Introduction: Fragrant Coconut Cakelets (Putu Ayu)

Picture of Fragrant Coconut Cakelets (Putu Ayu)

Some Indonesians prefer to make these steamed cup cake using rice flour but here I used all-purpose instead.

When you open the coconut milk can, spoon out the top coconut milk as it is usually thicker than the bottom part.

Step 1: Ingredients

Picture of Ingredients

1 cup + 2 tbsp sugar

3 eggs

1 cup + 2 tbsp flour

a drop or two green pandan (screw-pine leaf) essence/paste (you can use chocolate paste, milk paste, pistachio essence or any flavoring you like actually!)

either sweetened or unsweetened desiccated coconut

a pinch of salt

a little cooking oil

100 ml thick coconut milk (you can use coconut cream)

water as needed

By using an electric mixer, mix sugar and egg then add in flour; stir well with wooden spatula, slowly. Add in coconut milk, stir, then add in Pandan essence, stir well.


Grease your Putu Ayu molds lightly with cooking oil, set aside

Mix your desiccated coconut with a dash of salt, to taste; then soak the mixture with a little water, stir well.

Spoon about 1 tsp moistened desiccated coconut into the greased molds, using your finger or the spoon, press and adjust the desiccated coconut to the molds; pour about 3 tbsp batter, steam for 15 minutes.

Enjoy~

Comments

Sonia Thomas (author)2016-05-02

Can I sub the complete all purpose flour to rice flour and follow the rest of the recipe exactly?

klinong (author)Sonia Thomas2016-06-11

You can, but the rice flour make these cakelets taste better

sangeetajha (author)2016-04-28

very nice

klinong (author)sangeetajha2016-05-02

thanks!

Penolopy Bulnick (author)2016-04-28

Those cakelets are so cute!

klinong (author)Penolopy Bulnick2016-05-02

They taste awesome too!

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