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Putu Ayu: A Taste of Home

The scent of steamed coconut always transports me back to my grandmother’s kitchen. As a child, I’d perch on a stool, mesmerized as she deftly filled tiny, fluted molds with vibrant green batter and freshly grated coconut. The gentle hiss of the steamer, the sweet aroma mingling with the salty sea breeze, and the anticipation of that first bite – warm, spongy, and bursting with coconut flavor – are memories etched in my heart. Putu Ayu wasn’t just a cake; it was a symbol of home, family, and unwavering love.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35-50 minutes
Total Time: 55-70 minutes
Servings: 15 cupcakes
Yields: 15 cupcakes
Dietary Type: Vegetarian

Ingredients

½ cup plain flour
½ cup sugar
2 eggs
¼ cup coconut milk
½ teaspoon baking powder
½ tablespoon green food coloring
⅓ cup desiccated coconut, soaked in water to moisten
½ teaspoon salt

Equipment Needed

15 cupcake molds
Electric mixer
Saucepan with a lid
Steamer rack (optional)
Mixing bowls
Measuring cups and spoons
Small knife or spatula

Instructions

Begin by preparing your cupcake molds. Generously grease 15 cupcake molds to prevent the Putu Ayu from sticking. You can use oil, butter, or a non-stick cooking spray.
In a mixing bowl, soak the desiccated coconut in a little water until it is moistened. This prevents the coconut from drying out during steaming. Set aside.
In a separate bowl, using an electric mixer, beat the sugar and eggs on high speed until the mixture becomes pale, creamy, and significantly increases in volume. This usually takes about 5-7 minutes. The air incorporated at this stage is crucial for achieving the light and airy texture characteristic of Putu Ayu.
Gently fold in a quarter of the coconut milk and a quarter of the plain flour into the egg mixture. Stir gently until just combined. Avoid overmixing at this stage, as it can develop the gluten in the flour and result in a tough cake.
Repeat the previous step, adding another quarter of the coconut milk and plain flour at a time, and gently stirring to combine. Continue this process until all the coconut milk and plain flour have been incorporated into the batter. This gradual addition helps to maintain the lightness of the mixture.
Fold in the green food coloring and stir gently until the batter is evenly colored. Be careful not to overmix.
Place 2-3 tablespoons of the moistened desiccated coconut into each greased cupcake mold. Press the coconut firmly into the base of the mold. This creates a distinct layer of coconut at the bottom of the Putu Ayu.
Carefully fill each mold with the batter until it is almost full. Leave a little space at the top, as the cakes will rise slightly during steaming.
Pour water into a saucepan until it is about half-full. Bring the water to a boil. If you have a steamer rack, place it inside the saucepan. If not, ensure the cupcake molds are placed carefully so that they do not directly touch the bottom of the saucepan.
Gently place the filled cupcake molds into the saucepan, ensuring they are stable and won’t tip over. Cover the saucepan tightly with a lid to trap the steam.
Once the water is boiling, reduce the heat to a gentle simmer. Steam the Putu Ayu for 35-50 minutes, or until a skewer inserted into the center of a cake comes out clean. The exact steaming time will depend on the size of your cupcake molds and the intensity of the heat. Check for doneness after 35 minutes and continue steaming for longer if needed.
Once the cakes are cooked, turn off the heat and leave them to stand in the saucepan for 5 minutes before removing them. This helps prevent them from collapsing.
After 5 minutes, carefully remove the cupcake molds from the saucepan. Run a small knife or spatula around the edge of each mold to loosen the Putu Ayu.
Gently ease the Putu Ayu out of the molds and place them onto a serving plate. Serve warm or at room temperature.

Expert Tips & Tricks

Don’t skip the creaming process: Beating the eggs and sugar until pale and creamy is crucial for creating a light and airy texture.
Moisten the coconut: Soaking the desiccated coconut in water before adding it to the molds prevents it from drying out during steaming.
Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Fold the ingredients in gently until just combined.
Ensure proper steaming: The water level in the saucepan should be high enough to create steam but not so high that it touches the bottom of the cupcake molds. The lid should fit tightly to trap the steam.
Check for doneness: Use a skewer to check if the cakes are cooked through. If the skewer comes out with wet batter on it, continue steaming for a few more minutes.
For a richer flavor, substitute a tablespoon of the plain flour with coconut flour.
A few drops of pandan extract can enhance the aroma and flavor, complementing the coconut beautifully.

Serving & Storage Suggestions

Putu Ayu is best served warm or at room temperature. They can be arranged attractively on a serving platter or served individually on small plates. They pair perfectly with a cup of Indonesian coffee or tea.

To store leftover Putu Ayu, place them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. You can also freeze them for up to 1 month; thaw them in the refrigerator before serving. To reheat, steam them briefly for a few minutes or microwave them for a few seconds until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	68.1 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	2.1 g	3%
Saturated Fat	1.5 g	7%
Cholesterol	28.2 mg	9%
Sodium	105.7 mg	4%
Total Carbohydrate	11.1 g	3%
Dietary Fiber	0.3 g	1%
Sugars	7.7 g	N/A
Protein	1.5 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: Substitute the plain flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for binding.
Vegan: Replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes). Ensure the coconut milk is plant-based.
Flavor Variations: Experiment with different food colorings and flavorings. Try using pandan extract, vanilla extract, or even a hint of chocolate.
Regional Adaptations: In some regions, Putu Ayu is made with a layer of palm sugar in the center for added sweetness and flavor.

FAQs (Frequently Asked Questions)

Q: Why is it important to soak the desiccated coconut before using it?
A: Soaking the desiccated coconut in water helps to rehydrate it, preventing it from drying out during the steaming process. This ensures that the coconut layer remains moist and tender.

Q: Can I use fresh coconut instead of desiccated coconut?
A: Yes, you can use freshly grated coconut. It will add a richer flavor and texture to the Putu Ayu. Be sure to use freshly grated coconut that is not too old or dry.

Q: How do I know when the Putu Ayu is cooked through?
A: Insert a skewer into the center of a cake. If the skewer comes out clean, the Putu Ayu is cooked through. If it comes out with wet batter on it, continue steaming for a few more minutes and test again.

Q: Can I bake these instead of steaming them?
A: While steaming is the traditional method, you can try baking them in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until a skewer inserted into the center comes out clean. The texture may be slightly different than steamed Putu Ayu.

Q: Why are my Putu Ayu not rising properly?
A: Ensure that you are using fresh baking powder. Also, avoid overmixing the batter, as this can deflate the air incorporated during the creaming process. Finally, make sure the water in the saucepan is simmering gently and the lid is tightly sealed to trap the steam.

Final Thoughts

I encourage you to try this recipe for Putu Ayu and experience the delightful flavors of Indonesia. It’s a simple yet satisfying treat that is sure to evoke feelings of warmth and nostalgia. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and yields delicious results. Don’t hesitate to experiment with different variations and flavorings to create your own unique version of this beloved Indonesian cake. Share your creations with friends and family and let them experience the taste of home. Selamat makan! (Enjoy your meal!)

Putu Ayu (Indonesian Steamed Coconut Cupcakes) Recipe