Kue Putu Recipe

Ingredients

• 250g rice flour
• 1/2 teaspoon salt
• 200ml pandan water (blend 3-4 pandan leaves with 200ml water, then strain) OR 200ml water with 1/2 tsp pandan paste/extract
• 100g palm sugar (gula melaka), finely grated or finely chopped
• 100g fresh grated coconut, steamed with a pinch of salt for 5 minutes
• Small bamboo tubes or heatproof molds (e.g., small cylindrical molds)

Instructions

1. In a large bowl, combine the rice flour and salt. Gradually add the pandan water (or water with pandan paste) to the rice flour mixture, mixing with your fingertips until it forms a moist, crumbly texture. Do not knead; the mixture should resemble coarse crumbs.
2. Sieve the mixture through a coarse sieve or a colander with large holes to create fine, fluffy crumbs. This step is crucial for the soft texture of Kue Putu.
3. Prepare your steamer. Bring water to a boil.
4. Lightly grease the inside of the bamboo tubes or molds, if necessary (though traditional bamboo tubes are not typically greased).
5. Loosely fill about one-third of each mold with the sieved rice flour mixture.
6. Add a small amount of grated palm sugar in the center of the mold, ensuring it doesn't touch the sides.
7. Top with more rice flour mixture, filling the mold almost to the brim but still keeping it loose. Do not press down or compact the mixture, as this will make the putu hard.
8. Arrange the filled molds in the steamer.
9. Steam for 5-7 minutes, or until the Kue Putu are cooked through and firm. You will notice a fragrant aroma.
10. Carefully remove the Kue Putu from the molds by gently pushing them out from one end.
11. Serve immediately by rolling each warm Kue Putu in the steamed grated coconut.