Ramlah (left) preparing the putu piring with the help of Muhammad Amirul (centre) and Rozita at Gerai Tok Kaya.
WHEN I was young lad, one of my favourite desserts was putu piring, a fragrant palm-sized round dessert made from rice flour, melted palm sugar (gula enau melaka) and freshly grated coconut, and pressed onto a small piece of banana leaf.
On weekends, I would wait for my father to bring home this soft treat, packed in a plastic sheet and brown paper, from Mak Timah’s stall in Kampung Baru, Kuala Lumpur in the early 1970s.
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