Putu Bambu (Bamboo Rice Cake) Recipe

Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of water
- 1 cup of coconut milk
- 1/2 cup of palm sugar
- 1/2 teaspoon of salt
- 2-3 pandan leaves, tied into a knot
- Banana leaves, cut into small squares

Special equipment needed:
- Putu Bambu mold (bamboo steamer)

Step-by-step instructions:
1. In a mixing bowl, combine rice flour, water, coconut milk, salt, and pandan leaves. Mix well until the batter is smooth.
2. In a separate pan, melt the palm sugar with a little bit of water until it dissolves.
3. Add the melted palm sugar to the batter and mix well.
4. Fill the Putu Bambu mold with the batter, leaving a little bit of space at the top.
5. Place the mold in a bamboo steamer and steam for 5-7 minutes.
6. Remove the mold from the steamer and let it cool for a few minutes.
7. Using a skewer or chopstick, gently push the Putu Bambu out of the mold and onto a banana leaf square.
8. Repeat the process until all the batter is used up.
9. Serve the Putu Bambu warm with grated coconut on top.


Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes per batch
5. Temperature:
Steam at medium-high heat.
Serving size:
Makes about 12-15 pieces.

Nutritional information:
Calories per serving: 130
Total fat: 3g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 9g
Protein: 2g

Substitutions for ingredients:
- Regular sugar can be used instead of palm sugar.
- If pandan leaves are not available, vanilla extract can be used instead.

Variations:
- Add food coloring to the batter to create different colors.
- Add chopped nuts or dried fruits to the batter for added texture and flavor.

Tips and tricks:
- Make sure the batter is smooth and free of lumps.
- Do not overfill the mold, as the Putu Bambu will expand during steaming.
- Use a skewer or chopstick to gently push the Putu Bambu out of the mold to prevent it from breaking.

Storage instructions:
Store leftover Putu Bambu in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, steam the Putu Bambu for 2-3 minutes until heated through.

Presentation ideas:
Arrange the Putu Bambu on a platter and sprinkle with grated coconut. Serve with a cup of hot tea.

Garnishes:
Grated coconut, chopped nuts, or dried fruits.

Pairings:
Hot tea or coffee.

Suggested side dishes:
None.

Troubleshooting advice:
- If the Putu Bambu is too dry, add a little bit more water to the batter.
- If the Putu Bambu is too wet, add a little bit more rice flour to the batter.

Food safety advice:
Make sure to wash the banana leaves thoroughly before using them.

Food history:
Putu Bambu is a traditional Indonesian snack that is made from rice flour and coconut milk. It is usually served with grated coconut on top.

Flavor profiles:
Sweet, coconutty, and slightly chewy.

Serving suggestions:
Serve the Putu Bambu as a snack or dessert.

Related Categories

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Region: Indonesian

Taste: Sweet, Savory, Fragrant, Nutty