Perhaps this putu ayu ketan hitam (black glutinous rice with coconut steamed cake) recipe is a must for Indonesian foodie blogger... Wherever I blog walking to Indonesian food blogs I found it there... All said that this cake is yummy. And they are true! I tried it this weekend, and it turned out beautiful, moist and tasteful :)
Putu ayu ketan hitam
recipe by Ricke of ordinary kitchen
For the cake:
150 gr caster sugar (I used 100 gr)
1 tsp emulsifier (I didn't use it)
1/8 tsp salt
250 gr black glutinous rice flour
200 ml coconut milk
2 pandan leaves
For the coconut layer:
200 gr freshly grated coconut
2 pandan leaves
1/4 tsp salt
1/4 tsp vanilla essence
- Boil coconut milk with pandan leaves. Let it cool, discard the leaves.
- Mix the ingredients for the coconut layer. Steam it and let it cool. Discard the leaves.
- Heat enough water in a big pan.
- Grease the putu ayu molds with oil. Put a bit of coconut onto the mold. Press until the coconut are firm.
- When the water already hot enough. Off the stove and remove the pan to the table. Place the eggs and sugar on a heatproof bowl. Put the bowl in the pan with hot water. Beat on low speed until the sugar dissolve. Remove the bowl from the heat. Increase the speed to high, beat again until thick and pale. Off the mixer.
- Heat again the water in the pan. Place a steamer on it.
- Add the flour in the batter while sifting in 3 batches. Fold it carefully using a spatula.
- Remove some of the batter to a bowl. Pour in the coconut milk. Fold it slowly and carefully until well incorporated.
- Pour it back to the batter. Fold it well.
- Fill the molds with the batter until full and steam for 10 minutes.
- Let the cake cool down slightly before remove it from the molds.