Putu Ayu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare your steaming molds (such as small fluted bundt molds or muffin molds) by lightly greasing them with vegetable oil.

   Ca. 3 min.

2. 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.

   Ca. 5 min.

   Kokkens note: Press the coconut firmly so it adheres well and doesn't fall off after steaming.

3. 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.

   Ca. 1 min.

4. 4

   In a separate large bowl, whisk together the all-purpose flour and baking powder until thoroughly combined.

   Ca. 2 min.

   Kokkens note: Sifting the flour helps prevent lumps in the batter.

5. 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.

   Ca. 7 min.

   Kokkens 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. 6

   Gently fold in the pandan paste and coconut milk into the egg mixture until just combined, being careful not to deflate the mixture.

   Ca. 2 min.

   Kokkens note: Pandan paste gives the cakes their characteristic green color and fragrant aroma.

7. 7

   Gradually add the dry flour mixture to the wet ingredients, folding gently until no streaks of flour remain. Do not overmix.

   Ca. 3 min.

   Kokkens note: Overmixing can lead to a tough cake texture.

8. 8

   Carefully spoon the cake batter into the prepared molds, filling each about two-thirds full.

   Ca. 3 min.

9. 9

   Bring the water in the steamer pot to a rolling boil over high heat.

   Ca. 3 min.

10. 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.

    Ca. 1 min.

    Kokkens note: Steam in batches if all molds do not fit in a single layer.

11. 11

    Steam the Putu Ayu for 10-12 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.

    Ca. 12 min.

    Kokkens note: Keep the heat high throughout the steaming process.

12. 12

    Carefully remove the steamed cakes from the steamer and let them cool slightly in the molds for a few minutes.

    Ca. 2 min.

13. 13

    Gently unmold the Putu Ayu by inverting them onto a serving plate. Serve warm or at room temperature.

    Ca. 1 min.