Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup coconut milk
- 1/4 cup water
- 1/2 teaspoon pandan extract
- 1/4 cup grated coconut
- 1/4 cup palm sugar, chopped
- 12 pandan leaves
Special equipment needed:
- Bamboo steamer
- Small muffin cups or banana leaves
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, sugar, salt, and baking powder. Mix well.
2. In a separate bowl, mix coconut milk, water, and pandan extract.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. In a small pan, melt the palm sugar until it becomes a thick syrup.
5. Mix the grated coconut with the palm sugar syrup.
6. Cut the pandan leaves into small pieces and place them at the bottom of the muffin cups or banana leaves.
7. Pour the batter into the cups or leaves until they are half full.
8. Add a spoonful of the coconut filling on top of the batter.
9. Pour more batter on top of the filling until the cups or leaves are almost full.
10. Steam the kue putu ayu for 15-20 minutes until cooked.
11. Remove from the steamer and let cool before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Steam at medium heat.
Serving size:
Makes 12 kue putu ayu.
Nutritional information:
Calories per serving: 129
Fat: 3g
Carbohydrates: 25g
Protein: 1g
Sodium: 101mg
Sugar: 12g
Substitutions for ingredients:
- You can use regular sugar instead of palm sugar.
- If you don't have pandan extract, you can use vanilla extract instead.
Variations:
- You can add chopped nuts or raisins to the coconut filling.
- You can use different types of filling such as chocolate, cheese, or fruit.
Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Don't overfill the cups or leaves as the kue putu ayu will expand during steaming.
- To prevent the kue putu ayu from sticking to the cups or leaves, brush them with oil before pouring the batter.
Storage instructions:
Store the kue putu ayu in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Steam the kue putu ayu for a few minutes to reheat before serving.
Presentation ideas:
Arrange the kue putu ayu on a plate and sprinkle with grated coconut.
Garnishes:
You can garnish with pandan leaves or edible flowers.
Pairings:
Kue putu ayu goes well with tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a light salad.
Troubleshooting advice:
- If the kue putu ayu is too dry, add more coconut milk to the batter.
- If the kue putu ayu is too wet, add more rice flour to the batter.
Food safety advice:
Make sure to use clean and sanitized utensils and equipment when preparing the kue putu ayu.
Food history:
Kue putu ayu is a traditional Indonesian snack that originated from Java. It is made from rice flour, coconut milk, and pandan leaves.
Flavor profiles:
Kue putu ayu has a sweet and fragrant flavor from the coconut milk and pandan leaves.
Serving suggestions:
Serve the kue putu ayu as a snack or dessert.
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Region: Indonesian