Ingredient and Portion
Putu Bola
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From Ananda Bhavan Restaurant Submit
Moulded into the shape of a ball and usually consumed at breakfast, the soft and fluffy Putu Bola was invented by the iconic Putu Mayam sellers who migrated to Singapore from India.
Opened in 1924, Ananda Bhavan Restaurant is Singapore’s oldest and most established Indian vegetarian restaurant, offering authentic North and South Indian as well as Indian-Chinese fusion cuisine. Throughout its history spanning more than eight decades, the philosophy of the restaurant remains unchanged - authentic Indian vegetarian fare with no MSG, no preservatives, no additives and no re-using of cooking oil.
Opened in 1924, Ananda Bhavan Restaurant is Singapore’s oldest and most established Indian vegetarian restaurant, offering authentic North and South Indian as well as Indian-Chinese fusion cuisine. Throughout its history spanning more than eight decades, the philosophy of the restaurant remains unchanged - authentic Indian vegetarian fare with no MSG, no preservatives, no additives and no re-using of cooking oil.
Rice flour, 500 grams
Desiccated coconut, 450 grams
Salt, 2 grams
Red Sugar and desiccated coconut, to serve
Desiccated coconut, 450 grams
Salt, 2 grams
Red Sugar and desiccated coconut, to serve
Method
1. Add 100 grams of water to 500 grams of rice flour
2. Loosely knead the mixture
3. Sieve the mixture and steam it for 10 minutes at 100°C
4. Add the fresh desiccated coconut to the steamed flour and shape into balls of about 80 grams each
5. Steam the mixture again for another 10 minutes at 100°C
6. Serve the Putu Bola with red sugar and desiccated coconut
2. Loosely knead the mixture
3. Sieve the mixture and steam it for 10 minutes at 100°C
4. Add the fresh desiccated coconut to the steamed flour and shape into balls of about 80 grams each
5. Steam the mixture again for another 10 minutes at 100°C
6. Serve the Putu Bola with red sugar and desiccated coconut
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