Putu Piring

In this mad, mad world of IT wheely-dealing, one man chose to jump ship by quiting a well-paying job as an IT specialist to make a living out of perfecting the art of putu making.

I must say that he has picked the right item to sell as there's a growing awareness and demand for the traditional Malay Putu Piring which is becoming a rarity in Singapore.

Just a year ago, Mohd Amin Mohd Yusof set up his humble corner at Lau Pa Sat. His aim: to make the perfect putu piring, as good as, if not better, than the famous Putu Piring from Haig Road . Judging by his putu, well…. his loyal customers can safely say that he's close to coming up with the perfect product.

Mohd Amin takes pride in his technique of giving his putu piring the right texture, a technique that has been tried, tested and perfected over a period of more than 6 months. It's steamed at "just the right temperature", and the flour is not just plain flour. Carefully mixed with other ingredients including starch, the flour mix is made from an age-old secret recipe. The flour is of a certain brand which he refuses to divulge. All these are "trade secrets", he whispers. But there's still room for improvement, he humbly declares.

Mohd Amin's passion and diligence is not unlike that of a hardworking R&D worker. It's heartwarming, especially when they are shared by his wife and children, who help out at the stall occasionally. His long-term goal is to open a cafe, and extend his putu business to re-discovering the dying art of putu bambu. Eventually, he wants his son to take over his putu-making business.

The Lowdown:

Spongy yet soft, served with a generous helping of gula melaka that are specially imported and carefully melted in the microwave. The taste is luscious, giddying and sinful when melting hot. He tops if off with lightly salted grated coconut and just bits of pandan leaves, merely sprinkled over the putu, because "some of my customers don't like the scent," he says. The spongy effect is achieved not just by the choice of flour, but by paying attention to details such as the type of white cloth used to cover the putu -"not too coarse" and the steam - "not too strong". Five pieces cost $2.

This man refuses to be rushed. His perfect putu will be ready only after five minutes, and usually you'll have to wait an average of 15-20 minutes because he's stacked with countless orders. So, order first, then go get your lunch or dinner and collect your order later. But patience is always rewarded. Eat it while it's piping hot!

Dish:	Padi Putu Piring
Where:	#01-37 Lau Pa Sat Festival Market
When:	Monday-Friday 10am-9pm Saturday 11am-9pm Sunday 3pm-9pm
Price:	5 for $2
Test date:	March 2000
Rating:	Excellent

 

Text by Siti Rohanah Koid