Putu bambu

Puttu is a South Indian and Sri Lankan breakfast dish of steamed cylinders of ground rice layered with coconut. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is served with side dishes such as palm sugar or chickpea curry or banana. In the Malay Archipelago, puttu, known as putu bambu in Malay or puto bumbóng in Tagalog, consists of rice flour cooked with palm sugar, pandan leaf and desiccated coconut, steamed in bamboo pipes.

Additional info

Difficulty level:
4 - 6
Preparation time:
20 minutes
Cooking time:
40 minutes


350-400 grams of rice flour
300 milliliters of water
150 grams of palm sugar
1 teaspoon of salt
2 pandan leaves
150 grams of grated coconut (or desiccated coconut)

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.