flour when molding.
Give it a try, with family members or friends. Create the perfect bonding moment and enjoy piping hot kueh tutus in the comfort of your homes!

#themeatmensg #simple #delicious #tutukueh #pasarmalamsnack

Ingredients

Adjust Servings
US / Metric
0.00
g
g
rice flour
0.00
g
g
rice flour
0.00
pandan leaves (cut into 5cm)
0.00
pandan leaves (cut into 5cm)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
ml
ml
hot water
0.00
ml
ml
hot water

Coconut filling:

0.00
g
g
grated coconut
0.00
g
g
grated coconut
0.00
g
g
chopped gula Melaka
0.00
g
g
chopped gula Melaka
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
pandan leaves (cut into 5cm lengths)
0.00
pandan leaves (cut into 5cm lengths)

Peanut Filling

0.00
g
g
ground peanut
0.00
g
g
ground peanut
0.00
g
g
sugar
0.00
g
g
sugar

For steaming

0.00
square 8x8cm muslin cloth
0.00
square 8x8cm muslin cloth
0.00
square 8x8cm banana leaf
0.00
square 8x8cm banana leaf

Steps

1

Place 70g chopped gula Melaka, 2 tbsp water and pandan leaves in non-stick wok/pan. Once the gula melaka has melted add in ¼ tsp salt and 80g grated coconut. Fry for 3 minutes and set aside.
Place 70g chopped gula Melaka, 2 tbsp water and pandan leaves in non-stick wok/pan. Once the gula melaka has melted add in ¼ tsp salt and 80g grated coconut. Fry for 3 minutes and set aside.
Mark as completed

2

Mix 50g roasted peanut powder with 40g sugar. Set aside.
Mix 50g roasted peanut powder with 40g sugar. Set aside.
Mark as completed

3

Dry fry 130g of rice flour with 3 pandan leaves on medium heat for 5 minutes. Discard pandan leaves. Cool the roasted rice flour.
Dry fry 130g of rice flour with 3 pandan leaves on medium heat for 5 minutes. Discard pandan leaves. Cool the roasted rice flour.
Mark as completed

4

Dissolve ¼ tsp salt and 2 tsp sugar in 80ml hot water.
Dissolve ¼ tsp salt and 2 tsp sugar in 80ml hot water.
Mark as completed

5

Sprinkle the water mixture onto the roasted rice flour. Use a fork to crumble the wet dough. The end result should be bread crumb like texture.
Sprinkle the water mixture onto the roasted rice flour. Use a fork to crumble the wet dough. The end result should be bread crumb like texture.
Mark as completed

6

Sieve the rice flour mixture to get a sand like texture. Rest it for 30 minutes.
Sieve the rice flour mixture to get a sand like texture. Rest it for 30 minutes.
Mark as completed

7

Using a kueh tutu mould, fill half of the mould with the rice flour, spoon in ½ tsp of gula melaka coconut filling / peanut filling and cover with roasted rice flour mixture.
Using a kueh tutu mould, fill half of the mould with the rice flour, spoon in ½ tsp of gula melaka coconut filling / peanut filling and cover with roasted rice flour mixture.
Mark as completed

8

Cover with a muslin cloth and place it down on a steamer rack. Gently unmold it.
Cover with a muslin cloth and place it down on a steamer rack. Gently unmold it.
Mark as completed

9

Repeat the process until the steamer rack is full.
Repeat the process until the steamer rack is full.
Mark as completed

10

Steam for 7 minutes.
Steam for 7 minutes.
Mark as completed

11

Remove by inverting it on a plate. Gently peel off the cloth. Place a banana leaf on it and invert back.
Remove by inverting it on a plate. Gently peel off the cloth. Place a banana leaf on it and invert back.
Mark as completed

12

Eat it while it’s steaming hot..yummms
Eat it while it’s steaming hot..yummms
Mark as completed

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