Cherry & Dennis Helper Habitat

Indonesian Kue Putu

印尼竹筒班蘭椰糖糕 Kue Putu

Indonesian Kue Putu — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Moist pandan rice flour is loosely packed into bamboo tubes around palm sugar, steamed, then coated with lightly salted coconut for crumbly, molten-centred Kue Putu.

01

Ingredients

Main ingredients

300 g rice flour
180 g palm sugar
150 g grated coconut

Main seasoning

180 ml pandan water
1 pinch salt

Indonesian Kue Putu — ingredients

02

Tools

fine sieve
coarse sieve
mixing bowl
bamboo tubes
steamer
wooden rod

Indonesian Kue Putu — tools

03

Steps

Indonesian Kue Putu — Mix coconut with salt, steam five minutes and cool

Step 1

Mix coconut with salt, steam five minutes and cool

Mix coconut with salt, steam five minutes and cool.

Indonesian Kue Putu — Sift rice flour and break every lump

Step 2

Sift rice flour and break every lump

Sift rice flour and break every lump.

Indonesian Kue Putu — Sprinkle pandan water gradually, rubbing flour into damp sand

Step 3

Sprinkle pandan water gradually, rubbing flour into damp sand

Sprinkle pandan water gradually, rubbing flour into damp sand.

Indonesian Kue Putu — Stop adding water when flour holds when squeezed but crumbles when touched

Step 4

Stop adding water when flour holds when squeezed but crumbles when touched

Stop adding water when flour holds when squeezed but crumbles when touched.

Indonesian Kue Putu — Pass moistened flour through a coarse sieve to keep it airy

Step 5

Pass moistened flour through a coarse sieve to keep it airy

Pass moistened flour through a coarse sieve to keep it airy.

Indonesian Kue Putu — Chop palm sugar into pieces that fit the bamboo tubes

Step 6

Chop palm sugar into pieces that fit the bamboo tubes

Chop palm sugar into pieces that fit the bamboo tubes.

Indonesian Kue Putu — Loosely fill each tube one-third with rice flour

Step 7

Loosely fill each tube one-third with rice flour

Loosely fill each tube one-third with rice flour.

Indonesian Kue Putu — Centre palm sugar, keeping it away from tube edges

Step 8

Centre palm sugar, keeping it away from tube edges

Centre palm sugar, keeping it away from tube edges.

Indonesian Kue Putu — Top with flour without compacting and level the surface

Step 9

Top with flour without compacting and level the surface

Top with flour without compacting and level the surface.

Indonesian Kue Putu — Stand tubes upright over strong steam for eight to ten minutes

Step 10

Stand tubes upright over strong steam for eight to ten minutes

Stand tubes upright over strong steam for eight to ten minutes.

Indonesian Kue Putu — Push cakes out with a rod; the palm-sugar centre should be molten

Step 11

Push cakes out with a rod; the palm-sugar centre should be molten

Push cakes out with a rod; the palm-sugar centre should be molten.

Indonesian Kue Putu — Roll the cakes in salted coconut, rest three to five minutes, and check the molten palm-sugar centre is safe to eat before serving

Step 12

Roll the cakes in salted coconut, rest three to five minutes, and check the molten palm-sugar centre is safe to eat before serving

Roll the cakes in salted coconut, rest three to five minutes, and check the molten palm-sugar centre is safe to eat before serving.

Common mistakes

Flour that is too wet or tightly packed turns gummy; sugar against the tube leaks, and freshly steamed molten palm sugar can burn the mouth.

Tips

The squeeze-and-crumble test is safer than pouring all pandan water at once.