Kue Putu Ayu Pandan

A plate of putu ayu pandan with pandan leaves as decoration.

5 from 1 vote

Learn how to make Kue Putu Ayu Pandan, an Indonesian snack that's as green as it is delicious! This soft steamed pandan cake is crowned with a snowy layer of grated coconut, creating a sweet treat that's perfect for sharing.

Prep Time30

Cook Time25

Total Time55

Course: Dessert, Snack, Traditional Snack

Cuisine: Asian, Indonesian

Servings: pcs

Calories: 97kcal

Author: Claudia

Equipment

12 pudding mold

Ingredients

2 eggs
120 gr sugar
½ tsp salt
½ tsp emulsifier optional
150 gr flour
1 tbsp tapioca flour
65 cc coconut milk
50 cc pandan extract
150 gr freshly grated coconut
½ tsp salt

Instructions

Lightly brush the cake molds with vegetable or coconut oil to make it easier to release the cakes after steaming. Mix the freshly grated coconut with a pinch of salt, then steam for 15 minutes with a few pandan leaves on top. Fill the bottom of each mold with 2–3 teaspoons of the steamed grated coconut, gently pressing it down so it’s tightly packed.
Once all the molds are lined with coconut, set them on a baking tray, so it is easier to lift them altogether. In a bowl, combine the eggs, sugar, and salt. Add emulsifier if using, then beat on high speed for about 10 minutes until the batter is thick, pale, and leaves a trail when lifted.
Sift the flour and tapioca flour into the batter. Gently fold it in with a spatula. Add the pandan extract and coconut milk, and mix until everything is smooth and well incorporated.
Pour the batter into the prepared molds until almost full. Carefully transfer them to a preheated steamer and steam over medium heat for 25 minutes. Once done, remove from the steamer and let them cool slightly before unmolding. Serve warm and enjoy!

Video

Notes

Mixing a little salt onto the grated coconut brings out its flavor and creates a delicious contrast with the sweet pandan cake.

If you’re using dessicated coconut, give it a quick spritz with water to bring moisture back to the coconut.

If fresh coconut milk isn’t in your pantry, fresh cream makes a wonderful substitute and still gives the cake a rich, creamy texture.

Let the batter rest for a few minutes before steaming – it’ll help the cake rise better and become extra fluffy!

Nutrition