Indonesian kues include putu bambu and putu putu. Suji, a type of rice flour, is used to make it, and pandan leaves are used to color it green. Palm sugar is then added, and the dish is steamed in bamboo tubes, hence the name. It is then served with desiccated coconut. This classic small snack is widely available throughout maritime Southeast Asia, particularly in Java, Indonesia, where it is known by the name putu bumbung. Along with other kues, kue putu can be bought in conventional markets and is typically sold by street sellers. Due to its colonial connections with Indonesia, the Netherlands also has kue putu.
Kue putu Cake Recipe
Ingredients
- 2 pic large eggs about 55-58 grams each with a shell
- 100 gr granulated sugar
Dry ingredients:
- 125 gr all-purpose flour
- 15 gr corn starch
- ⅛ tsp salt
Pandan juice:
- 100 ml coconut milk
- 4 pandan leaves see notes
Instructions
Make pandan juice:
- Utilizing kitchen shears, trim the pandan leaves. Combine this with 100 cc of coconut milk in a blender. finely chop before blending. To get 100 ml of pandan coconut milk mixture, strain the mixture. If required, top up with some water.
Prepare the mould:
- Combine the topping's components.
- Depending on the size of your molds, take one tablespoon or more and press it into the bottom of the molds. Make careful to apply firm pressure. Place aside
Prepare the cake batter:
- All the dry ingredients should be whisked together. Set aside.
- Steamer water should be heated to a rolling boil. Using a stand mixer or hand mixer, beat the eggs and sugar until they are thick, creamy, and treble in size. Reduce the speed, add half of the pandan coconut milk mixture, and thoroughly combine. Next, add half of the dry ingredients and well combine. Next, add the remaining pandan coconut milk combination and stir once more. Mix in the remaining dry ingredients just until mixed after adding them. Avoid working the batter too much. If you find any loose flour, fold and re-mix using a rubber spatula.
- Fill the mold with the batter using an ice cream scoop. Completely fill it up. Reduce the heat to medium and steam for five minutes. Greater cakes may require 8 to 10 minutes.
Cooling down:
- Take the cake out of the steamer and immediately unmold it onto a cooling rack so they can thoroughly cool.
Notes
- Fat 8g 12%
- Saturated Fat 7g 44%
- Trans Fat 1g
- Cholesterol 19mg 6%
- Sodium 41mg 2%
- Potassium 79mg 2%
- Carbohydrates 13g 4%
- Fiber 2g 8%
- Sugar 6g 7%
- Protein2g 4%
- Vitamin A 27IU 1%
- Vitamin C 1mg 1%
- Calcium 7mg 1%
- Iron1mg 6%
Final Thought:
Putu ayu, puteri ayu, and seri ayu pandan are soft, spongey, steamed pandan coconut cupcakes that are a common snack or jajanan pasar in Southeast Asia. Take a look at this simple recipe for steamed kueh to learn how to make it. Kue putu ayu pandan is a favorite of my kids’. They have a wonderful scent of pandan and coconut and are soft and spongy. In Malay, putu ayu is sometimes referred to as apam puteri ayu or seri ayu. I used micro muffin cups to steam puteri ayu before my mother bought me the specialized molds. Despite being less appealing, they nevertheless taste nice. Now that I have the molds, they resemble putu ayu more accurately.
