📝 About This Recipe
Transport your senses to the bustling night markets of Indonesia with Kue Putu, a nostalgic street food classic known for its iconic whistle and fragrant aroma. These delicate cylinders are crafted from pandan-infused rice flour, hiding a molten core of dark palm sugar that bursts with sweetness upon the first bite. Topped with a snowy layer of savory grated coconut, it is a masterclass in the balance of earthy, salty, and sweet flavors.
🥗 Ingredients
The Rice Flour Base
- 400 grams Rice flour (high quality, sifted)
- 1 teaspoon Salt (fine grain)
- 250 ml Water (lukewarm)
- 1 teaspoon Pandan paste (for color and aroma)
- 2 pieces Pandan leaves (tied into a knot for steaming water)
The Sweet Filling
- 150 grams Gula Melaka (Palm Sugar) (finely shaved or chopped)
The Coconut Topping
- 150 grams Freshly grated coconut (use only the white part)
- 1/2 teaspoon Salt (to season the coconut)
- 1 piece Pandan leaf (cut into small strips)
👨🍳 Instructions
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1
Prepare the coconut topping by mixing the freshly grated coconut with 1/2 teaspoon of salt. Place a small pandan leaf strip on top and steam for 10 minutes to prevent it from spoiling quickly. Set aside to cool.
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2
In a small bowl, mix the lukewarm water with the pandan paste until the color is a vibrant, uniform green.
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3
Place the rice flour and salt in a large mixing bowl. Gradually drizzle the pandan water into the flour, a few tablespoons at a time.
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4
Using your fingertips, rub the flour and water together. The goal is not to make a dough, but to create a moist, crumbly texture that looks like coarse sand.
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5
This is the secret step: Sift the moist flour mixture through a coarse sieve or mesh strainer. Press the lumps through with a spoon. This ensures the Kue Putu is light and airy rather than dense.
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6
Prepare your bamboo tubes (about 3-5 cm in diameter and 5 cm long). If you don't have bamboo, small ramekins or silicone muffin molds will work, though the texture will vary slightly.
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7
Fill the mold halfway with the sifted rice flour mixture. Do NOT press down or pack the flour; it must remain loose to allow steam to pass through.
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8
Add about 1 teaspoon of the shaved palm sugar into the center of the mold.
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9
Cover the palm sugar with more rice flour until the mold is full. Again, gently level it off without pressing.
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10
Prepare a steamer with boiling water and the knotted pandan leaves. Place the molds upright in the steamer.
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11
Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the cakes.
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12
Steam over medium-high heat for 8-10 minutes. The cakes are done when they have slightly shrunk from the sides and the flour feels set.
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13
Carefully push the cakes out of the bamboo tubes using a small wooden dowel or the back of a spoon.
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14
Immediately roll the warm cakes in the steamed grated coconut until they are well coated.
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15
Serve immediately while the palm sugar center is still molten and warm.
💡 Chef's Tips
Use high-quality dark palm sugar (Gula Jawa or Gula Melaka) for a deep, smoky caramel flavor. The sifting process is mandatory; skipping it will result in a hard, chewy snack rather than a melt-in-the-mouth texture. If the flour mixture feels too dry and doesn't hold its shape when squeezed, add a teaspoon more water; if it's too wet, it won't pass through the sieve. Authentic bamboo tubes provide a subtle woody aroma that is characteristic of traditional Kue Putu. Never pack the flour into the molds; the air pockets between the grains are what allow the steam to cook the flour quickly and evenly.
🍽️ Serving Suggestions
Serve warm with a cup of hot Teh Tarik or unsweetened Jasmine tea. Pair with other Jajanan Pasar like Klepon or Nagasari for a traditional Indonesian afternoon tea spread. For an extra touch of luxury, drizzle a little extra coconut milk over the top before serving. Present them on a banana leaf liner to enhance the traditional aesthetic and aroma. Enjoy as a late-afternoon snack, just as the street vendors would start their rounds.