Tutu Malai
A traditional Timorese dessert made from glutinous rice flour, coconut milk, and palm sugar, often steamed in banana leaves to create a sweet, chewy, and fragrant treat.
🧂 Ingredients
- 250 g Glutinous rice flour
- 200 ml Coconut milk
- 150 g Palm sugar(chopped)
- 50 ml Water
- 0.5 tsp Salt
- Banana leaves(wilted and cut into squares for wrapping)
👨🍳 Instructions
- 1
In a saucepan, combine palm sugar and water. Heat gently until the sugar dissolves completely. Strain the syrup to remove any impurities and set aside.
💡 Tip: Ensure all palm sugar is dissolved for a smooth syrup. - 2
In a bowl, combine glutinous rice flour and salt.
💡 Tip: Using a whisk can help prevent lumps. - 3
Gradually add coconut milk to the flour mixture, stirring until a smooth, thick batter forms. Then, gradually incorporate the palm sugar syrup until well combined.
💡 Tip: Add coconut milk and syrup slowly to achieve the right consistency. - 4
Wilt the banana leaves by briefly passing them over a low flame or dipping them in hot water. This makes them pliable and prevents tearing.
💡 Tip: Be careful not to burn the banana leaves. - 5
Place a portion of the batter onto a prepared banana leaf square. Fold the leaf to create a neat parcel, securing with toothpicks if necessary.
💡 Tip: Don't overfill the banana leaves. - 6
Arrange the parcels in a steamer basket. Steam over medium-high heat for 30-40 minutes, or until the tutu malai is firm and cooked through.
💡 Tip: Ensure there is enough water in the steamer. - 7
Let the tutu malai cool slightly before unwrapping and serving.
💡 Tip: Serve warm or at room temperature.
💡 Pro Tips
- ✓If banana leaves are unavailable, you can use parchment paper or small heatproof molds.
- ✓Adjust the amount of palm sugar to your preferred sweetness.
- ✓The texture should be chewy and slightly sticky.
🔄 Variations
- Add shredded coconut to the batter for extra texture.
- Infuse the coconut milk with pandan leaves for added fragrance.