Tu Tu Kueh is a beloved childhood snack of Singaporeans and Malaysians alike. This traditional steamed rice cake is made from a mixture of rice flour and water, which is then steamed in a special mold, often made of metal or bamboo. It has a soft, fluffy texture and a sweet, fragrant aroma that is sure to tantalize your taste buds.

The cake is typically filled with a sweet filling, such as grated coconut mixed with palm sugar (gula melaka) or sometimes peanut and sugar mixture. It's a popular snack at food markets and hawker centers across Singapore and Malaysia, where it's usually served on a piece of pandan leaf or banana leaf. These leaves add a subtle fragrance to the dish that enhances its overall flavour.

If you're a fan of sweet treats, then you definitely don't want to miss out on Tu Tu Kueh. It's best enjoyed fresh and warm, straight out of the steamer, before it cools down and loses its soft texture and flavour. So, the next time you're in Singapore or Malaysia, make sure to try this delicious and traditional snack. By the way, my personal favourite is the Coconut Filling Tu Tu Kueh.

Tu Tu Kueh Recipe:

Ingredients:

• 1 cup rice flour
• 1/2 cup water
• 1/2 cup coconut milk
• 1/4 teaspoon salt
• 1/2 cup grated coconut
• 1/2 cup palm sugar (gula melaka), chopped or grated
• Optional: 1/2 cup finely chopped peanuts mixed with 2 tablespoons granulated sugar
• Pandan leaves or banana leaves, cut into small squares

Equipment:

• Tu Tu Kueh mold or small, round-shaped molds (e.g., silicone cupcake molds)
• Steamer or a large pot with a steaming rack
• Mixing bowl
• Small saucepan

Instructions:

1. Prepare the steamer or the pot with a steaming rack by filling it with water and bringing it to a boil.

2. In a mixing bowl, combine the rice flour, water, coconut milk, and salt. Stir well until you achieve a smooth, thick batter.

3. In a small saucepan, mix the grated coconut and palm sugar. Cook over low heat, stirring continuously until the sugar melts and the mixture is well combined. Remove from heat and let it cool slightly. Alternatively, you can use the peanut and sugar mixture as the filling.

4. Place a pandan or banana leaf square at the bottom of each mold. Spoon a tablespoon of the rice flour batter into the mold, making sure to cover the leaf completely.

5. Add a heaping teaspoon of the coconut filling or peanut filling in the center of the batter. Top with another tablespoon of batter to cover the filling completely.

6. Place the filled molds into the steamer or on the steaming rack in the pot. Cover and steam for 8-10 minutes, or until the Tu Tu Kueh is cooked through and firm to the touch.

7. Carefully remove the Tu Tu Kueh from the steamer, using a butter knife or spatula to gently loosen the edges if necessary. Unmold onto a serving plate.

8. Serve the Tu Tu Kueh warm, with the pandan or banana leaf still attached to the bottom. Enjoy this delicious traditional treat!

Note: Tu Tu Kueh is best enjoyed fresh and warm. If you have leftovers, store them in an airtight container in the refrigerator and reheat by steaming for a few minutes before serving.