Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup sugar
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp pandan extract
- 1/2 cup grated coconut
- 1/4 tsp vanilla extract
- 6 pandan leaves
Special equipment needed:
- Steamer
- Putu Ayu mold
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, baking powder, and salt. Mix well.
2. Add coconut milk, water, pandan extract, and vanilla extract. Mix until smooth.
3. Pour the mixture into a blender and blend until smooth.
4. Add grated coconut and blend for a few seconds.
5. Pour the mixture into a saucepan and add pandan leaves. Cook over medium heat, stirring constantly, until the mixture thickens and becomes sticky.
6. Remove pandan leaves and let the mixture cool for a few minutes.
7. Grease the Putu Ayu mold with oil and fill each mold with the mixture.
8. Steam the Putu Ayu for 10-15 minutes or until cooked.
9. Remove from the steamer and let it cool for a few minutes before removing from the mold.
10. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 12 Putu Ayu
Nutritional information:
Calories per serving: 120
Fat: 3g
Carbohydrates: 22g
Protein: 1g
Sodium: 50mg
Sugar: 10g
Substitutions for ingredients:
- Pandan extract can be substituted with green food coloring.
- Grated coconut can be substituted with desiccated coconut.
Variations:
- Add chocolate chips to the mixture for a chocolatey twist.
- Add chopped nuts to the mixture for a crunchy texture.
Tips and tricks:
- Make sure to grease the mold with oil to prevent the mixture from sticking.
- Do not overfill the mold to prevent the mixture from overflowing.
- Use freshly grated coconut for a better taste.
Storage instructions:
Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Steam the Putu Ayu for a few minutes to reheat.
Presentation ideas:
Arrange the Putu Ayu on a plate and sprinkle with grated coconut.
Garnishes:
Garnish with pandan leaves.
Pairings:
Serve with a cup of hot tea.
Suggested side dishes:
Serve with steamed rice.
Troubleshooting advice:
- If the mixture is too thick, add a little bit of water.
- If the mixture is too runny, add a little bit of rice flour.
Food safety advice:
Make sure to use clean and fresh ingredients. Wash your hands before handling the ingredients.
Food history:
Kue Bugis Putu Ayu is a traditional Indonesian snack that originated from the Bugis tribe in South Sulawesi.
Flavor profiles:
Sweet, coconutty, and pandan-flavored.
Serving suggestions:
Serve as a snack or dessert.
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Region: Indonesian