Kue Putu - Steamed Pandan Rice Cakes

Ingredients

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/4 cup (60ml) pandan juice or pandan extract 1/4 cup (60ml) pandan juice or pandan extract
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1/2 cup (100g) palm sugar, grated 1/2 cup (100g) palm sugar, grated
• Banana leaves, cut into small squares for wrapping Banana leaves, cut into small squares for wrapping

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 2g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, pandan juice, sugar, salt, and water. Mix well until a smooth batter is formed.
2. 2.
   In a steamer, bring water to a boil.
3. 3.
   Take a small piece of banana leaf and fold it into a cone shape, securing it with a toothpick at the bottom.
4. 4.
   Fill the cone with the rice flour batter, leaving some space at the top for the filling.
5. 5.
   Steam the filled cones for about 10 minutes or until the cakes are cooked through.
6. 6.
   Meanwhile, in a separate bowl, mix the grated coconut and palm sugar until well combined.
7. 7.
   Once the cakes are cooked, remove them from the steamer and let them cool slightly.
8. 8.
   Gently remove the toothpick and carefully unwrap the banana leaf to reveal the cylindrical rice cake.
9. 9.
   Fill the hollow center of each cake with the grated coconut and palm sugar mixture.
10. 10.
    Serve the Kue Putu warm and enjoy!

Treat your ingredients with care...

• Pandan juice — If fresh pandan leaves are available, blend them with water and strain the mixture to obtain the juice. Alternatively, pandan extract can be found in many Asian grocery stores.
• Grated coconut — Use fresh or frozen grated coconut for the best texture and flavor. If using desiccated coconut, rehydrate it with a little warm water before mixing with the palm sugar.

Tips & Tricks

• To enhance the aroma of the pandan, you can add a pandan leaf to the steaming water.
• If you don't have banana leaves, you can use parchment paper or aluminum foil as a substitute for wrapping the cakes.
• For a variation, you can add a small piece of palm sugar in the center of each cake before steaming, creating a delightful surprise when bitten into.
• Leftover Kue Putu can be stored in an airtight container in the refrigerator for up to 2 days. Steam them again for a few minutes to reheat before serving.

Serving advice

Serve Kue Putu warm as a delightful snack or dessert. They are best enjoyed fresh out of the steamer when the cakes are still soft and the filling is gooey.

Presentation advice

Arrange the Kue Putu on a platter lined with banana leaves for an authentic touch. Sprinkle some grated coconut on top for added visual appeal.