How to Make Putu Ayu: A Steamed Coconut Rice Cake That Will Delight Your Senses

Putu ayu, a vibrant green Indonesian treat, is more than just a steamed cake; it’s a delightful explosion of textures and flavors. Imagine sinking your teeth into a fluffy pandan rice cake, revealing a sweet surprise of melted palm sugar, all while enjoying the aroma of coconut. This guide will walk you through each step to create these delightful little cakes right in your own kitchen!

Why You Should Try Making Putu Ayu

If you’re looking for a unique and delicious dessert that’s easy to make, putu ayu is the perfect choice! This steamed cake is:

• Uniquely Flavored: The combination of pandan, coconut, and palm sugar creates a flavor profile that’s both familiar and exotic.
• Texturally Exciting: The soft, airy cake paired with the gooey melted palm sugar center offers a wonderful contrast in every bite.
• Relatively Simple to Prepare: While it might seem intricate, the process is surprisingly straightforward, making it ideal for bakers of all levels.

Ingredients You’ll Need

For the Cake:

• 1 cup rice flour
• ½ cup tapioca flour
• 1 teaspoon salt
• 1 cup coconut milk
• ½ cup pandan juice (extracted from blended pandan leaves)
• Green food coloring (optional, for a more vibrant green)

For the Filling:

• ½ cup grated palm sugar (gula melaka)

Other:

• Banana leaves, cut into 4-inch squares (for steaming)

Equipment You’ll Need

• Steamer
• Mixing bowls
• Whisk
• Spoon
• Putu Ayu molds (or small cups can be used as a substitute)

Let’s Make Putu Ayu!

Step 1: Preparing the Batter

1. In a large bowl, whisk together the rice flour, tapioca flour, and salt.
2. Gradually add the coconut milk and pandan juice, whisking constantly to avoid lumps.
3. If using, add a few drops of green food coloring for a more vibrant green hue.
4. Set the batter aside to rest for about 15 minutes. This allows the flour to fully hydrate, resulting in a lighter cake.

Step 2: Steaming the Putu Ayu

1. While the batter rests, prepare your steamer by filling it with water and bringing it to a boil.
2. Line the putu ayu molds (or small cups) with the banana leaves, ensuring the shiny side faces up.
3. Fill each mold about ¾ full with the batter.
4. Add a teaspoon of grated palm sugar to the center of each mold, pressing it lightly into the batter.
5. Steam the putu ayu for about 10-15 minutes, or until the cakes are cooked through and springy to the touch.

Step 3: Serving Your Delightful Treat

1. Once cooked, carefully remove the putu ayu from the molds.
2. Serve them warm, as the melted palm sugar center will be deliciously gooey.

Tips for the Best Putu Ayu

• Pandan Juice is Key: Freshly squeezed pandan juice provides the best flavor and aroma. If you can’t find pandan leaves, you can substitute with a teaspoon of pandan extract, but be aware that the flavor will be less intense.
• Don’t Overmix: Overmixing the batter can develop the gluten in the rice flour, resulting in a chewier, denser cake. Mix just until the ingredients are combined.
• Steaming is Crucial: Ensure your steamer is producing a good amount of steam before adding the cakes. This will help them cook evenly and prevent them from becoming soggy.