Putu Ayu (Indonesian Steamed Coconut Cupcakes) – a delicious recipe with flour, sugar, eggs, coconut milk, baking powder, green food coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease 15 cupcake moulds.
2
Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.
3
Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.
4
Fold in the food coloring and stir to combine.
5
Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.
6
Fill the moulds with batter until full.
7
Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.
8
When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.
233
kcal
Calories
6
g
Fat
38
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup plain flour, 1/2 cup sugar, 2 eggs, 1/4 cup coconut milk, and more.
Yes, Putu Ayu (Indonesian Steamed Coconut Cupcakes) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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