Kue Putu

🧂 Ingredients

• 200 g Rice flour(Use fine rice flour for best texture. If using coarser flour, you may need to adjust moisture slightly.)
• 100 ml Water(Approximately, for dampening the rice flour. Adjust as needed.)
• 100 g Palm sugar (Gula Merah)(Finely chopped or grated. This is for the filling.)
• 100 g Grated coconut(Freshly grated is best for flavor and texture. Can be steamed briefly beforehand for a softer texture.)
• 3 Pandan leaves(Tied into knots. Used for flavoring the steaming water and potentially lining the molds.)
• 1/4 teaspoon Salt(To enhance the flavor of the rice cake and coconut.)

👨‍🍳 Instructions

1. 1

   Prepare the damp rice flour: In a bowl, combine the rice flour and salt. Gradually add water, mixing with your fingertips until the flour resembles wet sand. It should hold its shape when squeezed but crumble easily. If it's too dry, add a tiny bit more water; if too wet, add a little more rice flour. Spread the mixture on a tray and steam for 10-15 minutes until it's slightly translucent and cooked through. Let it cool completely.

   ⏱️ 25 minutes
2. 2

   Prepare the molds: If using traditional bamboo tubes (putu molds), ensure they are clean. You can optionally line them with a small piece of pandan leaf or a banana leaf to prevent sticking and add aroma. If using other molds, lightly grease them.

   ⏱️ 5 minutes
3. 3

   Assemble the Kue Putu: Fill each mold about halfway with the cooled, steamed rice flour mixture. Create a small well in the center and place a teaspoon of chopped palm sugar inside. Cover the palm sugar with more rice flour mixture, filling the mold to the top. Gently tap the mold to settle the ingredients.

   ⏱️ 10 minutes
4. 4

   Steam the Kue Putu: Bring water to a rolling boil in a steamer. Add the knotted pandan leaves to the steaming water for aroma. Carefully place the filled molds into the steamer. Steam over high heat for 10-15 minutes, or until the cakes are firm and cooked through. You might hear a distinctive whistling sound from the bamboo molds as they cook, indicating they are nearly done.

   ⏱️ 15 minutes
5. 5

   Serve: Carefully remove the Kue Putu from the molds. Serve immediately while warm, generously topped with fresh grated coconut. The contrast between the warm, slightly chewy cake, the molten palm sugar center, and the cool, fresh coconut is key.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The distinctive whistling sound from traditional bamboo molds is a sign that the Kue Putu is almost ready.
• ✓Kue Putu is a beloved Indonesian street food, often enjoyed as a sweet treat or snack.
• ✓The combination of warm steamed cake, melted palm sugar, and cool, fresh coconut is essential to its appeal.

🔄 Variations

• Use brown sugar or dark muscovado sugar if palm sugar is unavailable.
• Add a drop of green food coloring to the rice flour mixture for a more vibrant color, mimicking pandan.
• Some variations include a pinch of salt in the grated coconut for a sweet and savory contrast.

🥗 Nutrition

Per serving