Making Of Putu Bambu

Putu means 'portion' in Tamil and as the dish is prevalent in Tamil-speaking areas in South India and Sri Lanka this is the likely origin of its name. It is also very popular in Malaysia, not just among the Indian community, but equally enjoyed by other races as well. Putu consists of coarsely ground rice, grated coconut and water, often spiced with cumin and other spices. Made by slowly adding water to ground rice until the correct texture is achieved, then spiced and steamed with layers of grated coconut, putu is generally cooked in a metal putu kutti vessel with two sections. The lower section holds water and the upper section holds the putu. The rice mixture with grated coconut is inserted into the upper section. Perforated lids separate the sections to allow the steam to pass between them. Other alternative cooking vessels include the use of bamboo stalks which is why Malaysians fondly refer to it as putu bambu.Made in Malaysia putu bambu consists of rice flour cooked with palm sugar, pandan leaf and grated coconut steamed in bamboo pipes.