Kue putu

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Kue_putu.jpg

Kue putu is a traditional Indonesian and Malay steamed rice cake filled with palm sugar and grated coconut. It is a popular snack in Indonesia, Malaysia, and Singapore. The cake is typically green in color due to the use of pandan leaves, which also impart a distinct aroma.

Ingredients

The main ingredients of kue putu include:

• Rice flour
• Pandan leaves
• Palm sugar
• Grated coconut
• Salt
• Water

Preparation

The preparation of kue putu involves several steps:

1. The rice flour is mixed with water and a pinch of salt to form a dough.
2. Pandan leaves are blended with water to extract the green juice, which is then added to the dough for color and flavor.
3. The dough is shaped into small cylindrical molds, with a hollow center filled with palm sugar.
4. The filled dough is then steamed until cooked.
5. Once steamed, the kue putu is rolled in grated coconut before serving.

Serving

Kue putu is usually served warm and is often enjoyed as a snack or dessert. It is commonly sold by street vendors who use a special bamboo steamer to cook the cakes.

Cultural Significance

Kue putu holds a special place in the culinary traditions of Indonesia and Malaysia. It is often associated with traditional markets and street food culture. The unique sound of the steam whistle from the bamboo steamer is a familiar and nostalgic sound for many people in these regions.

Variations

There are several variations of kue putu, including:

• Kue putu bambu: Made using bamboo molds.
• Kue putu ayu: A similar cake but with a different shape and often topped with grated coconut.

Related Dishes

• Kue lapis
• Kue cubit
• Kue serabi
• Kue klepon

See Also

• Indonesian cuisine
• Malay cuisine
• Street food