Putu piring is made primarily from finely pounded
rice flour or
glutinous rice flour, and contains fillings of either ground peanut or brown
palm sugar mixed with shredded coconut. The typical preparation method involves rapid
steaming of both the flour and the filling. Once ready, it is served on
pandan leaves to give it a sweet flavor and scent. In the 1980s, the invention of special steam carts and stainless steel molds for making
kueh tutu helped to popularize this street snack in Singapore on a wider scale, and saw many
kueh tutu outlets selling it in many major supermarkets.
Kueh tutu / Putu mayam Putu piring bears some similarities to
kueh tutu, and is often confused with it. However, there are distinct differences. Also unique to Singapore, it is instead filled with coconut or peanut and is smaller in size. Kueh tutu is also eaten without grated coconut. It also leans towards more of a Singaporean Chinese dessert, having been created by Tan Eng Huat, who first sold it in Singapore during the 1930s at
Bukit Pasoh Road. There is also
putu mayam that is popular with the Singaporean Indian community. ==Cultural impact==