100g Wheat Flour
100ml Thick Coconut Milk
5g TBM Cake Emulsifier
3g Vanilla Essence
5g Pandan Essence (green food coloring)
10ml Cooking Oil
200gr Grated Coconut, use half-aged coconut
In a bowl, add grated coconut and salt. Mix well.
Steam the coconut for about 10 minutes and set aside.
In a medium bowl, add egg, sugar, cake emulsifier, vanilla essence and salt.
With a mixer on medium speed, beat till the batter is white and stiff.
Add coconut milk, flour and pandan essence. Beat again until well combined and set aside.
With some oil, grease the sides of the Kue Putu/Cake mould.
Add about 1-2 tsp of steamed grated coconut to each cake hole and press it down by hand. Make sure it’s pressed down properly so that it holds its shape.
Fill the rest of the hole with the batter.
Repeat for all.
Once done, steam the Kue Putu for about 15 minutes or until cooked.