Ingredients with Measurements:
- 500g grated cassava
- 200g rice flour
- 200g sugar
- 1 tsp salt
- 1 cup water
- 1 pandan leaf, tied into a knot
- Grated coconut, for serving
Special equipment needed:
- Putu bamboo steamer
- Cheesecloth
Step-by-step instructions:
1. In a mixing bowl, combine grated cassava, rice flour, sugar, and salt. Mix well.
2. Slowly add water to the mixture while stirring until it forms a smooth batter.
3. Add the pandan leaf to the batter and mix well.
4. Cut cheesecloth into 10cm x 10cm squares and place them in the putu bamboo steamer.
5. Spoon the batter into the cheesecloth until it is 3/4 full.
6. Steam the putu ubi for 10-15 minutes or until cooked through.
7. Remove the putu ubi from the steamer and let it cool for a few minutes.
8. Serve the putu ubi with grated coconut on top.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 10-12 pieces
Nutritional information:
Calories per serving: 200
Fat: 5g
Carbohydrates: 40g
Protein: 2g
Substitutions for ingredients:
- Pandan leaf can be substituted with vanilla extract or pandan essence.
- Grated cassava can be substituted with grated sweet potato or taro.
Variations:
- Add a few drops of food coloring to the batter for a colorful twist.
- Mix in some chopped nuts or raisins to the batter for added texture.
Tips and tricks:
- Make sure the putu bamboo steamer is well-oiled before placing the cheesecloth to prevent the putu ubi from sticking.
- Do not overfill the cheesecloth with batter as it will expand during steaming.
- Serve the putu ubi immediately after cooking for the best texture.
Storage instructions:
Store leftover putu ubi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the putu ubi in a steamer for a few minutes until heated through.
Presentation ideas:
Arrange the putu ubi on a plate and sprinkle some grated coconut on top for a simple yet elegant presentation.
Garnishes:
Sprinkle some chopped nuts or raisins on top of the putu ubi for added texture and flavor.
Pairings:
Serve the putu ubi with a cup of hot tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Enjoy the putu ubi on its own or pair it with some fresh fruit for a light and refreshing dessert.
Troubleshooting advice:
- If the putu ubi is too dry, add a little more water to the batter.
- If the putu ubi is too wet, add a little more rice flour to the batter.
Food safety advice:
Make sure to use clean and fresh ingredients when making the putu ubi. Wash your hands and utensils thoroughly before handling the ingredients.
Food history:
Putu ubi is a traditional Malaysian and Indonesian dessert made from grated cassava and rice flour. It is often served as a snack or dessert and is popular during festive occasions.
Flavor profiles:
Putu ubi has a sweet and slightly nutty flavor with a soft and chewy texture.
Serving suggestions:
Serve the putu ubi warm or at room temperature with some grated coconut on top.
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Region: Indonesian