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PUTU/PIUTU
Kampung Kabogan Baru, 91308 Semporna, SabahPicture
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Introduction and history
INTRODUCTION AND HISTORY
Putu or Piutu is a traditional food that is very popular among the Bajau Laut and Suluk ethnic groups in Sabah, especially in the east coast areas such as Semporna, Lahad Datu, and Sandakan. This dish serves as a substitute for rice and is often a staple food for both ethnic groups. Putu is produced entirely from cassava that is finely grated, then squeezed to remove excess water where this process is done to obtain 'Tepung Panggih' before being steamed until cooked using a steamer known as 'Pamutuhan' or can use another steamer (Gundah Arakani, 2024).
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● 3 cassava stalks
● ½ tablespoon salt
● ½ water
1. Peel the cassava skin and cut it into small pieces so that it is easy to grate.
2. Grate the cassava until it becomes fine.
3. Squeeze the grated cassava using a clean cloth to remove the excess water and starch. This process will produce flour called 'panggih flour'.
4. Sprinkle the salt to taste into the panggih flour that has been squeezed earlier.
5. Put the panggih flour in the steamer and shape it into a round or flat shape.
6. Steam the dough until cooked (about 30 minutes) until the putu becomes chewy and perfectly cooked.
7. Lift and serve putu/piutu with side dishes.
Gundah binti Arakani. 93 years old. Kampung Kabogan Baru, Semporna, Sabah. 1 October 2024.
Reference Source
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Location
State JKKN Contact Information
Puan Nurshahrinna Syahrial
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sabah
Kompleks JKKN Sabah,
Jalan Tasik off KM4 Jalan Penampang,
88200 Kota Kinabalu
SABAH
088-205070
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