Kue Putu Ayu – Indonesian Steamed Pandan Sponge Cake
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Kue Putu Ayu (or Kueh Putri Ayu) means “Beautiful Princess Cake” in Indonesian. These small, green, coconut-topped steamed cakes are fragrant, moist, and lightly sweet with a hint of pandan.
These eye-catching green mini cakes are dairy-free and typically enjoyed as a snack or dessert with tea or coffee.
How to Make Pandan Coconut Steamed Cakes
The batter is prepared by whisking eggs, sugar, and an optional cake emulsifier for a light texture, then adding coconut milk, pandan essence, and flour. Rehydrated desiccated coconut is placed at the bottom of small molds, topped with batter, and steamed until fully cooked.
Continue below for the full recipe with ingredients and step-by-step instructions.
Indonesian Steamed Pandan Cakes (Kue Putri Ayu)
This recipe makes about 12-14 small cakes, depending on the exact size of your molds. These cakes fit vegetarian and dairy-free diets.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1/3 cup coconut milk
- 2 tablespoons water
- 1 teaspoon pandan extract
- 1/4 teaspoon cake emulsifier (ovalett, optional for texture)
- 1/4 cup desiccated coconut
- A pinch of salt
Instructions
- Place the desiccated coconut in a steamer, or in a bowl placed over simmering water. Steam for 10–15 minutes with a pinch of salt to rehydrate and soften it. Set aside to cool.
- In a mixing bowl, combine sugar, cake emulsifier, and eggs. Using an electric mixer, beat the mixture for about 5 minutes until it becomes thick, pale, and fluffy.
- Sift the flour into the batter and gently fold to combine.
- Gradually pour in the coconut milk and water in batches, and stir well after each addition.
- Add pandan essence and stir until the color is evenly distributed.
- Lightly grease mini silicone molds with oil. Place a layer of steamed coconut (about 1 tablespoon) at the bottom of each mold, press it down gently with your fingers.
- Pour the batter into the molds, filling them about 3/4 full.
- Arrange the molds in a steamer. Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the cakes.
- Steam for about 10 minutes over medium heat. Do not open the lid before 10 minutes, as this might cause the cakes to collapse. Check for doneness by inserting a toothpick into the center, it should come out clean.
- Allow the cakes to cool on a wire rack. Once cool, carefully invert the molds to release the cakes.
Notes
Store in an airtight container for up to 3 days. Or freeze in a sealed bag or container for up to 1 month. To reheat, steam for 2–3 minutes or microwave on low for about 10 seconds.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 31mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Did this recipe make you want more?
Here are some of my favorite Pandan recipes you can try:
Coconut and Pandan Agar Agar Jelly
Kue Pandan Butter Loaf Cake
Klepon Pandan Rice Cakes with Palm Sugar Filling
