Putu Ayu
Putu Ayu are delicate Indonesian steamed cakes with a pandan-infused sponge and a topping of grated coconut. These vibrant green cakes are moist, fragrant, and offer a delightful balance of sweet and savory flavors.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 202 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
topping
- 150 ggrated coconut, fresh, unsweetened
- 0.25 tspsalt
cake
- 200 gall-purpose flour, sifted
- 1 tspbaking powder
- 3 pcsegg, large
- 150 ggranulated sugar
- 1 tsppandan paste
- 100 mlcoconut milk, full-fat
molds
- 1 tbspvegetable oil
Equipment
steaming molds · steamer pot · spatula · electric mixer · kitchen towel · mixing bowls · whisk · steamer basket
The method
Step by step
- 1
Prepare your steaming molds (such as small fluted bundt molds or muffin molds) by lightly greasing them with vegetable oil.
About 3 min
- 2
In a bowl, combine the grated coconut and salt for the topping. Mix well and press a small amount into the bottom of each prepared mold, ensuring it forms a compact layer.
About 5 min
Cook’s note: Press the coconut firmly so it adheres well and doesn't fall off after steaming.
- 3
Fill a large steamer pot with water, but do not turn on the heat yet. The water should not touch the bottom of the steamer basket.
About 1 min
- 4
In a separate large bowl, whisk together the all-purpose flour and baking powder until thoroughly combined.
About 2 min
Cook’s note: Sifting the flour helps prevent lumps in the batter.
- 5
In another bowl, using an electric mixer, beat the eggs and granulated sugar on high speed until the mixture is pale, thick, and fluffy, reaching the ribbon stage. This will take about 5-7 minutes.
About 7 min
Cook’s note: The ribbon stage means that when you lift the beaters, the batter falls in a thick ribbon that holds its shape on the surface for a few seconds before dissolving.
- 6
Gently fold in the pandan paste and coconut milk into the egg mixture until just combined, being careful not to deflate the mixture.
About 2 min
Cook’s note: Pandan paste gives the cakes their characteristic green color and fragrant aroma.
- 7
Gradually add the dry flour mixture to the wet ingredients, folding gently until no streaks of flour remain. Do not overmix.
About 3 min
Cook’s note: Overmixing can lead to a tough cake texture.
- 8
Carefully spoon the cake batter into the prepared molds, filling each about two-thirds full.
About 3 min
- 9
Bring the water in the steamer pot to a rolling boil over high heat.
About 3 min
- 10
Place the molds into the steamer basket, ensuring there is space between them for even steaming. Cover the steamer lid with a clean kitchen towel before placing it on the pot to prevent condensation from dripping onto the cakes.
About 1 min
Cook’s note: Steam in batches if all molds do not fit in a single layer.
- 11
Steam the Putu Ayu for 10-12 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
About 12 min
Cook’s note: Keep the heat high throughout the steaming process.
- 12
Carefully remove the steamed cakes from the steamer and let them cool slightly in the molds for a few minutes.
About 2 min
- 13
Gently unmold the Putu Ayu by inverting them onto a serving plate. Serve warm or at room temperature.
About 1 min
Per serving
Nutrition
- Calories
- 202.3kcal
- Protein
- 3.9g
- Carbs
- 27.8g
- Fat
- 9.1g
- Fibre
- 1.8g
- Sugar
- 13.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Putu Ayu in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
Lightly re-steam for a few minutes until warm, or microwave briefly.
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