Puttu is a Sri Lankan staple, eaten much like Malaysians would eat rice, served with curries, sambal or other side dishes. This dish requires the use of a puttu kudam (puttu steamer).

Ingredients:

Red rice flour, desiccated coconut, water, salt.

Cara-cara:

1. In a large bowl, mix the red rice flour with warm water and a pinch of salt until it is lightly clumping.
2. Then, break up the clumps until it has a coarse, sand-like texture.
3. Add a thin layer of desiccated coconut in the cylindrical part of the puttu kudam , followed by a thicker layer of rice flour.

4. Repeat with another set of layers and add one more layer of desiccated coconut before closing the lid.
5. Fill the bottom of the puttu kudam with water and place the cylindrical part on top. Bring the water to a boil.
6. The puttu is ready once steam emerges from the top of the puttu kudam, in about 7-10 minutes.

7. Gently push the puttu out of the puttu kudam.

8. Serve with sambal or curry.