In Indonesia, "putu" means cake, and "ayu" translates to beautiful, making Putu Ayu the perfect name for these charming little steamed pandan cakes.
Topped with a sweet, perfectly balanced coconut layer, they’re as delightful to look at as they are to eat.
These cakes are an ideal accompaniment to tea, offering a light, satisfying sweetness that's quick and easy to prepare, no frosting or complicated decorating required. With their simple yet delicious flavor, these treats are your ultimate shortcut to Dessert Easy-Street. Plus, they’re completely vegan, making them a fantastic choice for anyone looking to indulge in a guilt-free, plant-based dessert that’s both traditional and modern at the same time!
Whether you’re hosting a tea party or just craving something sweet without the hassle, Putu Ayu delivers on all fronts. The combination of pandan’s unique, fragrant flavor with the rich, creamy coconut topping creates a perfect balance that’s sure to please your taste buds.
Best of all, they can be made in a flash, and the ingredients are pantry staples, so you don’t have to worry about special shopping trips. With these little beauties, you can have a traditional Indonesian treat on your table in no time, all while keeping things easy, accessible, and incredibly delicious.
Ingredients
Coconut Topping:
2 pandan leaves, cut into 1 cm pieces
2 cups freshly grated coconut or desiccated coconut
1 tablespoon palm sugar, coconut sugar, or brown sugar
¼ teaspoon salt
Pandan Cake:
1 ¼ cups coconut milk
3 pandan leaves, cut into 1 cm pieces
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
⅔ cup sugar
½ teaspoon vanilla extract
½ teaspoon salt
Instructions
1. Preheat a large steamer over medium heat.
2. Place the pandan leaves into a blender or spice grinder and blend until finely chopped.
3. Add the grated coconut, sugar of your choice, and pulse a few more times in the blender to combine. Set aside.
4. Add the coconut milk and pandan leaves into a blender, and blend for about 90 seconds until fully pureed.
5. Pass the pureed pandan-scented coconut milk through a fine mesh strainer, discarding the remaining pandan pulp.
6. In a mixing bowl, combine the strained pandan milk with the flour, baking powder, baking soda, sugar, vanilla extract, and salt. Whisk everything together until smooth.
7. If you're using metal cake molds, lightly grease them with a neutral-tasting oil. For silicone molds, no greasing is necessary as they are naturally non-stick, making it easy to remove the cooked cakes.
8. Place a tablespoon of the grated coconut topping into the bottom of each cake mold.
9. Spoon the cake batter into the molds, filling them about two-thirds full.
10. Steam the cakes for 30-35 minutes, or until they are firm to the touch. Let the cakes cool for 10 minutes before unmolding, then serve and enjoy!
